Source: Chef Marianne Belardi – Cowboy Ciao Restaurant, Phoenix, Arizona 1/2 cup Israeli (pearl) couscous, cooked 1/2 cup Roma tomatoes, diced 1/2 cup super-sweet dried corn 1/2 cup arugula, chopped 2 ounces smoked salmon, diced 2 ounces asiago cheese, crumbled Read More …