A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions.
A splash of lemon and dash of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or eat it on its own as light lunch. —Leslie Palmer, Swampscott, Massachusetts
Jan Stone of Cincinnati, Ohio jazzes up her mashed potatoes with feta cheese and garlic. “I don’t peel the potatoes, because my family likes the texture better. But feel free to peel them if desired,” she suggests.
We love it when side dishes pop with color, like the red and green pepper accents you'll see in this light and fluffy couscous. It's a scrumptious and welcome switch from baked potatoes or rice. —Taste of Home Test Kitchen, Greendale, Wisconsin