This is a recipe that I make all the time!
Its a modified version of this recipehttp://www.foodnetwork.com/food/reci..._35493,00.html
1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1-2 TBL lemon juice
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch cayenne pepper
Measure the artichoke juice, lemon juice, and olive oil into a measuring cup. Put your couscous in a large bowl, add the juice/oil and the remaining amount of cold water necessary to make the total amount of water you're supposed to add. Stir it up to get it all moist, and let it soak up the juice. It will be crunchy at first but if you use hot water it will get soggy.
Once the juice has almost completely absorbed add the artichokes, tomatoes, chickpeas, cucumber, and green onions if you want them.
Mix it all up, season with S&P and a little cayenne.
Put it in the fridge for an hour or two until the couscous isnt crunchy and enjoy!!