Quick-to-cook couscous cakes make this meatless main-course salad satisfying.
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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!
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