Among many other delicious things, one of the gifts I received at the bridal shower was a jar of fancy couscous. Couscous is an odd grain—dry and flavorless and bland on its own. But once you add fresh veggies, some lemon or lime, and some spice, couscous proves to be a willing sponge for the vibrant flavors.

Last week I made this salad with halved grape tomatoes, a bunch of fresh scallions, a jar of fire roasted red and yellow peppers and some chickpeas. For the dressing, I combined some olive oil, lemon juice, cumin, Chile de Arbol powder (similar to cayenne pepper, but more earthy), salt and pepper.

I also toasted some whole wheat pita halves and served them with Sabra brand Lemon Hummus. (As an aside, Sabra brand is truly delicious for store-bought hummus. Very creamy and lemon-y and spicy.) For the heck of it, i also threw some sliced fancy salami and ham on the plate. A deliciously light dinner, perfect for the warm Miami nights.