Israeli couscous with fresh corn, tomatoes, and feta from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 249) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • westminstr on July 23, 2013

    Made this recently as a side for simply cooked fish. We liked but didn't love it. I had to amp up all the flavorings considerably and I wished I had used two ears of corn. I also went with the rosemary option which I regretted. I would have liked basil much better, and even mint or parsley would have been nice. On the plus side, my toddler ate it and it made a very nice leftover for lunch. I actually think the flavors improved overnight and the Cous Cous was fine the next day. Despite this somewhat lackluster review, this was an easy and handy little side dish that I'm sure I'll be repeating with different tweaks and variations.

  • sfcarole on September 10, 2012

    Fabulous! I made it with quinoa since husband is going gluten free these days. One-third of the recipe is enough for two, in which I used 1/2 cup of quinoa before it was boiled for about 10 minutes.

  • amraub on July 22, 2012

    Quick, easy, and excellent. I used grape tomatoes instead of chopping up a whole tomato. This was a perfect light summer meal.

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