A real-life Boston friend, on vacation in Key West, posted on Facebook the other day, "If you're on the street or in a shop, and happen to mention you're from Boston, at least five people will come over to you to commiserate about the snow." We're having a crazy winter here, and perhaps that has put me in a Mediterranean frame of mind. I'm craving the sun and the sea, blue skies, outdoor cafés, long lazy lunches, naps in a hammock, and warmth. A jar of Israeli couscous inspired this quick and easy salad that takes a little spin around the Mediterranean, with bits from Greece, France, Italy, the MidEast and North Africa. I love the large, chewy nuggets of Israeli couscous; you could substitute Italian fregula sarda, or any small-grain couscous, if you prefer. Or orzo or ditalini. You get the idea. Chop up some oil-packed sun-dried tomatoes or your own slow-roasted tomatoes; the oil adds tons of flavor, so don't drain the tomatoes before adding them to the salad. Throw in some crunchy fresh vegetables and parsley, and toss everything with a simple oil-and-vinegar dressing, just as they do in countries that border the sea.