Couscous Salad with Cherry Tomatoes and Bell Peppers
Although couscous is commonly mistaken for a grain, it is actually tiny pasta made from durum-wheat semolina. In North African countries such as Tunisia and Morocco, where it is a staple, it is traditionally made by hand and then steamed twice in a special two-tiered pot called a couscousiere. Elsewhere, precooked dried couscous, sometimes called instant couscous, is available either packaged or in bulk. It requires no cooking at all, just rehydrating in boiling water, before serving.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Couscous Salad with Cherry Tomatoes and Bell Peppers
Review 1 for Couscous Salad with Cherry Tomatoes and Bell Peppers
mantarae
,MI
January 12, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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Make sure to let it rest & the flavors will blend
January 12, 2013
We made this for New Years and found it to be so-so when we first made it, great after sitting for 12 hours and excellent after sitting 24 hours. We also found if you feel it is too bland, adding just a drizzle of lemon infused balsalmic really yummies it up. It does completely change the flavor, but pairs well with the flavors in the dish already.
Pros: Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Couscous Salad with Cherry Tomatoes and Bell Peppers
melanielovestocook
,Toronto
May 24, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Would You Recommend? Yes
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Nice, but not exciting
May 24, 2012
I had higher expectations from this salad, but found it to be a little bland.
Then again, I did not make it ahead and let it sit for hours, so perhaps if I had done so the flavours would have intensified.
Pros: Quick, Good Value, Easy, Healthy
Review 3 for Couscous Salad with Cherry Tomatoes and Bell Peppers
BetsyCooker
Santa Barbara, CA
May 1, 2010
Would You Recommend? Yes
-1point
1of 3found this review helpful.
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Good healthy sidedish
May 1, 2010
Like the seasonings, nice and fresh tasting, but I think it would be a tad more toothsome made with Isreali couscous. I would also probably use lightly sauteed bell pepper vs roasted bell pepper for crunch, but that's just a personal preference, it wouldn't materially alter the flavor. Good dish.