To continue this What I Ate series, I have a fun side for you.

This was a perfect summer meal. Marinated grilled chicken and couscous packed with veggies. I loved the flavor and was really jazzed about the couscous as a side. It might not look extra special but it was just right.

I cooked the couscous as I normally would but I roasted tomatoes while the couscous was cous-ing. I added the roasted tomatoes, and spinach I chopped up as if it were an herb. Worked like a charm to use a somewhat small amount of leftover spinach and “hide” it in a way. I added a touch of butter and Dijon. Perfect!

Ingredients:
Israeli couscous
10 grape tomatoes
1-2 cups spinach, cut chiffonade
1 tbs butter (or 2 if you’re being real)
1 tbs dijon mustard