This looks so fresh and yummy. It's such a great time for garden cherry tomatoes and basil, fabulous timing. I'm trying to come up with a protein replacement for the chickpeas (allergic). I wonder if diced tofu would work.... hmmm. Anyone have any other suggestions?

Another great recipe. I make Tunisian Couscous with lamb and also vegetarian. You can replace cucumber with some cooked al dente zucchini or yellow squash.

Looks lovely. I think I will roast the cherry tomatoes first, since I love that caramelized flavor.

Sorry, but this recipe looks VERY similar to one published in Cooking Light several years ago. The only difference is that recipe adds edamame, scallions and cayenne peppar.

Thanks for reminding me of a staple I used to make almost every week (almost to the last ingredient the same as your list)! Some ideas: add some good black olives, and/or some pan-fried tofu marinated with lemon juice (I like both feta and tofu). For a variation, you can also try some quickly-sauteed zucchini slices (maybe replacing the cucumber). And serve on a bed of romaine lettuce. I'll make this again this weekend, I just decided!

Cous-cous is one of my favorite dishes because it is so versatile and easy to make. I like to cook it via the pilaf method: Heat a tablespoon of olive oil in a wide, deep pan, add the dry cous-cous and stir until it is lightly browned. Turn down the heat and carefully add water or stock (it will splutter so stand back). Bring to a simmer, add salt, turn off the heat and cover for approx 5 minutes. Fluff with a fork. It doesn't get as fluffy as it does if you steam it, but it has a nice toasty flavor.

Totally going to try this on the weekend- mixing it up with millet and quinoa to make it gluten-free goodness.

I love couscous. My favorite thing about it is that you can add almost any flavor or ingredient and it will turn out delicious.

This salad looks amazing. I'm a big couscous fan and lately I've been using the grain, quinoa, in with fresh veggies. I'm digging the vintage kitchen. Would love to see more photos of it.

How perfect! I have all those ingredients sitting in my fridge including left over couscous that I've been loath to use up because I couldn't think of anything interesting to do with it. Thank you!

Perfect Summer meal - the cabin sounds amazing. I'll zen out this morning at work and pretend I'm there!

simple and delicious- just perfect!

Mmmm - looks delicious! Check out this recipe too: http://www.eatlivetravelwrite.com/2009/07/lemon-scented-quinoa-salad.html

Lovely idea - It's similar to Tabouli, but with couscous instead of bulghur, and with the wonderful addition of classic Mediterranean vegetables. I agree with one of the comments above - I would also love a little crunch from something nutty like pignolis. The cabin sounds fantastic. Lucky girls.

A similar couscous dish is always a big hit with my family. But I often use leftover borscht to cook couscous for this kind of dish, instead of salted water. Yes, with this bright pink-purple colour, the result looks more like a piece of contemporary art than a bowl of food. But never failed to brighten up our dining table!

That looks delicious! I love dishes like this - simple, wholesome, and the ingredients are all things I usually have at home.

Delicious. I use also fresh parsil and fresh mint. Thank you!

This looks great - a few flaked almonds would add a little bite as well (and protein!).

delicious!i will try this wonderful recipe!thank you!

This looks deliciously simple and perfect! I would love to sub in some cooked quinoa, since I have it on hand right now.