It was such a beautiful Sunday, I had brunch with my co-workers at the Wooden Spoon then I stopped at the Branch Brook Park to enjoy nature. My girls were away, the older one went to AC with her friends and my younger one went to spend the weekend with her grandmother.
For dinner, I just made something quick for hubby and me. I decided to make his favorite couscous salad and grilled shrimp with pineapple and peppers with grapefruit juice dressing.
1 cup chicken broth
¾ cup uncooked couscous
1 cup cherry tomatoes
1cup cubed cucumber
1/2cup halved pitted Kalamata olives
¼ cup chopped green onions (about 4 medium)
¼ cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoon salt
2 tablespoons crumbled feta cheese
- In a saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- In a large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
- In a small bowl, beat lemon juice, oil, and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
- Just before serving, sprinkle with cheese.
Hope you all have a beautiful weekend and enjoy this recipe, remember to share your thoughts with me.