I tried this recipe from RedBook. I modified it just a little and it was perfect. It almost helped my roommate Rey and I forget the cold weather outside. Almost. It has a very clean, palate pleasing taste. We ate our salad accompanied with asparagus that I cooked in boiling water for about 5-7 minutes. So good...here's the recipe as I made it.
Put about 2.5 cups water on to boil and add some salt. While the water is doing its job, you cut in a half about a pint of cherry tomatoes and chop four small salad cucumbers into small pieces. Rough chop a nice handful of mint leaves. Then zest one lemon (I use my potato peeler - it's just easier) before cutting it in half and and squeezing the juice over the veggies and mint you just chopped.
Your water should have come to a boil by now. In a large bowl, combine a tsp of coriander, a tsp of cumin, three large garlic cloves minced, and four tsp of Sriracha hot chili sauce (Meijer and Wal-Mart both have this in the Asian food section). Add 2 cups of uncooked whole wheat couscous and stir before adding the boiling water, and stir again. ( I use a whisk for this. It just works best with couscous.) Cover the bowl with saran wrap and let it cool for about 15 to 20 minutes. The couscous will absorb the spices and water as it cooks.
After it cools down (there should be no steam), add the veggie mixture, three tbs of really good olive oil, one can of garbanzo beans that you have rinsed and about one cup of feta cheese. Combine and serve. We added Greek Kalamata olives on the side, but they are optional.
This will serve about 6 people or if you're Rey and me, it makes enough for dinner and you'll have leftovers for lunch the next day. This will definitely be a summer staple for us.
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