Summer Couscous Salad

1. Add couscous and quinoa to salted boiling water. Reduce heat to medium, cover and simmer about 10 minutes stirring occasionally. Remove from heat, rinse under cold running water.
2. Toss couscous mixture with remaining ingredients. Season with salt and pepper. Serve chilled or room temperature.

To make Garlic Confit Oil, combine peeled cloves from 2 heads of garlic and 2–4 cups olive, vegetable or canola oil in a saucepan. Simmer 2–3 hours over medium heat until the garlic becomes very tender. Strain and reserve cloves and oil for use in salads, aioli, etc.