2 cups tomato juice (I used vegetable cocktail juice, such as V8)
2 cups couscous (I used whole wheat couscous)
1/3 cup extra-virgin olive oil
1 lemon, juice and zest
1 Tablespoon soy sauce
1 Tablespoon garlic (3 large cloves), minced and mashed
1 bunch green onions (6-8), white parts only, thinly sliced (I used the whole onions, white and green parts)
1 (6-ounce) jar Kalamata olives, coarsely chopped (since our local market didn't have Kalamata olives, I substituted pimento stuffed green olives - which we enjoyed)
1 Tablespoon capers, rinsed, drained and minced
1 1/2 cups celery (3 large ribs), thinly sliced
2 cups tomatoes (3 medium), halved and finely sliced (I used one pint of grape tomatoes, sliced crosswise)
1 Tablespoon sugar (if tomatoes are out of season; I omitted)
1 1/2 cups (1-large) red pepper, roasted, thinly sliced (can use RAW red pepper for a pleasing crunch)
1 pound asparagus, trimmed, cut in 1-inch lengths, steamed (I merely blanched it)
1 (15-ounce) can garbanzo beans, rinsed and drained
2 teaspoons dried basil, rubbed (or 2 Tablespoons fresh basil)
1 large bunch cilantro, stemmed and chopped (recipe said 1 1/2 cups - I got about 2/3 cup)
2 Tablespoons sunflower seeds, toasted (I used 1/4 cup)
2 Tablespoons pumpkin seeds, toasted (I used 1/4 cup)
2 Tablespoons sesame seeds, toasted (I omitted)
Black pepper to taste, freshly ground
1 head lettuce, washed dried and shredded (I omitted the bed of lettuce, placing the salad in a colorful red bowl)
Bring the tomato juice to a simmer in a small saucepan.
Pour over the couscous in a large heat-proof mixing bowl.
Add the oil.
Stir, cover and set aside for 10 to 15 minutes, until the couscous is swollen and tender.
Meanwhile, prepare the remaining ingredients.
Mix in all the other ingredients in the order listed.
Cover and refrigerate for at least three hours, or better yet overnight.
Serve over a bed of shredded lettuce.
Source: Adapted by LuAnn from www.roofscapemagazine.com.