Couscous & Sundried Tomato Salad

This is a great dish to bring to a potluck, because it's transportable, can easily be made vegan, and highlights any fresh summer flavors you care to include. It's also easy to make in enormous quantities. The recipe below fed two separate BBQs; adjust accordingly, but it stays good in the fridge for a day or two, longer if you don't use cucumber.

You'll need:

3c couscous

3c water

1t salt

2T butter or olive oil

1 jar sun dried tomatoes packed in oil

1 bunch mint

1 large or 2-3 small cucumbers

1 small red onion

feta cheese (optional)

1 large lemon (or 2 small)

olive oil

Boil water. Pour couscous into a large bowl; add butter or oil and salt. Pour boiling water on top. Stir and cover for 5 minutes. Remove cover and fluff well with a fork.

Chop mint (you can use a food processor) and set aside in serving bowl. Chop tomatoes, reserving their oil, or pour the whole jar into a food processor and process for a few seconds (you don't want a paste). Add tomatoes and their oil to serving bowl. By hand, finely chop cucumber and red onion and add to serving bowl. Add couscous a little at a time, stirring well with a fork to combine. Add lemon juice, salt and pepper, and olive oil. Toss to combine. Taste and season with more salt and pepper and lemon juice if necessary.

Top with feta cheese, if you want.