This pasta salad is satisfying with grilled lamb chops, chicken, or shrimp. For a picnic, try serving it in halved bell peppers. You can use whole wheat couscous for added fiber. To quickly turn this into a vegetarian main dish, add a can of drained chickpeas and some crumbled feta cheese.
2 cups organic vegetable broth (such as Swanson Certified Organic)
I used a different dressing than listed as I had forgotten to get the ingredients for that dressing. Nonetheless, the recipe with another dressing was wonderful. I will certainly make it again. It is very healthy and filling.
I changed it up a bit and it was delicious. I omitted the recommended dressing and added 2/3 cup olive oil and the juice of 4 lemons instead along with a bunch of middle eastern spices as well as the chickpeas and feta cheese, i don't think it would be great as is though.
This isn't bad but it didn't blow me away. It is really easy to make once you have the vinaigrette, and it is a nice twist on couscous. I kind of thought I had used too much of the vinaigrette, next time I won't dump the entire 1/2 cup in all at once.
I just didn't think this had much flavor, and I had high hopes when I saw that I would get to use pomegranate molasses! Anything that makes me buy a crazy new ingredient I usually love. I just felt it was a bit bland, and I didn't taste any of the great flavors that the ingredients would make you think were there. I even added feta. There are other couscous salads that I think are better, and don't require buying a $5 random ingredient. I brought it to my book club and it got so-so reviews.
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