4 C. cooked cous cous

1 package sugar snap peas, cut in 1 inch pieces

1 pint variety grape, cherry, or mini heirloom tomatoes, cut in half

1/4 c. ginger sesame dressing

I happened to have leftover cous cous.  It was time for another salad for the hot days of Florida summer!  I had sugar snap peas and tomatoes on hand, and thought, why not?


I cut the sugar snap peas into 1 inch pieces


I combined with delicious, colorful tomatoes.

The kids loved this.  This recipe is a keeper!