Cous Cous Salad

Cous Cous Salad:

~1.5 cups of leftover cooked couscous*
1 cob of corn, cooked in microwave or roasted on grill, kernels cut off
1/2 red pepper, diced finely
~1/2 cup roasted tomatoes, chopped**
8-10 large stuffed green olives
salt and pepper
~2 tablespoons light italian dressing

* we serve our cous cous with some sauteed zucchini and onion, usually.

** we used up a ton of tomatoes that were nearing their expiry date by roasting them in a glass pan (lined with parchment paper) for 1 hour at 350°F. I tossed them with olive oil and coarse salt and pepper before putting them in the pan. They are very delicious, good in salads like this (or in a green salad), pastas, etc.