1 box couscous
1 tablespoon olive oil
1½ cups fresh spring peas
1 tablespoon grated lemon zest
½ cup lemon juice
1½ teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup olive oil
1 box Manicotti
5 oz. Spring Mix lettuce
Cook couscous according to package directions.
Cut leek lengthwise in half. Cut one half into about ¼ inch size slices. Wash leek thoroughly. Add olive oil to medium skillet and sauté leeks until just softened.
Add leeks and peas to cooked couscous.
Into a medium size jar, add lemon zest, lemon juice, mustard, salt, pepper and olive oil and shake until mixed. Pour dressing (reserving ¼ of the dressing) onto couscous mixture and blend.
Cook manicotti according to package directions, let cool. Cut one end of each cooked manicotti straight across so it will stand on a plate. Then stuff each with the couscous salad.
Place the desired amount of Spring Mix lettuce onto platter or plates. Place stuffed manicotti on top and drizzle with remaining dressing.