Couscous Salad

1 cup couscous
1 1/2 (one and one-half) cup water
1 each: red and green bell pepper, seeded and chopped
1 bunch green onions, sliced in one-inch pieces
1 medium cucumber, peeled and diced
1/4 cup sliced black olives
2 Tablespoons red onion, sliced thin
4 Tablespoons orange juice concentrate
2 Tablespoons cold water
2 Tablespoons rice vinegar
1 teaspoon garlic, chopped
1/2 (one-half) teaspoon salt
2 teaspoons fresh oregano, chopped
3 Tablespoons salad oil
1 Tablespoon honey or maple syrup

Bring water to boil and add couscous. Stir well. Cover and simmer for two minutes or until water is absorbed. Remove cover and stir to fluff. Set aside to cool to room temperature. Combine couscous with vegetables and olives. Whisk together all dressing ingredients. Pour over salad and toss well. Cover tightly and chill thoroughly before serving to eight.