Lots of flavor and also a very forgiving dish! Last time I made this I didn't measure anything except the vinegar and olive oil. I also used a box of couscous that already had garlic season in it and prepared according to the directions on the box.
I came up with this recipe when planning a small Thanksgiving dinner for me and my sister. This incorporates familiar Thanksgiving favorites without requiring you roast a whole bird or fix a lot of stuffing. We had to come up with something that could accommodate our limited kitchen resources while providing something special for Thanksgiving.
Feel free to change up the spices, adding more or less to suit your taste. Prep and cook time is approximate.
This recipe was given to me by some dear friends. I'm not sure where they got it from but the story behind the dish as described to me: In Italy, women of the night would prepare this dish for their customers late in the evening. It could be made quickly from things that would be on hand in a normal Italian kitchen. The women could keep their operation going easily.
I got this recipe out of one of my cookbooks; I don't remember which one however. This is really good and easy to make, especially in the summer. I actually have had one of these set in my freezer (wrapped up really good) for a couple weeks.