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mediterranean veggie couscous salad
Though my favorite way to have couscous is the slowly steamed authentic Moroccan way, that method of preparation is just way too much work for a summer's day. The standard 5-minute method makes much more sense this time of year, when the last thing you want to do is to be standing over a flaming hot stove. It won't give you that gorgeously light and fluffy couscous that the slow cooking technique yields, but with a little bit of care, you should still see fine results. The key is two-fold. First, use a smidge less water than the back of the couscous box calls for, since the veggies and dressing will introduce more liquid to the grain; second, let the couscous cool before you start working in the other ingredients. Both will help to ensure that the couscous doesn't go to mush.

ingredients
1½ cups couscous
2 cups water
½ tsp. salt

1 fat clove garlic
1 red bell pepper
1 cup ripe cherry/grape tomatoes
6" long section of cucumber, preferably English
1/4 packed cup fresh mint leaves
3 stalks scallions
12 kalamata olives
1 can chickpeas, well drained

juice and zest from half a big lemon
2 Tbsp. olive oil
fresh ground pepper and more salt to taste
feta cheese to crumble on top

time 15-20 minutes
serves 6 as a main, 12+ as a side

1 Boil the water and salt in a medium-large pot. Remove from heat, stir in the couscous, and cover. Let the mixture sit for about five minutes, until the couscous has absorbed all the water. Fluff the mixture up with a fork and transfer to a big bowl. Keep breaking up the mixture until the couscous is nice and clump-free; toss things around with fork while you work, to help release as much of the steam as possible. Let the couscous continue to cool, uncovered, while you prep the rest of the veggies.
2 Mince up the garlic. Chop the red bell pepper into 1/3"-1/2" chunks. Roughly chop up the cherry tomatoes. Slice the cucumber into half the long way, then halve again; cut away the really seedy middle section. Cut up the remaining cuke into 1/3"-1/2" chunks.
3 Mince up the scallions and mint until the herbs are nice and fine.
4 Pit the kalamata olives by squashing each olive with the flat side of a big knife, and rolling the olive around underneath until the pit comes loose. Slice longitudinally into quarters.
5 Slide all the prepped ingredients into the bowl along with the cooled couscous, and toss it all around to mix. Grate in the zest, then squeeze and pour in the lemon juice; add the olive oil plus plenty of fresh ground pepper. Give the whole thing another big toss to combine, and taste. Add more salt as necessary (or any of the other herbs or flavorings as you see fit).
6 Crumble feta on top before serving, and enjoy. Serve with warm pita bread for a light meal, or as a side dish for a crowd.

o 

check out these related articles: 
salad days | soup up your salad | sufferin' succotash | summer cooking tips | summer sides

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