1 cup couscous
1 cup broccoli florets
1 cup cubed cooked ham
1 cup grape tomatoes
1/2 cup Creamy Mustard Salad Dressing
Preparation:
Prepare couscous as directed on package. Meanwhile, cook broccoli florets in boiling water for 2 minutes; drain and rinse with cool water; drain again. Combine all ingredients in medium bowl and toss gently to coat. Refrigerate for 2-3 hours to blend flavors.