Have you noticed that recipe trends change when the seasons change?  I find it slightly entertaining that soups and autumnal desserts seem to be a thing of the past now, as if they’ve stopped being delicious.  Don’t worry soup lovers, the fad will return come September.  Maybe I’ll rebel and make something that no one would expect to see this time of the year, like some yummy Pumpkin Pie.  (That’s one of my husband’s favorites, so I know he would not object to that.)  I will admit that I’m sort of tired of eating soup and I’m anxious to eat some summer veggies and fruit.  I guess for now that means I’m going to go with the flow and make another tasty salad recipe this week eye cream.

This bean and couscous salad has a Mediterranean flair to it and it pairs perfectly with a fresh tomato salad.
04White Beans Couscous Tomato Salad

In a large saucepan, bring the water to a boil bookcases.
Stir in the couscous, olive oil, salt, and pepper.  Move it off the burner, cover the pot, and let it sit for about 5 minutes.
Stir in the beans and crumbled feta cheese.

In a large bowl, combine the chopped tomatoes, olive oil, minced garlic, chopped basil, salt, and pepper.
Store in an air tight container in the refrigerator otterbox reflex.