This flavorful salad is a nice accompaniment for any type of grilled meat.

1 cup water
1 teaspoon salt
1 cup couscous
Zest and chopped segments of one orange
1/2 cup chopped pitted cured olives, such as Kalamata
2 green onions, thinly sliced
2 tablespoons olive oil
Juice of 2 lemons
Salt and pepper
4 ounces Feta cheese, crumbled (about 1/2 cup)

In a saucepan with a lid, bring water, with salt added, to a boil on a camp stove. Remove from heat, add couscous, stir, and cover. Let sit for five minutes. Fluff with fork and allow to cool. Mix in the remaining ingredients and serve.