From Cathy Wong,
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Couscous (pronounced KOOS-koos) is made from semolina, a coarsely ground durum wheat that is the main ingredient in Italian pasta.

Couscous is a staple of North African cuisine. Most couscous is refined, making it comparable to pasta. This couscous salad by chef Sabra Ricci is perfect on its own or served with grilled chicken or fish.

Sabra says "flavored couscous such as Neareast or Casbah from the health food store works great for this recipe. I particularly like the Casbah Lemon-Spinach Couscous.

Serving Size: 8
Preparation Time: 0:30

Ingredients
2 cups couscous, cooked
10 ounces frozen spinach, thawed and drained
1/4 cup red bell pepper , diced small
1/4 cup cucumber, diced small
1/2 cup cherry tomatoes, cut in half
2 cups tofu, firm, diced small
1 cup garbanzo beans, canned, drained and rinsed
1/4 cup feta cheese, crumbled
1/8 cup green onions, sliced
1/4 cup frozen corn kernels, thawed and drained
1 tablespoon lemon juice
1 ounce white wine vinegar
1 tablespoon tamari soy sauce
1/8 cup extra virgin olive oil

Method
1. Mix couscous, spinach, red pepper, cucumber, tomato, tofu, garbanzo beans, feta cheese, green onions and corn in a large mixing bowl and toss together.

In a separate bowl whisk the lemon juice, vinegar, tamari and olive oil together. Pour over the salad and mix thoroughly. Refrigerate overnight.

Serving Ideas
Serve with a lemon wedge.

Nutritional Information
Per serving: 236 Calories
10g Fat (37% calories from fat)
15g Protein
24g Carbohydrates
3mg Cholesterol
294mg Sodium