Hamptons Celebs Dish Out Their Favorite Recipes For The LVIS Cookbook

INGREDIENTS
6 tablespoons extra virgin olive oil
2½ tablespoons balsamic vinegar
Juice of ½ lemon
1 teaspoon dry mustard
Salt and freshly ground black pepper
21⁄3 cups vegetable broth
1½ cups instant couscous
½ cup English peas, fresh or frozen
1 cup fresh corn kernels, cut from 2 ears of corn
1 medium zucchini, cut into 1-inch pieces
1 small red bell pepper, cored and diced
1 (15-ounce) can chickpeas, drained, rinsed, and drained again
¼ cup fresh mint leaves, coarsely chopped

INSTRUCTIONS
In a small bowl, whisk together 4 tablespoons of the oil, the vinegar, lemon juice, and mustard. Season with salt and pepper and set aside. Place the broth in a 2-quart saucepan. Add the remaining 2 tablespoons oil and teaspoon salt. Bring to a boil and slowly add the couscous. 

Stir. Cover the pot and remove it from the heat. Let stand for 5 minutes, or until the liquid has been absorbed. Fluff the couscous with a fork, then transfer it to a large serving bowl.
Place the peas in a saucepan, cover with water, and bring to a boil. Reduce the heat to low and simmer until tender, about 5 minutes. Add the corn and zucchini, simmer just another minute or so, then drain the vegetables and fold into the couscous. Fold in the red pepper, chickpeas, and mint. Whisk the dressing again, pour it over the couscous, and combine all the ingredients well.