Meanwhile, bring water to a boil in a pot and add salt. Stir in couscous, cover with a lid, and remove pot from heat. Let steam until couscous is tender, 5 to 10 minutes. Fluff grains with a fork if they stick together and season with lemon zest if desired.
Whisk the dressing ingredients together, adding 1 tablespoon of water at a time to thin it out into a pourable consistency.
Refrigerate dressing in an airtight container and use within 2-4 days.
Roasted Cauliflower Buddha Bowl Recipe with Dill Dressing - Copyright 2017-2020 Steamy Kitchen, Inc.