Cool Cous Cous Salad

Summer salads: the perfect match for anything BBQ'd. Tonight I'm grilling up my Ribs and to go along side, I pulled together some fresh ingredients I had on hand. The result is a little something to cool the flames.

1 cup cous cous
1 cup water or stock

• bring liquid to a boil, add cous cous, stir, remove from heat and cover. After 5 minutes, fluff with a fork and refrigerate till cooled.

1/4 cup celery, diced small
1/2 cup cucumber, diced small
1/2 pint cherry tomatoes, sliced in quarters
1/4 cup red onion, diced fine
1 cup chick peas (if canned, drained and rinsed)
1 clove garlic, minced
hand-full fresh dill, chopped
4 tbsp olive oil
1 tsp lemon juice
2 tsp rice vinegar
salt and pepper to taste

• Once cous cous has cooled add the above ingredients, toss and taste. Adjust seasonings if needed.

Serve on a leaf of lettuce. Try something long and leafy like Red Leaf lettuce or Romaine because it is also firm.
OR
Try stuffing it into half a fresh pepper, cut lengthwise.

~ you're welcome ;o)