FRIDAY NIGHT DINNER - couscous with vegetables and tuna

      I heard footsteps, then the words, "Is there anything to eat?"  The typical late afternoon scenario when my daughter returns home from a day at school.

      I had just mixed up what would be our dinner tonight; a recipe from an issue of Bon Appetit magazine many years ago.  It was attributed to a French grandmother, and just reading that was enough to make me want to make it myself.  Those words conjure up images in my head of fresh produce at the weekly Provencal markets and relaxed meals at an old wooden table under the branches of a plane tree, just steps from the kitchen door. (I know... I have quite the imagination.)

      I'd have to say, can dinner be any healthier (or colorful) than this?  Add a loaf of really good bread, a bottle of really good wine, and you've got a really good meal.

                     Couscous With Vegetables And Tuna
                                   adapted from a recipe found in Bon Appetit

• 1/3 cup uncooked couscous
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1 1/2 cups chopped green bell pepper
• 1 1/4 cups chopped peeled cucumber
• 1 cup chopped red onion
• 1/4 cup raisins
• 1 (11 ounce) can extra-sweet whole-kernel corn, drained
• 2 (4 1/2 ounce) cans tuna in olive oil, drained and flaked
1.  Bring 1/2 cup water to a boil in a medium saucepan; stir in couscous.  Remove from heat; cover and let stand 5 minutes.  Fluff with a fork.  Spoon into a bowl; cover and chill.
2.  Combine vinegar and next 7 ingredients in a large bowl; stir well with a whisk.  Add couscous, bell pepper and remaining ingredients, tossing well.  Cover and chill.