More often than not, couscous is a base for a stew of some sort. But it can also be the foundation of a wonderful salad. Couscous is semolina in the form of tiny grains, so in a sense, you’re making a version of macaroni salad.

Couscous steams in water or broth in about five minutes, making it one of the easiest side dishes on the planet. But today, I took about  two cups of cooled couscous, added some chopped celery, halved grape tomatoes, diced cucumber, spring onions, fresh basil, thyme and parsley. I then dressed it with a quick lemon vinaigrette ( 1/8 cup olive oil, 1/8 cup fresh lemon juice, 1/2 tsp. kosher salt, 1/4 tsp. freshly ground pepper) and the salad was made. Doesn’t get much simpler than that. Still excited about the fact that it’s summer and my herbs are thriving right outside my door.

I’m deliberately not giving proportions here. Couscous should be a blank slate, just waiting for individual creativity. It’s wonderful with black beans and corn and southwestern spices. Feta and tomatoes and olives also work well together. But it’s summer. Let your inspiration and the bounty of summer produce be your guide.