Heat a large saucepan or small pot of water over high heat and bring to a boil. Add the isreali couscous and cook according to package instructions. When the couscous is cooked through, or tender, drain off the water and rinse under cold water (this helps remove some of the sticky starch texture and chills the couscous).
Transfer drained and rinsed couscous to a large bowl. Combine all of the remaining ingredients and toss until very well combined.
Cover and refrigerate to allow flavors to meld and for the salad to chill, at least 1 hour. Salad keeps for 5 days.