This time of year is an excellent reason to use this smallest of pasta's to make the following since it goes with just about any dish:
Couscous Vegetable Salad
3 cups cooked couscous
1 cup sliced zucchini (Ya'll call it Courgette, no?)
1 cup canned garbanzo beans (Chick Peas work as well), drained and rinsed
1 red bell pepper, chopped
2 green onions, sliced
1 cup plain yogurt
2 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. curry powder
PREPARATION:
Combine couscous, zucchini, garbanzo beans, bell pepper, and onions in large bowl. Combine remaining ingredients in small bowl and mix well. Stir into vegetable mixture. Cover and refrigerate at least 2 hours before serving.