Couscous is usually prepared by adding boiling water, but in this main-dish salad, you can skip that step. I found that combining couscous with cool or tepid water achieves better results.
The couscous needs to stand a little longer--between 15 and 20 minutes, compared with just a few minutes when using hot water. But the grains will separate and be firm, not clumped or soggy, the perfect texture for a refreshing salad.
For protein, I’ve added tofu, which blends in subtly with the other ingredients. Be sure to drain it before using.
Serve this with iced tea and wedges of soft pita bread with plain yogurt for dipping.