Cook couscous in a medium saucepan of boiling salted water until tender (10-12 minutes), drain well and set aside.
Panfry prosciutto in a medium frying pan over a medium-high heat until crisp, transfer to a chopping board. Add a drizzle of olive oil and cook zucchini in batches, turning once until golden and adding oil as necessary. Transfer each batch, as it cooks to a serving bowl.
Blanch peas in a saucepan of boiling salted water (1 minute), refresh in cold water, drain and add to zucchini.
Combine the couscous, crumbled reserved prosciutto, basil, mint and bocconcini with zucchini and peas.
To make dressing; whisk together Mustard Lemon Dressing ingredients in a serving jug, season with McCormick Sea Salt and Black Pepper.
Drizzle dressing over couscous salad, toss to combine and serve with crusty bread.
Toast the crusty bread and serve salad spooned over, like a bruschetta.