- Pour uncooked couscous into a medium-sized bowl. Add 1/4 cup of the olive oil and stir with a fork so all of the couscous is coated with the oil. Cover the bowl and place the couscous in the refrigerator for a couple of hours and as long as overnight.
- Add 1 teaspoon of salt to the boiling water. Remove couscous from the refrigerator and add the boiling water. Stir to combine. Cover the bowl tightly with plastic wrap. Allow to stand for 15 minutes. All of the liquid will be absorbed by the couscous.
- While the couscous is resting in the hot water, prepare the vinaigrette. Whisk together the lemon juice, pickle juice, Dijon mustard and honey. Gradually add the remaining 1/2 cup olive oil and whisk until blended. Set aside. Fluff the couscous with a fork. Drizzle some of the vinaigrette over the couscous and gently work it through with a fork. Add ham, green onions, chopped pickles, tomatoes and parsley and toss. Just before serving, toss in the chopped eggs. Taste the salad and season with salt and pepper. Add more vinaigrette if needed.