On the Fridge: Quick-cooking couscous makes crunchy cakes
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.
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.
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