Couscous tabbouleh w. cucumbers & tomatoes: 3 tablespoons olive oil, 1 garlic clove, minced, 3/4 cup Israeli couscous, 1 cup chicken or vegetable broth, juice of 1 lemon, salt & pepper, 1/2 cup flat leaf parsley, chopped, 1/2 cup mint, chopped, 1/4 cup chives, snipped, 1 pint grape tomatoes, quartered 1 seedless cucumber, peeled and chopped. refrigerate 20 minutes.
Camping Tip: Just lightly beat them ahead of time at home, then pack them in a recyclable water bottle using a kitchen funnel. A 16 oz water bottle will hold approximately 8-9 extra large eggs. If camping for several days, just pack in separate water bottles and label by day or dish. This eliminates any measuring on site.
Grilled Chicken with Cucumber Yogurt Sauce (C1)
Parmesan Lime Zucchini: Skillet dish calls for 3-4 Zucchini, Butter, 1 Lime, Salt, Pepper and Parm.
Texas Roadhouse Cinnamon Honey Butter: Homemade Happiness