Great Summer Night Dinner

There are some recipes that literally cause me to salivate while reading them. Anything with a good cheese, or roasted garlic, chili peppers, bacon and of course, almost any dessert recipe.

This recipe did not cause any initial salivation. In fact, when I first read this recipe of my mom's a long time ago, I thought, "how could this be tasty?" But as a teen my mom made this regularly and it is now a Sweet Pea household favorite. It is simple, fast, vegetarian and super-tasty. Bonus: it contains two ingredients that in my mommy experience, many sweet peas will eat: pasta and broccoli.

If you have someone with a nut allergy or a little wee one that needs to steer clear, add the cashews when serving.

Lemon Dill Couscous with Cashews

3 cups boiling water
1 1/2 cups of whole wheat (or regular) couscous
2 onions, chopped
6 cloves of garlic, minced
1 T olive oil
3 cups of broccoli, cut into little florets
4 t dried dill
1 t ground black pepper
2 cups tomato, chopped
2 cups celery, diced
juice from 4 lemons
1 c fresh parsley, minced
1/4 c olive oil
1/4 c water
1 cup cashew pieces
salt to taste*

Combine couscous and water, cover and set aside. In a large skillet over medium high heat, add the 1 T olive oil, onion and garlic. Cook for about 3-4 minutes. Add the broccoli, dill and black pepper and cook for about 5-6 minutes or until broccoli is tender. Remove from heat and let cool.

Place the celery and tomatoes in a large bowl. Mix in the lemon juice, parsley, olive oil and water, stirring to incorporate and coat the veggies. Add the couscous and broccoli mixture, toss and add cashews.

*If your cashews are salted, chances are they will add enough salt to the recipe. But taste and see...

Sweet Eats,
SPC