A quantity of vegetables suitable for grilling (tomato, zucchini, red and green peppers, onions, etc.). Cut vegetables into large pieces suitable for the grill.

Preheat grill for 3 minutes. On a well oiled grill, place vegetables and grill 2 to 4 minutes with lid closed. Some vegetables may take longer than others. Cool slightly and chop into bite-size pieces. Set aside.

For Couscous:
10 oz of couscous
18 fl oz vegetable or chicken stock
1/2 cup Feta cheese, crumbled (optional)
1/2 tsp salt
Cracked pepper to taste

For the Salad:
1/2 cup olive oil
1 tsp cayenne pepper
2 tbsp ground cumin
2 heaped tbsp tomato puree
4 tbsp lime juice (approximately 2 limes)
2 cloves garlic, minced

Combine all ingredients and whisk together to blend and place in a serving bowl. Heat vegetable stock until boiling.
To assemble salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over the grains, add salt and pepper. Stir in with a fork, then set aside for 5 minutes while stock is absorbed and couscous is softened.
Meanwhile, using a fork, mix Feta cheese and grilled vegetables into the couscous. Just before serving, place a handful of mixed greens on individual dinner plates. Top with a generous amount of couscous mixture. Pass the dressing around separately, so each person can add the amount desired. Serves 4.

COUSCOUS - A granular form of semolina (course ground durum wheat), couscous is a staple in North African cuisine. Almost all couscous sold in Canada is a precooked variety that needs only to soak in hot water or stock to be ready. It is readily available in bulk food stores, health food stores, specialty food stores, and large chain supermarkets.