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  1. Kati

    oh my gosh, your pb collection looks awesome! You’re gonna have fun with that one 🙂

  2. Kati

    that’s hilarious about the swiffer!! especially because when I told my husband i was going to make these but didn’t have a rolling pin, he goes, you could just use the broom handle. ha ha

  3. Gunnar

    I took the suggestion and used quinoa instead. I might try it again with peanut butter because I don’t always have tahini on hand.

  4. Amber Shea

    Peanut butter would definitely be worth trying. It would give it a different flavor profile, more Asian-inspired than Middle Eastern – I’d use a couple Tbsp of soy sauce in place of the water + salt. I bet it’d be great. You can’t really go wrong with PB.

  5. Rachel

    Mmmm….so I did not have any couscous, but wanted to try out this recipe, especially since I was looking for something that would cook quickly. I used vermicelli instead of couscous. It’s pretty good! It tastes like it’s missing a little something, so I added a little more salt…could probably add a little more, too. The only downfall, was that I was not including mincing my garlic in the preparation, so it took me a little longer than I had hoped. But a pretty good outcome!!

  6. amy Rosen

    only thing I would add to this is something green like chopped fresh parsely.

  7. Brooke

    I added chopped baby spinach, parsley, a red bell pepper and cut a cucumber in half then sliced thinly. I also doubled the salt. This was my first time having couscous and I really like how it turned out. My husband wanted it to be saltier so he added more lemon and salt afterwards. I definitely will make this again! Thanks for a great base recipe!

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