Vegan Tuscan Summer Couscous Salad

1 Cook the couscous according to package directions.
2 When the couscous is done, remove from heat and drizzle with the olive oil. Toss to coat. This is to keep the couscous from sticking together while it cools. 
3 Put the couscous in the fridge to chill. Let cool completely. This may take 30 mins-1 hr. 
4 When ready to make the couscous salad, whisk together the vegan mayo, lemon juice, agave, Dijon, garlic and a few pinches of salt and pepper in a small mixing bowl. 
5 Add the cooled couscous, the sun-dried tomatoes, spinach and dressing to a large mixing bowl and toss to combine. Season with a pinch of salt and pepper. Taste and adjust seasonings. 
6 Serve immediately, or keep in the fridge until ready to serve!