Becky Luigart-Stayner
Yield
4 servings (serving size: 2 cups)

Serve this with warm pita bread. Chill any leftovers for a great lunch the next day.

How to Make It

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon the couscous into a large bowl. Add the remaining ingredients; toss well.

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Ratings & Reviews

gmtaus's Review

gmtaus
September 14, 2013
This is one of those recipes you can add or subtract. Since family is not into raw peppers and squash, I sauteed them in some evoo with diced onion. I added about half the dill and cooked the couscous in 1/2 water, 1/2 chicken broth. I only added about 2 tbs of lemon juice. Had a beautiful garden fresh roma tomato, so I chopped it and added to the dish. A very tasty dish, good hot or cold

sletkeman's Review

sletkeman
February 04, 2012
N/A