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5 couscous cooking mistakes to avoid

By Hilary Meyer, January 19, 2012 - 12:19pm

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Hilary asks: What’s your favorite couscous recipe?

COMMENTS POSTEDsort icon

Tabouleh is a must and now that tomatoes and herbs are easily available it is so easy to put this salad together.

Anonymous

07/29/2013 - 12:29pm

Thank you for the 5 mistakes to avoid. I have cous cous a lot, and like adding mushrooms,and diced chicken or pork to the Garlic, olive oil flavored pasta.

Anonymous

01/24/2013 - 12:03am

first of all, couscous, the original way of cooking it is to steam it .You should mention that fact when you
talk of cooking couscous.

Anonymous

04/13/2012 - 3:23pm

1 1/2 cups medium couscous
1 1/2 cups boiled water
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 large red pepper, chopped
15 kalamata olives, pitted and chopped

Measure couscous into a large bowl. Add hot boiled water. Let stand 5 minutes.

Add all the other ingredients and toss. Can be eaten warm or cold. Keeps well in the fridge for up to 1 week.

Anonymous

01/31/2012 - 2:06pm

For a quick lunch, a can of tomatoes & zucchini heated then mixed with 1/2 cup couscous. Wait 5 minute and YUM!

Anonymous

01/20/2012 - 11:04am

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