Breaking News Bar
posted: 2/20/2013 6:10 AM

On the Fridge: Quick-cooking couscous makes crunchy cakes

hello
Success - Article sent! close
  • Adding warm components, like Feta-Scallion Couscous Cakes, amplifies winter salads.

      Adding warm components, like Feta-Scallion Couscous Cakes, amplifies winter salads.
    Deb Lindsey for The Washington Post

 

The Washington Post

Adding warm components amplifies winter salads. In this light main course, with little effort, quick-cooking couscous is turned into crunchy disks that top a simple preparation of greens.

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

If you don't have whole-wheat couscous, take an extra 5 minutes and toast regular couscous in a small (dry) saucepan over medium heat until it is lightly browned and fragrant before you add the water. The step adds flavor. The recipe doubles easily.

Serve along with a seasonal soup.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.