With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
In an effort to eat healthier, I'm trying to serve more vegetables," relates Kathy Armstrong of Post Falls, Idaho. "So I substituted green beans for the pasta in one of my favorite Greek dishes. It's even better than the original.
My grandmother used to serve this side dish along with roast leg of lamb. With its fresh mint taste, it also makes a nice salad served chilled. It's simple but delicious.
-Kristen Dunphy of Haverhill, Massachusetts
“This pasta dish is simple to prepare and never fails to please,” reports Andrea Jones of McKinney, Texas. “I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad.”
Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.
This savory side dish sent in by Billie Moss of El Sobrante, California has a light lemon flavor. Baked with feta and spinach, it's a lovely accompaniment to most main courses...and pairs perfectly with fish.
This yummy recipe from Lillian Justis of Belleplain, New Jersey will be a welcome treat at dinnertime. The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice.