This was pretty good. I used a jar of Paul Newman's sockarooni sauce and added a can of diced tomatoes with italian seasonings. I just realized I forgot to add the parmesan, but we still liked the flavor. Thanks for the recipe!
We normally have couscous with moroccan flavors, so this was something a bit different for us. I've learned recently that i don't like olives, so i left them out & added chili,lots of sliced mushrooms & next time i'll add green beans and/or broccoli. Used 1 & 1/2 cups of couscous to the same amount of boiling water.
This is really yummy, and simple to make!:) I just cooked up the couscous and combined the whole thing, and sprinkled a little bit of feta cheese rather than parmesean. I also added a pinch or two of crushed red pepper flakes, because I wanted a little to give it a little kick. I think the kalamata olives really make the dish--great flavor, and the feta paired nicely with them. I could see serving it over pasta or rice as well. Also, I thought next time I might try adding chicken or fish as a non-vegetarian option. Either way, it is awesome--a definite keeper! Thanks for sharing! :)
I am always looking for interesting looking recipes which work well for the WW Core program, so when I found this one I grabbed it for the RSC Hidden Gems contest. This was easy to assemble and the results were just wonderful. My pot used just one tablespoon of olive oil and Splenda for the sugar (added at the end of cooking) which seemed fine. Also added about 1 1/2 cups of frozen artichoke quarters as they suited the overall feel of the dish. The results were a wonderful Mediterranean stew punctuated with contrasting textures and flavors from the sweetness of the red peppers to the saltiness of the olives. Looking forward to making this again later in the spring when I will have fresh oregano and basil as that would make this great dish even better. Thanks Lorianne!