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Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel — Cohocton, New York
This recipe is:
Healthy
Quick
Nutritional Facts 3/4 cup (calculated without pinenuts) equals 245 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 335 mg sodium, 41 g carbohydrate, 5 g fiber, 9 g protein.
Originally published as Confetti Couscous Salad in Healthy Cooking June/July 2010, p16
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Reviewed on Sep. 13, 2010 by jensnyder6
Recipe is great. Tastes wonderful warm or cold. I needed to add extra lime juice and olive oil to prevent drying out.
Reviewed on Sep. 07, 2010 by asabot
This recipe is good, but I think I prefer the Summer Garden Couscous Salad over it. I bet the two recipes could be combined for a really great salad!
Reviewed on Aug. 12, 2010 by astadts
This was a wonderful side! I loved the great textures and the cilantro added a fresh, cool flavor that made it hard to pass up.
Reviewed on Aug. 02, 2010 by Hickster
This is a good one. I'll definitely make it again.
Reviewed on Jul. 29, 2010 by jwieneke
I love this recipe!!!!
Reviewed on Jul. 23, 2010 by sukeedog
Very tasty. We tossed in some feta and had this as a vegetarian meal. Leftovers were great the next day.
Reviewed on Jul. 01, 2010 by corgipants
I made this with quinoa instead of couscous and it was terrific! I used fresh corn (boiled for a few minutes and then stripped from the cob). I thought there would not be enough dressing to go around but the whole dish was nicely flavored so it must not take very much!
Reviewed on Jun. 19, 2010 by eph467
We've had this twice so far, and everyone has enjoyed it. I like to combine everything but the couscous and let it marinate a bit in the dressing before adding the couscous. The aroma of this alone is heavenly!
Reviewed on Jun. 04, 2010 by Lynnette68
My husband & I liked this salad, but I would prefer more dressing and will probably double it the next time I make this.
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