This was my first time trying couscous, so I don’t have anything to compare this to, but I have made this multiple times.
The first time, I think I got the pith, so it turned out a little bitter. Ever since then, I’ve been more cognizant of the pith. I have found that I like mine more lemony, so I add I use the juice of one lemon and the zest of one lemon.
I found I prefer the flat lead parsley to the curly parsley.
I’m making it right now and forgot to get the parsley, so we’ll see how that turns out.
The cookbook suggests making it with the turkey burgers, which I did the first time around, but have never gotten back to making it again.
Vanessa’s reaction: This is a great lunch to make in advance.
Grandma’s reaction: She likes it so much that she is making a copy to make it on her own. She said she never ate couscous, and now she does!
A&E: They’ll eat it. Eleanor loves the tomatoes, Alexander avoids them. I don’t think they like the lemon as much as I do, so maybe I should follow the recipe’s zest quantities when they’ll be eating with me.