Ham and Pineapple Couscous Salad

1 cup water

2 tablespoons butter

½ teaspoon garlic powder

1 cup couscous

4 ounces cooked ham, cut into 1/2 inch pieces

1 (8 ounce) can pineapple chunks, juice reserved

½ small red onion, sliced

1 cup frozen green peas, thawed

1 tablespoon lemon juice

Dijon-style prepared mustard

1 tablespoon vegetable oil

salt and pepper to taste

In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.

In a large bowl, mix together couscous, ham, pineapple, onion and drained peas

In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.