Recipe(tried): Couscous Salad with Tuna and Raisins

Couscous Salad
Here's a recipe I copied from the Cooking Light Magazine and my husband loves it. He takes it to work with him for lunch.

Makes 7 servings

1/3 cup uncooked couscous
1/4 cup red wine vinegar
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1/2 tsp. parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. sugar
1/8 tsp. garlic powder
1 1/2 cups chopped green bell pepper
1 1/4 cups chopped peeled cucumber
1 cup chopped onion
1/4 cup raisins
1 (6 oz) can albacore tuna in water, drained and flaked
1 (11 oz) can extra- sweet whole kernel corn, drained

1. Bring 1/2 cup water to a boil in a medium pan: stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon into a bowl; cover and chill.

2. Combine vinegar and next 7 ingredients ( vinegar through garlic powder) in a large bowl; stir well with a whisk. Add couscous, bell pepper, and remaining ingredients, tossing well. Cover and chill.