vegetable & herb couscous salad

This is my first post; what better way to kick things off than with a recipe for a yummy, summery salad. With all of the fresh vegetables and herbs available in most parts of the country this time of year, this is the perfect dish to use them. It's fresh, tasty and easy to prepare. I use whatever vegetables and herbs I have on hand when I prepare it, but the base salad never varies.

1 1/2 cups dry couscous
1 teaspoon finely chopped garlic
3/4 cup extra virgin olive oil
juice of 1/2 or 1 whole lemon, according to taste
salt and pepper, to taste

Prepare the couscous according to directions. When done, fluff with a fork and empty into a large mixing bowl. Add the garlic, olive oil and lemon juice. Mix well and set aside.

You can use any combination of vegetables and herbs you like. I usally limit it to no more than four vegetables and one or two herbs. Here is a partial list of ingredients I like to use:

basil
black, green or kalamata olives
celery
cherry, grape or sun-dried tomatoes
cucumbers
dried herb and spice blends
feta or parmesan cheese
green, red or yellow peppers
parsley
peas
red onion or scallions
tarragon
thyme

For the salad pictured I used celery, grape tomatoes, Italian seasoning, peas and scallions. Once you have selected your ingredients, prepare your vegetables and herbs. Add them to the mixing bowl with the couscous mixture, and blend thoroughly. Salt and pepper to taste. This tastes equally good refrigerated or at room temperature. Since there is no dairy (other than the cheese you may have added), it can sit out for longer periods of time, which makes it perfect for buffets, picnics and BBQs.

Prep time: 15 - 20 minutes
Serves: 6 - 8