Mediterranean Couscous

My 1st try at Israeli Couscous, which should pretty much be called pasta.  Again if you just buy MOSTLY store bought (but really good) ingredients, its barely and effort to make.  I will easily be making this again for any kind of BBQ, or summer activity.  We had it slightly warm the night I made it, and I ate it cold the next day for lunch.  Both were great.

I just followed the directions on the container, and while it was cooking I mixed some easy stuff in a bowl:

Leftover sauteed zucchini
Chopped green and black olives
Marinated artichoke hearts
Diced tomato
Fresh arugula
Olive Oil, Red Wine Vinegar, Lemon Juice, Salt and Pepper

Just toss in the couscous after its cooled off a bit! It was a great vegetarian main dish since I put so much stuff in it, but its perfect for a healthy side dish.