Made with Tri-Color couscous which are huge in comparison to regular couscous, but I love the extra color and the texture. Also used twice as much couscous and water/broth combination, adding approx the recipe's chopped veggies, herbs & vinegar quantities. Used mixed peppers and cilantro instead of basil (not growing well yet). Also didn't bake as other reviewers suggested. Sauteed 1st, then added & brought water to a boil, added couscous, returned to simmer, covered and let set about 10 minutes until all water was absorbed. Added tomatoes, cilantro and vinegar. Ate some hot. No will power, then fridge until dinner at the pool. Delicious. Can be used as a basic recipe with just about any veggies dependent on water %. I think I'd like to experiment a bit with edamame or baby peas along w/ the tomatoes and maybe a bit of soy instead of balsalmic. I'm thinking it might feel like I'm eating caviar with the big tri-colore couscous.
Date Posted: Jun. 16, 2013
Photography Notes: Made with Tri-Colore couscous. Changed basil to cilantro and used yellow and red bell peppers.
Cooking Level: Intermediate