The other night we made this light dish which would be perfect in summer (from Cottage Living):
Orange Couscous Salad
1 (10-ounce) box plain couscous
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/2 small red onion, finely chopped (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 cucumber, peeled, seeded, and chopped (about 1 cup)
1 cup golden raisins, currants, or chopped dates
1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with plastic wrap, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil and next 3 ingredients. Let cool slightly.
2. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients. Cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving.
Makes 6 to 8 servings