Couscous with Garden Vegetables

What better way to celebrate the first harvest of the year than with a big delicious bowl of couscous loaded with veggies fresh from the garden.

Ingredients:

• 1 cup couscous
• 1/2 small orange bell pepper chopped
• 4 scallions sliced (avoid the dark green bits)
• 12 small cherry tomatoes halved
• 2 Tbsp Olive Oil
• 1 Tbsp lemon juice
• Lemon zest
• Salt & Pepper to taste

Directions:

1. Place couscous in a heat proof bowl. Pour 1 cup boiling water over couscous. Cover and let stand for 10 minutes. Fluff with fork.
2. Whisk oil and juice together with salt and pepper and dress couscous
3. Mix in cut veggies and sprinkle with lemon zest.

Grilled Rosemary Sausage Skewers

I'm going to buy a grill next week this is deffinatly going to be on the menu in one of the coming weeks, it is a perfect summery dish.

Ingredients:

• Assortment of bite-sized veggies (I usually use cherry tomatoes, chopped Bell Peppers  and Mushrooms)
• 3 Sprigs of fresh Rosemary
• 1 Cup of Olive Oil
• 1 Garlic Clove minced
• Juice from 1 Lemon
• 1 pound Italian Sausage cut into bite-sized pieces

Directions:

1. Alternate veggies and sausage on a skewer.
2. Remove Rosemary leaves from sprigs and chop finely. Combine with garlic, olive oil, and lemon juice.
3. Baste skewers with mixture.
4. Grill 5-7 minutes on each side.

This dish goes well with crusty bread and a fresh salad.