This a really good salad. We have discovered that we love Israeli couscous! I added 2 cans of garbanzo beans, and omitted the oil and honey in the dressing, as well as the salt. I also doubled the coriander, but it was still very subtle, I would double it again for the flavor to really shine through. I cooked the couscous according to the package - 1.5 cups of water per cup of couscous, simmered for 15 minutes, then let it sit for 5 minutes. Since Israeli couscous is more like pasta, steps 1 and 2 would really only apply if you are subbing regular couscous. The flavors are yummy in this, you could probably serve the leftovers cold as well.