*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow this is FABULOUS! I've had this recipe sitting around for a while because I had difficulty finding savory (finally located it at Fresh Market). First time ever cooking pearl (Israeli) couscous which is totally different from regular couscous. Even my DH who's not a couscous lover liked this. I was a little concerned that 1/2 cup almonds was going to be too much but I was wrong. The flavors really develop after chilling so allow time for that. Please do yourself a favor and don't change anything the first time you make this because IMO this recipe is perfect the way it's written. This is going into my Favorites folder.
Fantastic! This is such an unexpected, intriguing, and delicious blend of flavors and textures. I doubled this recipe and served it to 4.5 people (grandmother's a light eater) alongside grilled swordfish steaks and zucchini/summer squash -- so good on a warm evening!
This is a great recipe! I accidently misread it and added in the celery onions while the couscous was cooking but it ended up great! The onions were sauteed with red peppers and the inside of a squash (left over veggies). Turned out great def recommend!
I served this as a side dish for Thanksgiving and it was a hit! Instead of bouillon granules I used a bit of chicken broth. I also served at room temperature. The spicy kick is a nice surprise and the as long as you dice your veggies well the texture is exciting. Enjoy!