Israeli Couscous and Tomato Salad

I dislike people who change a recipe and then rate it. So I apologize for doing that. Following MoonbeanJo suggestion - I made a vinaigrette - 1 tbs red wine vinegar/3 tbs olive oil/1 crushed garlic clove. I mixed this into the slightly warm couscous. I didn't have almonds - so I toasted some salted pistachio halves in a little bit of olive oil. I served with some prosecco. I rate this 4 forks for a hot weather salad that was served slightly warm!

• mitmoi

• Raleigh, NC

• 7/29/2016

Added a red wine, garlic and olive oil vinaigrette, and it was delicious! Big hit at our dinner party. Without the vinaigrette I think it would have been good but a little plain and dry. But I may have used a higher ratio of couscous to other ingredients. Tomatoes seem unnecessary.

• moonbeanjo

• San Francisco, CA

• 8/29/2015

Not my favourite couscous salad, it was pretty flavourless and had a strange texture. It might taste better with less couscous and a tasty dressing.

• bm30bm

• 5/16/2015

I would actually give this a 2.5 but I'll round up. Too many other good pasta salads to keep this in the rotation without some substitutions. Even with the grilled tomatoes fresh from my garden, it didn't have much flavor. I added a little lemon juice and that helped.

• samsublime

• Pittsburgh, PA

• 7/20/2014