1) Whisk together the lemon zest, lemon juice, sugar, mustard, and salt.Slowly add in the olive oil, continuing to whisk, until emulsified.Prepare the couscous according to the package instructions.Toast the hazelnuts for approximately 10 minutes at 350F.

2) Let cool until safe to touch, then chop.

3) Mix all remaining ingredients in a large bowl.

4) Add the couscous and dressing.

5) Mix well and serve.