Tonight I made a variation of a basic couscous salad that I make all the time. Couscous is great to make in the summer because it cooks unbelievably quickly and you can toss it with any number of fresh veggies.
I did my best to write out measurements for this salad, but it was difficult - I rarely measure anything when making a salad like this, but just add ingredients until it looks/tastes right. I would suggest you do the same and find a combination that works for you! Do measure the couscous and broth though - you need equal amounts of each for the couscous to cook properly.
1/2 cup couscous
1/2 cup vegetable broth
1/2 cup black eyed peas (normally I would use chickpeas but I didn't have any)
1 cup broccoli florets, steamed
Handful of grape tomatoes, quartered
1 green onion, sliced
2 tsp. lemon juice
1/2 tsp. garlic powder
Basil to taste - I use frozen basil that I found at Loblaws - it's not quite as fantastic as fresh but it's still yummy and a lot more convenient!
Extra virgin olive oil - you could skip this if you want a practically fat free meal, but a light drizzle really makes this dish in my opinion.
Bring the broth to a boil in a small saucepan. Add the couscous, stir, then cover and remove from heat. Allow to sit while you chop your veggies and drain and rinse your beans. Toss all the ingredients together, using a bigger bowl than I did so you don't scatter couscous everywhere.