• Prepare your couscous.* You can follow the box instructions but I prefer a slightly drier couscous for salads, see note below.
• Chop the cooked beets into bite sized pieces and toss with a little olive oil.
• After the couscous has been steamed and fork-fluffed, add the chopped beats and toss well. Continue to toss until all of the couscous has taken on a pretty pink color. Transfer to a large serving bowl.
• Place the 2 ears corn kernels in a bowl and microwave on high for 1 1/2 minutes. Stir and set aside to cool.
• Add the corn, the 2 diced Lebanese or baby cucumbers, 1/3 minced small red onion, 15 ounce canned chickpeas, and 1/2 cup chopped walnuts to the couscous
• Toss with enough dressing to moisten but not drench the salad. Add salt and fresh cracked black pepper to taste. The salad can be served right away or chilled until you're ready. I add the 1/2 cup crumbled feta cheese just before serving.

make the dressing

• I like to do this in a small food processor, but you can use a whisk: blend the 1/3 cup olive oil, 1/3 cup lemon juice, dill, 1/2 tsp Dijon mustard, 1/2 tsp honey, and a pinch salt. Taste and adjust as you like.