Slice the tomatoes in half. Add the vegetables to the couscous, add the basil and parsley, and toss with the remaining vinaigrette. Season with salt and pepper. Serve at room temperature.

A few years ago I purchased a cookbook featuring middle eastern cooking with a strong emphasis on whole foods, especially fresh, seasonal fruits and vegetables. The salads in that book captured my ...

This side dish is made in minutes, ideal for any barbecue or summer party. The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta.