My Italian Couscous Salad can easily be one of your main dishes for family meals, picnics, lunch boxes and brunches. Don’t you love when something so delicious can be on the table in minutes?! I do!

1 pound (16 ounces) pearl couscous, cook to package directions

1/4 cup extra virgin olive oil

1 cup grated Romano cheese

1 jar (9.9 ounces/280 g) whole artichoke hearts, drained & gently squeeze water out

4 ounces Genoa or Italian Salami

1/2 cup chopped green onions

1/4 cup fresh basil leaves, chopped

1/4 cup fresh italian parsley, chopped

2 tablespoons freshly squeezed lemon juice

salt & pepper to taste

Cook the couscous & transfer to a bowl, toss with olive oil. Cool to room temperature.

Chop the salami, artichoke hearts & sun-dried tomatoes into small, bite sized pieces.

Combine all the ingredients with the couscous, adjusting any to taste. Serve cold or warm. Best if enjoyed within 3 days.

Store in the fridge in an airtight container.

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