Couscous is a great alternative to pasta or rice. These little “pearls” of toasted semolina flour make great salads and make easy and quick main dishes when you are short on time. The wonderful thing about this is that you can add any veggie, fruit or nut into a couscous base and it becomes a colorful and flavor, filling meal. For this recipe, I based it on Thanksgiving leftovers. Turkey, Brussels sprouts, pomegranates and nuts make for a great post-Thanksgiving meal in a bowl. As always, I like to add a bit of spice to my dishes and I incorporated some roasted poblano peppers. Enjoy!
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