Israeli Couscous, Cherry Tomato and Zucchini Salad

1 1/2 cups Israeli Couscous, cooked according to package directions and cooled slightly
1 large zucchini, halved lengthwise and sliced thin
1 ear of grilled or cooked corn (nice use for a leftover ear of corn)
1 cup (approximately) cherry tomatoes, halved
thinly sliced red onion (maybe about a quarter of a medium onion)
1/4 cup diced feta
3 T lemon juice
3 T olive oil
1 clove of garlic, pressed
1 t Dijon mustard
1 heaping T parsley or basil pesto (optional)
1/2 t salt
pepper

Whisk the lemon juice, olive oil, garlic, Dijon, pesto and salt and pepper.  Throw the red onion into the dressing for 10 minutes or so to mellow the flavor. Meanwhile, saute the zucchini in a very small amount of olive oil just for a few minutes until crisp-cooked. Add all the remaining ingredients to the dressing and stir. Serve at room temperature. If you like a lot of dressing, you can add 1 more T each of EVOO and lemon juice but I found 3 to be sufficient.