We ordered our picnic lunches and ate them in the little coal shed attached to the back of the lighthouse. Mango curry chicken salad on light-as-air grain bread, subtle orzo salad, the best home-made lemonade I ever drank, gingerbread cake with vanilla sauce. Not one wrong note.
Okay, so the sandwich wasn't vegetarian. Travel allowance.
When we got back home to Black Currant Bay, I created a salad similar to the one we enjoyed so very much.
2 cups pearl couscous
1 zucchini, chopped
1/2 cup red onion, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
2 tablespoons olive oil
1 sprig basil, chopped
2 tablespoons lemon juice
Add the pearl couscous to 2-1/2 cups boiling water and salt to taste.
Cover, bring back to a boil and simmer for 8 min., stirring occasionally.
Remove from heat.
In the meantime, toss the zucchini, red onion, yellow pepper, orange pepper, red pepper, olive oil, and vegetable seasoning to taste on a rimmed cookie sheet.
Broil for 5 min.
Stir the roasted vegetables and juices, basil and lemon juice into the cooked couscous. Salt to taste.
UPDATE: photo of Roasted Vegetable Couscous Salad here.