Ingredients:

• 1 (10-ounce) box plain couscous
• 1/4 cup extra-virgin olive oil, plus more to taste
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 2 oranges
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 1 cucumber, peeled, seeded, and chopped (about 1 cup)
• 1 cup golden raisins, currants, or chopped dates

Preparation

1. 1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with plastic wrap, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil and next 3 ingredients. Let cool slightly.
2. 2. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients. Cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving.

(Source: myrecipes.com)

INGREDIENTS

• 2 large cucumbers, in quarters and sliced
• 1 cup shredded veggies*
• 1/4 cup chopped parsley

DRESSING

• 1 cup almond mayo
• 1/3 cup apple cider vinegar
• 1/4 cup olive oil
• 1/2 Tbsp sea salt
• 1/4 Tbsp Herbamare
• 1/2 t white pepper

INSTRUCTIONS
Chop up the various veggies and add HALF of the shredded veggies to the mix. Hand mix the dressing, then add the other half of the shredded veggies at the end. Adding half at the end makes sure that you get some of the color showing through. Feel free to add some fresh cracked black pepper or paprika for an extra touch of pizazz.

*Note on shredded veggies: I used white cabbage, carrot, and a touch of purple cabbage for color. You really can just be creative with what you have to keep it fresh without needing to shop for extra veggies. Just make sure to have something sweet (like carrot or beet) mixed in there and to have some lovely colors!

Directions

(Source: foodnetwork.com)