Perfumed with fresh basil and parsley, this jeweled couscous has drops of sweetness from the prunes, apricots and caramelized onions. The toasted pine nuts and chick peas also give it a nice earthy flavor. I serve it cold or room temperature as a side salad, and it’s even better the next day. Enjoy!
<br />
<br />Note: I recently learned I had to go gluten-free and assumed that couscous wouldn’t be allowed in my new diet. After a little research, I found out I was wrong! This couscous is made from brown rice and is the perfect wheat-free alternative, but you can also substitute with regular couscous.
<br />

Share: