Recipe by sueb
"Combine couscous, rutabaga, and nutritional yeast, then pour on a dressing. You have an interesting combination of flavors! This makes a great vegetarian meal! This is a basic recipe. More herbs or extra vegetables may be added for color and flavor."
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rutabaga, peeled and cut into 1/4-inch chunks
1 1/2 cups
apple cider vinegar
1 1/2 teaspoons
dried dill weed
ground black pepper
salt to taste
Definitely a keeper--- love the yeast flavor in the dressing---and so nutritional. Thanks for such a unique and delicious recipe!
I hadn't ever used rutabaga and had never even heard of nutritional yeast, so I tried this. It was OK, but just didn't float my boat. I tried it warm and I also tried it cold after the flavors had melded. Just "OK".
I love this stuff!
This recipe is surprisingly tasty! The dressing is full of flavor. I added some fresh, chopped parsley for color as I agree with one of the other reviewers, without it, it just doesn't look that appetizing.
Very, very good! And, a great way to use that one last rutabaga from our CSA share. Substituted (sorry) ground pine nuts for the nutritional yeast because I didn't have any (heck, I never even heard of it!) which added a nice creamy element to the dressing. I also used tri-color couscous and added some shredded carrots for color because otherwise the dish is not very appealing. :)
What a fun way to use Rutabaga! I love the dressing, very very fresh tasting. I added some dried cranberries for color and a bit of a zing.
Interestingly enough, this was delicious. I needed something to use up the GIANT rutabaga I bought to make soup and coincidentally had just bought some nutritional yeast. This was a great find! I was very skeptical when I made it, but it's good! I think it's best cold for lunches. I took the suggestions others made and added raisins, some parsely and a few carrot shreds.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
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