Like I've said before, couscous is a blank slate. You can put just about any vegetable or fruit or herb or spice in it to make it go with your meal. You can serve it hot or cold. And, best of all, it's REALLY quick to make.
Many years ago, I created a recipe for a mother-daughter pitch-in at Symphony on the Prairie. It was very simple.
Cucumber Feta Couscous
1 box olive oil and garlic couscous, prepared according to package directions
1 medium cucumber, diced (leave the skin on depending on it's taste)
4 oz feta cheese crumbled
Mix it all together, chill for at least two hours and serve.
So, when it came time to figure out how to use up some of the vegetables in the refrigerator, I thought of adding to the above recipe. Summer couscous was born:
2 c boiling water
2 c couscous
1 yellow squash
10 arugula leaves
1 sprig mint
1 sprig oregano
1/4 c lemon juice
1/2 c extra virgin olive oil
4 oz feta cheese
Pour the couscous into the boiling water, stir, remove from the heat and cover for five minutes. Pour the cooked couscous into a bowl. Stir in the other ingredients. Allow to chill for at least two hours prior to serving.