Cilantro and Pepita Couscous Salad
4 comments
By Cristin Walsh
Appears in Cook's Country August/September 2013
Sure, packaged couscous is convenient, but it comes out mushy, and the packaged spices are second-rate. With a clever technique and a few mix-ins, our couscous is consistently fluffy and flavorful.
WHY THIS RECIPE WORKS
Back-of-the-box instructions for couscous yield mushy, clumpy granules, and forget about that spice packet. Toasting the uncooked couscous in some butter and garlic not only sets the starch in the pasta, keeping the granules separate and pr...
