It's my recipe, and there's a huge bowl of it in the fridge right now. :-) I'm really glad it went over so well, Lynne! Of course you don't need to use that particular salad dressing, we just happen to like it, and we're too dang lazy to make homemade dressing when it kind of gets overwhelmed by the feta anyway; I didn't have any of the Greek dressing on hand this time and substituted Newman's Own plain vinaigrette since I had half a big bottle, came out fine. Sorta-Greekish Couscous salad 2 boxes Near East garlic-flavor couscous, prepared per box directions and set aside to cool (stir occasionally with a fork to keep from clumping) 1 European cucumber, peeled if the skin is thick/tough and diced 3 Roma/plum tomatoes, seeded and diced (peel if you like) 2 small red, yellow or orange bell peppers, diced (try to mix colors for a prettier dish) 1 large carrot, coarsely grated handful of thawed frozen petite peas big handful of chopped flat-leaf parsley 2-3 large cloves garlic, minced (confession time: I buy it in the jar) a dozen or so chives (or 2-3 green onions), minced 1 6-oz container feta cheese, crumbled; if you buy the stuff in brine, drain it before crumbling and pat dry after crumbling, but I am lazy and just buy the pre-crumbled kind Newman's Own Greek Vinaigrette salt and pepper to taste (once I tossed in about half a pound of cooked, peeled, deveined-if-necessary small shrimp - designated in the fish market as 51/60 or 61/70 - and it was delicious) (a friend of mine adds finely chopped pitted Greek black olives, but I think olives are one of the most revolting foods on the planet so I don't!) Mix couscous, veggies, and cheese being careful not to mush the couscous. Slosh on some of the vinaigrette until everything's nicely coated and it tastes yummy - we tend to use around 1/3 of a (small) bottle. Salt and pepper to taste. Holds in the fridge about 4 days, although the feta flavor can get a little rugged eventually. (If this stands for more than 48 hours you will need to add more vinaigrette as the couscous will absorb it and the salad will be a tad dry.) Best served cool rather than chilled, but don't leave it out of the fridge for more than an hour. At home I serve this as a main dish and it feeds about 6 people, for a party it serves 12 or so as a side depending on how much other stuff there is.

Wow, more great dinners again!! Bob, you are a wizard in the kitchen!! Tobyt (Jane) it's good to see you again!! You haven't been here in quite a while, and I do remember you! I love the name of your Friday nite tradition!!! I've been making a black bean, corn, avocado and brown rice salad, etc etc as well. Delicious!! I never think of frozen brussels sprouts. Might be worth a try. Scissors, I've got a great homemade wild rice soup as well. Love that stuff. I sure admire the snow plow drivers this year, and I feel sorry for them. Recently we were hearing the plow back up, and go ahead a number of times. Overnite parking on the street isn't allowed during the winter, and especially on snow days. This guy was sick and tired of driving around this particular car, that insists on parking on the street ( we see it all the time), and he boxed him in with the snow. Hilarious and he deserved it.

If you go outside, you'll be able smell what we've been cooking most of the day! We put a big pork butt on the Weber late this morning and have been S-L-O-W cooking it over coals banked to the side, with a little pecan and apple wood tossed in at the beginning. I've been basting with my secret sauce frequently and it's ready to take off the grill! I've made a batch of my cole slaw and some brown rice with onions, green peppers and that sauce cooked in. We've been munching on raw veggies with homemade tzatziki sauce. Yummmmmmy!

pawsitive, I don't know where you live but in VA they repeat the show on Saturday night at 8:00. There was a neat exchange between Harry and the office girl (don't know the character's name) and yes the girl was head of the car theft ring.