Throwing together a couscous salad is quick and easy, ultimately flexible and forgiving, and finally satisfying as a meal. Add some drained canned beans if you like - or whatever your stores might have to offer to make it your own. Dressing: 2 cloves garlic, minced through press juice of 1 lemon 1/4 cup extra virgin olive oil 1/2 tsp Dijon mustard 1/8 tsp salt freshly ground pepper 1 cup water 1 tsp salt 1 Tbsp olive oil 1 cup couscous 1 large yellow squash, cut into 1/2-inch pieces 1 red pepper, diced 1 red Fresno (or green Jalapeño) pepper halved, seeded and sliced 1 cup corn kernels, fresh or frozen 1/2 English cucumber, diced 1/2 small red onion, diced 1 pint grape tomatoes, halved (I used both red and orange) 1/3 cup Feta cheese, crumbled Fresh cilantro leaves for garnish Whisk together the dressing ingredients in a small bowl. Set aside. Set the water, salt and butter to a boil in a medium saucepan. When boiling, add couscous and stir. Cover and remove from heat. Allow cousc