In a small bowl, whisk together ¼ cup of extra-virgin olive oil, lime juice and zest, ginger, and mustard until well combined. Add honey, then season with salt and pepper.

Bring a pot of salted water to a boil, then add one cup of pearl couscous and simmer for 10-12 minutes. Drain excess water and spread couscous on a baking sheet to cool.

While the couscous cools, chop the honeydew melon, slice the grapes, cube the cucumber, slice green onions, and dice the avocado.

In a large mixing bowl, gently combine the cooled couscous, honeydew, grapes, cucumber, green onions, avocado, and chopped herbs.

Drizzle the dressing over the salad mixture, toss gently to coat all ingredients.

Taste and adjust seasoning if needed, let the salad sit for 10-15 minutes before serving. Serve chilled.