On my table this specialty becomes couscous salad with roast beef, chickpeas, and a spicy dressing of tomatoes, garlic and cilantro. I toss in crunchy thin carrot and zucchini strips and serve the colorful combo on a bed of mixed greens. A sprinkling of toasted almonds completes the festive entree. Occasionally, I vary it by substituting chicken or mushrooms for the beef, or by using whole- wheat couscous.