Cucumber Couscous

Today I've got another summer side dish for you: Cucumber Couscous. And in case "because I said so" isn't a good enough excuse to make it, here are three reasons why you should add this one to your menu post haste.

Number one. It's easy. When your sidewalk chalk project takes longer than expected, you need to get dinner on the table fast. Couscous cooks in 5 minutes, so there you go. More summer fun? Don't mind if I do.

Number two. Cucumber Couscous is light and refreshing. I don't know if it's the water content in cucumbers or what, but they taste so stinking good when it's hot out. The crisp crunch of the cucumbers plus the fresh flavor of parsley knocks my socks off. It's the perfect pairing for grilled lamb kabobs or steak.

Number three. This dish can be served at room temperature. So it's perfect for when company is coming over or you're heading to the park for a barbecue. You don't want to be slaving over the stove at the last minute. It's summer. We should all be sipping pina coladas around the pool with our pals as much as humanly possible.

Now let's get cooking!
Erin

Cucumber Couscous
Inspired by Budget Bytes
Serves: 6

2 1/4 cups chicken or vegetable broth or water
1 1/2 cups couscous
3-4 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 large English (seedless) cucumber, quartered and sliced
1/4 cup chopped fresh parsley
Salt and pepper

In a large saucepan bring broth to a boil. Stir in couscous. Cover and turn off the heat. Allow couscous to sit, covered, for 5 minutes. Fluff couscous with a fork.

Stir in lemon juice, olive oil, cucumber, and parsley. Season to taste with salt and pepper. Serve at room temperature.