Couscous salad

• 3 cups of cooked couscous
• about 30 cherry tomatoes, halved
• 1/2 of a cucumber, finely chopped
• 1 tsp ground cumin
• one 16-oz can of chickpeas, drained
• (optional) very finely chopped squash, zucchini or broccoli, briefly steamed or microwaved
• (optional) very finely chopped halloumi cheese (a sheep's milk cheese available from Neomonde or Whole Foods in the dairy case)
• couple of good big glogs of olive oil (maybe 4 Tbsp)
• salt, to taste
• 3 Tbsp lemon juice and/or white wine vinegar. If you have some tarragon
  vinegar, it is a nice touch also.
  

Combine all ingredients in a large bowl and toss.

I like to use the tri-color couscous.