Cous Cous or Quinoa (can use either one)
Vegetable broth (optional – can use water instead)
1 lemon (for juice and zest)
1-2 tbs fresh dill
Veggies, I used:
1. Cook the cous cous or quinoa in veggie broth (or water) according to package directions.
2. If there are any veggies that need cooking (like edamame or peas), cook them according to package directions.
3. While cous cous/quinoa is cooking, chop all your cold veggies and mix them in a bowl with 1 tbs olive oil, 2 tbs lemon juice, 1 tsp (or more to taste) lemon zest, and 1-2 tbs dill.
4. Mix in any veggies that needed cooking. When the cous cous/quinoa is finished cooking, put it in a bowl and top it with the veggie mixture.