Coucous salad

This is too yummy not to share.  It's good at room temperature or cold and keeps well in the fridge.   I made this earlier in the summer and then again yesterday.

Veggies
1 English cucumber, chopped
1 1/2 cups of bell pepper, diced
1/3 cup red onion, minced
1/2 cup of parsley, tough stems removed (I didn't chop it)

2 cups of dry couscous - prepare according to package directions.

1 cup of almond slivers, toasted in pan
1/2 cup of dried cranberries

Let the couscous cool before you mix everything together.  Make a dressing of salt, pepper, 1/4 cup lemon juice and 1/2 cup olive oil.  Don't be afraid to use as much salt as they do on Food Network - it really needs it.

I topped mine with parsley and extra toasted almonds.

Tada!