A light Mediterranean inspired dish.
This weekend I had the pleasure of reconnecting with my dear friend Carter over dinner! We decided it would be fun to put together a themed meal because we both love cooking. We decided on a Mediterranean theme which I thought went so perfectly with the gorgeous summer weather we had. 
We were able to enjoy our meal in the backyard with great people and great food! Carter had suggested couscous as a side dish and thought a lemon dill dressing would be perfect. I agreed and found this beautiful tri-colored couscous and just kind of threw it together that night. Between Carter’s brainstorming and our execution I think it turned out beautifully! And as an extra bonus it was a super easy dish to make!
I posted this dish for Meatless Monday and I am excited to share with you other menu items from the night!
The Innards:
- 2 cups Couscous cooked
- 1 Lemon, zested and juiced
- 3 TBSP Olive Oil
- 1/4 cup Almond Slivers
- 3 TBSP fresh Dill, chopped
- S+P
- Vegetable Broth (sub for the water required to cook the couscous if desired)
Prep and Cook Time: 15 minutes
Serves: 6-8
Calories Per Serving (1/8): 250, Fat: 10, Carbs: 30, Protein: 7
How to Make it:
1. Cook the couscous per package instructions in vegetable broth for more flavor.
2. When the couscous is cooked place in a large bowl and mix in the oil, dill, zest and juice of one lemon, almond slivers, and salt and pepper to taste.
Serve at any temperature and enjoy!
Bon Appétit!
Filed under: Meatless Monday, Sides Tagged: cooking, couscous, couscous recipe, food, lemon dill couscous, meatless monday, mediterranean couscous, summer couscous, vegan, vegetarian
