Israeli Cous Cous Salad

It's like summer in a bowl.

I like regular cous cous, but I really like its gigantic cousin, Israeli cous cous. For a simple pasta salad, I mixed the following:

• two cups cous cous, cooked in about two and a half cups of chicken stock, then cooled on a baking sheet until room temperature or cooler
• one medium carrot, one small yellow onion, and one can of drained diced tomatoes sauteed together
• one stalk celery, finely diced
• one quarter of a red onion, finely diced
• kernels of one ear of raw corn
• half a bunch of parsley, chopped
• juice of half a lime
• salt and pepper to taste

A handful of chopped black olives or an extra ear of corn would have been nice, but as it is this was a well-balanced, colorful salad. This recipe makes enough for several lunches, and I think we'll be having it for dinner with some chicken and greens.