Middle Eastern Couscous Tabbouleh is super healthy and quick to make! Made with Israeli couscous, cucumber, and cherry tomatoes, this dish can be served as a summer salad at your next summer dinner party!
Garden Couscous - Next time, I will let the couscous (I actually used quinoa instead) cool longer before adding it to the veggies. Didn't have balsamic, used red wine vinegar instead. Still a winner. Served with grilled chicken.
Whole Wheat Couscous with Almonds. Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through. Per serving: 149 calories
Garlic & Shrimp Pasta Toss - As any Italian cook knows, garlic, butter, shrimp, and pasta were made for each other. But using grilled shrimp and roasting the garlic on the grill make the best even better.
Couscous 'N' Garlic Shrimp
∙ Serves 4
24 Shrimp (about 1 lb.), fresh or frozen large
1 6 ounce package Baby spinach, fresh
4 cloves Garlic
2/3 cup Green onions
1 tbsp Parsley, fresh
1 tsp Tarragon, dried
1/2 tsp Thyme, dried
1 8 ounce jar Tomatoes, oil-packed dried
1 1/4 cups Chicken broth
1/3 cup Lemon juice
12 Olives, pitted
Baking & Spices
1/4 tsp Old bay seasoning or celery salt
1 5 ounce package Pine nut-flavored couscous mix, toasted