Hello Summer break!! My boys are out of school for the summer and I could not be more excited to be able to enjoy this down time with them. I’m hoping to spend lots of time at the pool and taking them to the park to run off all this extra energy that they have bottled up inside their little bodies. It’s only day 3 of summer break and I am already trying to think of everything we can do to keep busy.
My husband and I enjoy grilling… a lot! At least 2-3 times a week. We love being outside as a family and also love the flavor that grilling gives to what we are cooking. I’m always experimenting with different side dishes to go along with what ever we are throwing on the grill. We love salads, potatoes, and fruit this time of year. We enjoy sides that aren’t really heavy when eating in the evenings. Garlic and Parmesan Couscous is one of our favorites because it is light and flavorful and very simple to make.
Have you ever had couscous before? Couscous is a dish made from tiny round granules of wheat. Couscous is closely related to pasta, as wheat, ground into flour, is the same type of wheat that is most commonly used for making pasta. Israeli couscous, which is the type I used in this dish, is a variation on the traditional couscous which is made of larger, smoother, rounder granules.
What is your favorite way of eating couscous?
As always, thank you Wanda Ann for having me over to Memories by the Mile today to share a recipe with all of you. I’d love for you to stop by Gloriously Made and say hello some time. You can also follow me on Pinterest, Twitter, Google +, and Facebook for weekly updates. I hope everyone has a blessed and wonderful weekend!
Here are a couple other recipes from Deanna…