Easter Dinner ideas from Chef Kim

Chef Kim came on Lowcountry Live to show us how to keep Easter or Spring meals fresh, light, seasonal and different.

Couscous goes well with lamb and the cucumbers go well with ham and the lamb.

Couscous with Mint & Peas {}{}{} Yield=4-6 servings


1 1/2 cup Couscous & Low Sodium Broth according to package directions

2 tablespoons unsalted butter 1/2 onion, chopped fine2 garlic cloves, minced1 cup frozen peas, thawed

1 ounce Mint Leaves - chopped

Salt and pepper to taste

In a pot, saut onion & garlic in the butter until translucent. Add broth and couscous and cook according to package directions. When done, add the peas and chopped mint. Fluff and mix to incorporate the additions.

Cucumber Salad1 Cucumber peeled & seeded thinly sliced1 Tbl White Wine Vinegar4 oz. Sour Cream Low Fat2 tsp. Oil (Canola, grape seed or vegetable)1 tsp. Sugar1 Tbl Dill choppedSalt & Pepper to taste*Lemon, cayenne and red pepper flakes add another punch of flavor to the saladSlice the cucumbers and set aside. In bowl mix the remaining ingredients. Add cucumbers and toss. Adjust seasoning, chill & serve with your favorite lettuce or spinach.


close video ad
Unmutetoggle ad audio on off