I made this salad for lunch a couple of days ago. It was simple, fresh, and healthy. It's not fancy, but it really hit the spot. I could also see this making a really good appetizer in those endive leaf "boats".
Mediterranean Couscous Salad (serves 2)
1 cup couscous
1 1/2 cups vegetable broth
1 cucumber, sliced
2 tomatoes, diced
1/3 cup kalamata olives, pitted and halved
4 green onions, trimmed and thinly sliced
2 roasted red peppers, sliced
1 spicy chili, sliced (optional)
1/2 cup "protein" (e.g. leftover marinated tofu), if desired
sea salt and pepper
Bring the vegetable broth to a boil. Add the couscous, cover, and turn the heat down to low. Simmer for 2 minutes. Remove from heat and let the pot sit, covered, for 5 minutes. Uncover, fluff the couscous with a fork, turn into a bowl and let cool.
Meanwhile, prepare the vegetables-- trim them and slice them into bite sized pieces. When the couscous has cooled, add the vegetables and salt and pepper to taste (start with 1/2 tsp salt). Juice lemons into the salad and add some olive oil to form a dressing. I'm sorry I can't be more specific, but it really depends on how juicy and sour your lemons are. I would say you could start with the juice of 1 1/2 lemons and 1 tbsp of olive oil, and adjust to your personal taste from there.