A room temperature salad made with Mediterranean couscous is one of my pernennial go-to’s.
Tip on Roasting Peppers:
Super simple. Preheat the broiler or a grill. Take a whole pepper. Place it under the broiler or on the grill. As the side facing the heat bubbles and starts to blacken, turn the pepper to the next side. After about 4 turns, and 8 minutes, the whole pepper should be blistered. Take pepper, put it in a bowl, cover it with a dishtowel and let it steam. After about 5 minutes take off the dishtowel, and when it’s cool enough to handle, peel of the skin, and pull it apart so you can remove the seeds and core. Save as much of the flavorful juice as you can. Ta da, roasted pepper.