Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 1

Showing 1-1 of 1

Sort by:

Newest
  • on April 22, 2013

    Flag

    What a tasty and slightly different way to use your spring veggies.

    I left out the red peppers, because I am not a bell pepper fan. I had some fresh peas that I had steamed and threw them in instead.

    And in full disclosure, I accidentally left out the olives. Bought them special for the dish and found them in the fridge later. Not sure the dish needs them now that I've had it without.

    I wondered about the lemon vinaigrette, but it's fabulous. Makes sense since I love hollandaise on asparagus and it's lemon-based.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.