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Name: Dill and Vegetable Couscous
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 cups low sodium chicken broth; 1 Tablespoon olive oil; 1 cup dry couscous; 2 cups baby spinach about 2 handfuls; 1/2 red bell pepper cut into small dice; 1/2 cucumber peeled, seeded and cut into small dice; 1/4 small red onion cut into small dice; 6 oz cherry tomatoes halved, about 1 full cup; 1/4 cup Feta cheese about 1 oz, crumbled; 1 Tablespoon fresh dill chopped finely; 1 Lemon juiced and zested; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Black pepper; 2 Tablespoons olive oil

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INGREDIENTS

1.5 cups low sodium chicken broth
1 Tablespoon olive oil
1 cup dry couscous
2 cups baby spinach ; about 2 handfuls
1/2 red bell pepper ; cut into small dice
1/2 cucumber ; peeled, seeded and cut into small dice
1/4 small red onion ; cut into small dice
6 oz cherry tomatoes ; halved, about 1 full cup
1/4 cup Feta cheese ; about 1 oz, crumbled
1 Tablespoon fresh dill ; chopped finely
1 Lemon ; juiced and zested
1/2 teaspoon Kosher Salt
1/4 teaspoon Black pepper
2 Tablespoons olive oil

INSTRUCTIONS

1. In a small sauce pot with a lid, bring the broth to a boil with the olive oil.

2. Once boiling, turn off the heat, stir in the couscous, and cover with the lid. Allow the couscous to absorb the liquid, about 7 minutes.

3. Fluff the couscous with a fork, cool slightly.

Meanwhile:

4. In a large bowl, combine the spinach, red bell pepper,

cucumber, onion, tomato, feta cheese, dill, lemon juice & zest, salt & pepper, and olive oil, stir to combine – set aside.

5. Once the couscous is slightly cooled add it to the large bowl of vegetables and stir to combine.

6. Serve couscous warm topped with chicken.

NOTES

To make it dairy free leave the feta cheese out of the couscous.

MADE AHEAD
• Cut vegetables: red bell pepper, cucumber, red onion and cherry tomatoes

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Dill and Vegetable Couscous

1.5 cups low sodium chicken broth
1 Tablespoon olive oil
1 cup dry couscous
2 cups baby spinach about 2 handfuls
1/2 red bell pepper cut into small dice
1/2 cucumber peeled, seeded and cut into small dice
1/4 small red onion cut into small dice
6 oz cherry tomatoes halved, about 1 full cup
1/4 cup Feta cheese about 1 oz, crumbled
1 Tablespoon fresh dill chopped finely
1 Lemon juiced and zested
1/2 teaspoon Kosher Salt
1/4 teaspoon Black pepper
2 Tablespoons olive oil

1. In a small sauce pot with a lid, bring the broth to a boil with the olive oil.

2. Once boiling, turn off the heat, stir in the couscous, and cover with the lid. Allow the couscous to absorb the liquid, about 7 minutes.

3. Fluff the couscous with a fork, cool slightly.

Meanwhile:

4. In a large bowl, combine the spinach, red bell pepper,
cucumber, onion, tomato, feta cheese, dill, lemon juice & zest, salt & pepper, and olive oil, stir to combine – set aside.

5. Once the couscous is slightly cooled add it to the large bowl of vegetables and stir to combine.

6. Serve couscous warm topped with chicken.

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Nutrition

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Serving Size: 1 Serving (259g)
Recipe Makes: 4 Servings

Calories: 258
Calories from Fat: 52 (20%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.7g
Cholesterol 8.9mg		3 %
Sodium 651.3mg		22 %
Potassium 501.1mg		13 %
Total Carbohydrate 42.4g		12 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 37.5g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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