Having leftover couscous is great because you have the start of making an interesting dish. Take the leftover couscous and place into a large serving bowl, add chopped red and orange peppers, diced red onion and 1 can of mixed beans, that have been drained. Toss. Then make a a simple raspberry vinaigrette dressing and drizzle over the couscous salad. Toss to coat. Cover and allow to mellow in the refrigerator for a few hours. When ready to eat. Remove from refrigerator, give the couscous salad a nice toss and scatter fresh pomegranate seeds on top. Serve. The perfect side to meat or tofu. Keeping it simple!