Couscous Salad from Cooking and Cooking
Yield: Serves 5

In a medium cooking pot, bring water to a boil. Add salt. Remove from heat. Add couscous and give it a quick stir with a fork. Cover the pot and let it sit for 10-15 minutes. Remove the lid and fluff with a fork.

When the couscous is ready, stir in olive oil and lemon juice. Add the chopped walnuts, sliced baby corn, white kidney beans, chopped parsley and garlic powder; mix well. Season with salt and black pepper. Serve at room temperature.