Vegetable Couscous Salad

      My September magazines are starting to trickle in!  Right before we left for North Carolina, I got Martha Stewart's Everyday Food magazine.  I threw it in my bag and marked a bunch of recipes while flying.  Luckily, many of the recipes  called for ingredients that are growing in the garden right now.  I made this couscous salad to use some tomatoes and cucumbers in something other than a traditional salad.

Vegetable Couscous Salad

Ingredients
1 cup whole wheat couscous
1 medium onion. thinly sliced
1 small cucumber, cut into 1/4 inch wedges
1 medium tomato, chopped
2 tbsp torn mint leaves
1 tbs olive oil
1 tbsp fresh lemon juice
Salt and pepper to taste

Method
1. Cook 1 cup of couscous according to package directions.
2. In a medium bowl, combine all of the ingredients plus the cooled down couscous.
3. Season with salt and pepper.

The Taste Test
Simple and tasty.  A nice variation on the old tomato and cucumber salad.