Big Hit Couscous Salad

A bit of chopping, but easy to make this cold, healthy one-dish meal -- perfect for hot summer nights. great picnic or potluck dish, also. the large amounts of parsley and dill really make the dish, but they aren’t overpowering. i brought this dish to a picnic for my family, but our friends kept eating it also, especially the kids – hence its name. this dish doubles easily for a large crowd.

Steps

Boil the water and olive oil.

When boiling , remove from heat , stir in the couscous , cover , and let sit for 5 minutes.

Fluff with fork into a large bowl to cool.

Add the chick peas to the bowl.

Peeled and chop the eggs , add.

Chop the onion , and add.

Cut the corn off the cob , add to bowl.

Chop the broccoli into pieces , inch-ish square , blanch if desired , and add.

Chop the leaves and top-most stems of the parsley , add.

Pinch the lower dill stems between your fingers and pull to remove the leaves.

Chop the leaves up , and add.

Mix everything together , sprinkling with the dressing , lemon juice , vinegar , salt and pepper.

Now , have a few bites :-) to see if there is enough of each of those , and sprinkle more of whatever you like.

I usually do add more of each.

Chill , if you have time , but this is also great eaten warmish , as soon as it is prepared.

I imagine this dish to be pretty flexible for whatever veggies you have in the fridge , and whatever quantiti.

Ingredients

water, olive oil, whole wheat couscous, chickpeas, hard-boiled eggs, vidalia onion, corn on the cob, broccoli, fresh curly-leaf parsley, dill, italian dressing, lemon, juice of, red wine vinegar, salt and pepper