Feta Lemon Dill Couscous

Light summer couscous served cold in summertime makes a great side to just about anything. This is a very easy and quick dish to make with fresh herbs and lemon to compliment the brined feta cheese and tricolor couscous.

Ingredients

• 1 quart homemade chicken stock (or quality store or butcher shop made stock)
• 4 tablespoons unsalted butter
• 2 cups tricolor or plain Israeli couscous
• 1 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 cup feta cheese in brine, drained and crumbled
• 1/4 cup chopped dill
• 1/4 cup chopped basil
• 1 lemon, zested and juiced
• Extra virgin olive oil

Making It

• Add the butter, chicken stock, red pepper flakes and salt to a sauce pan. Bring to a boil and stir in the couscous quickly, then take set heat to simmer and put the lid on. Let sit for 6-7 minutes, then mix in the herbs, lemon juice, zest, and a few slugs of olive oil. Let cool, add feta, mix, then serve.