This Middle Eastern twist on the traditional sandwich and salad combo is quick enough for weeknights. (Serves 4)
* Bring 1 cup water to a boil in a medium saucepan; gradually stir in 1 cup couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Combine couscous with 1/2 cup sliced radish, 1/2 cup crumbled feta, 1/4 cup chopped red onion, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 tablespoon extravirgin olive oil, 2 teaspoons fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss gently.