Quick-to-cook couscous cakes make this meatless main-course salad satisfying.
Phyllo Chips with Vanilla Ice Cream & Strawberry Mash Dip makes the perfect dessert.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very good. Light yet filling. Agree with other reviewers in regard to two issues. 1.) the dressing was a bit too tart for my liking. When making this the next time I reduced the amount of lemon juice. 2) the couscous cakes did seem "flat" when made according to the recipe. I have made these several times now and I now add a generous tablespoon of za'atar to the cake mixture before forming into shape and cooking.
An original idea for a salad that tasted very good. I did alter the seasoning of the cakes a tad, though, because I thought they tasted a little flat -I added a drizzle of honey, a drizzle of rice vinegar and a little olive oil, and I thought it helped round up the flavor. And the dressing was too sour for my liking so again, I added a little honey and a sprinkling of coriander. We did enjoy the results, and I thought the couscous cakes were very fun to make!
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?