By Hilary Meyer, January 19, 2012 - 12:19pm
Tabouleh is a must and now that tomatoes and herbs are easily available it is so easy to put this salad together.
07/29/2013 - 1:29pm
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.
01/24/2013 - 1:03am
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.
04/13/2012 - 4:23pm
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.
01/31/2012 - 3:06pm
For a quick lunch, a can of tomatoes & zucchini heated then mixed with 1/2 cup couscous. Wait 5 minute and YUM!
01/20/2012 - 12:04pm
© 2014 Eating Well, Inc.
6221 Shelburne Road
Shelburne, VT 05482, USA
© Copyright 2014, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.