yes, love bit of the couscous!

also, how about taking a selection of ingredients to compile  a daily salad? like a bag of leaves, jar of olives, onions, feta/ goats cheese...

take a range every monday and mix and match everyday :-D

Black Bean Salad

½ (8-ounce) can drained black beans
1 (15-ounce) can drained whole kernel corn
4 chopped green onions
chopped green bell pepper
3 diced tomatoes
½ avocado peeled, pitted and diced
½ (2-ounce) jar pimentos
2 tbsp. lemon juice
3 ounces fat-free Italian salad dressing
¼ tsp. garlic salt
Combine Italian dressing, black beans, green onions, corn, bell pepper, avocado, pimento, tomatoes, and lemon juice in a bowl. Add and toss pepper, salt and garlic. Store in Tupperware and refrigerate.

Pasta Salad

Ingredients:

8 oz. of your favorite pasta
4 large ripe tomatoes, diced
4 ounces mozzarella cheese, diced
4 tablespoons olive oil
½ cup fresh chopped basil
1 clove garlic (optional)
¼ cup kalamata olives (optional)
pine nuts (optional)
salt and pepper to taste

Water for boiling pasta
Boil the pasta until al dente.
In a large bowl, combine the tomatoes, basil, garlic, mozzarella cheese, kalamata olives, and olive oil.
Drain the pasta and add to the tomato mixture.
Toss gently, and garnish with fresh basil leaves and pine nuts.

Tomato Tortellini Soup

INGREDIENTS:
2 (10 oz.) cans condensed tomato soup
9 oz. pkg. refrigerated cheese tortellini
1 cup frozen peas
1/4 cup grated Parmesan cheese
PREPARATION:
Dilute soups as directed on can. Combine in saucepan with tortellini and heat over medium heat until the soup boils, stirring frequently. Reduce heat, cover and simmer for 2 minutes. Add peas and simmer 2 more minutes until the tortellini is tender.
Pour into thermoses and package cheese separately to sprinkle over soup before eating