Here's something I've been making lately that's been well received and is a nice dish for summer. It's nothing new, but it is my own spin on it.
TLC's Couscous Salad
1-1/2 cups (when uncooked) pearl couscous (also called Israeli couscous or couscous grande)
1 tomato, deseeded and diced medium
1 cucumber (hothouse or regular), peeled, deseeded and diced medium
1 orange or yellow pepper, cored and diced medium-fine
1/2 red onion, diced fine
1/4 cup extra virgin oilve oil
Juice of 2 limes
1 tbsp of rice wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup (8 oz) crumbled Feta cheese
1/4 cup (4 oz) grated Parmesan cheese
1/8 cup of chopped parsley
Cook the couscous per the package directions. When done, drain, then place the couscous in cold water for a couple of minutes to cool it down, then drain again.
Combine the olive oil, lime juice, vinegar, salt, and pepper. Whisk to combine.
Add all of the vegetable ingredients and couscous, along the with parsley, in a bowl. Drizzle the lime juice/olive oil mixture over the contents. Mix well.
Refrigerate for 2 hours.
Mix in the Feta and Parmesan cheeses. Fine tune with salt and pepper.
If your friends/family taste it they will fight over the leftovers. I guarantee it.