I have two favorite tracks that get the most play on my iPod touch.  The first being Richard Marx's song Save from the Emotional Remains album and Hit the Ground Runnin' by Keith Urban.    

I just answered this Featured Question; you can answer it too!

photo by Donald Leitch donaldleitchdesigns.com

This salad is great for a wonderful Summer meal or as a fresh side dish for a barbeque.

Ingredients:

Salad:

One box of Near East or any brand parmesan couscous
3 peppers (1 red, 1 green, 1 yellow) diced
2 medium tomatoes roughly chopped
1/2 of a large red onion minced
1 cup of pistachios
1/2 cup of feta cheese crumbled

Dressing:

2 lemons squeezed
1 1/4 cups of extra virgin olive oil
1 tsp. of freshly ground black pepper
1/2 tsp of garlic powder
1/2 teaspoon of ground cumin
Salt to taste

Method:

Follow the instructions on the box to prepare the parmesan couscous.  Then let the couscous cool to room temperature.  Chop your tomatoes roughly and dice your onion.  Coarsely chop your three peppers, and add to the salad bowl with the tomatoes and onion.  Add your pistachios and toss together.  Start your dressing by squeezing the juice of two lemons into a small bowl.  (Be sure to remove the seeds)  Then add your olive oil to the bowl along with your cumin, garlic powder, salt and pepper.  Whisk your dressing until it's thoroughly combined and set aside.  Begin to toss your couscous, vegetables, and nuts together.  Add your dressing and feta cheese, then toss the salad again.  Put the salad into the refrigerator to cool for two hours.  Serve with pita and hummus.  If you want a greek twist to this dish, you can add kalamata or sliced olives to the salad.

This recipe serves 6 to 8 people easily.