I made this for a BBQ our friends A. and P. threw. Quite yummy– we chowed it all down while the boys went out for more propane.
Take some israeli couscous (pastina would work fine, too), cooked 15 min. in olive oil and double the amount of water. Put chopped thin asparagus on top the last 7 mins., uncovering the pot halfway to make sure the water is absorbed. Pour the hot couscous and asparagus into a bowl, add one bunch chopped raw scallions and one julienned (Boston Organics) zucchini. Stir. Dress while warm with a fresh herb pesto made of olive oil, 1 branch rosemary, and generous amounts of parsley and basil, the zest of one lemon, and the juice of 1 1/2 lemons. Adjust for salt and pepper– I added a fair amount of lemon pepper seasoning. When cooled, stir in chunks of goat cheese or feta. If the salad absorbs all the liquid as it cools, add the juice of another 1/2 lemon and a splash of olive oil just before adding the cheese, to moisten. If you leave the cheese out, you might consider putting in more herbs right before serving.
This should be a more-vegetable-than-couscous salad, with the starchy couscous just a hint of sweetness against the predominating flavors and crunch of the vegetables.