Unfortunately no one I know within sharing distance does.
Which, in the grand scheme of things, isn’t so terrible.
It just means I have to really, really, really be in the mood for couscous since it will take me several days of having it to get through eating the whole recipe.
When I put good food in my body, and by good food I mean food that’s good for you, I’m quickly reminded of how important that is. While Nathan’s cheese fries might be arguably good (and an infrequent weakness), it doesn’t quite fuel me in the same way that good-for-you food does. It’s why clean eating works.
Jersey tomatoes (and making the last of farmer’s market goodness).
Chick peas. I could totally eat a can of chick peas. By themselves. By myself.
With full-on flavor coming from so many (simple) ingredients, it’s no wonder this shapes up to be a tasty dish. This recipe is stupid simple. Like so simple that if you like couscous, you should make this and eat it. And I hope you like couscous. Perfect for a side dish to your dinner or a light lunch for the week, it takes just minutes (like under 10) to make.
Earlier in the year, I joined the MyPanera club. The brainchild of the Panera restaurant chain, it’s free to join and they scan your key tag every time you visit and you get rewarded with free menu items. And apparently free recipes too, because that’s where this Greek Couscous Salad recipe originated from. Courtesy of the folks at Panera and my e-mail inbox.