Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
I’m in shock at how good this is! Highly recommend!
This salad is outstanding. I’ve brought it ti multiple parties and always get compliments and asked for the recipe.
Great recipe! So yummy, my husband and I loved it. We used quinoa instead of couscous, and it worked great.
Made this saterday. Very delisious! I had couscous from chickpeas. I do not eat wheat!
I may never go back to boiling grains without a spice blend.
Layering seasonings makes such a difference!
I like many of your recipes, however I don’t find the nutritional information for the recipes.
I am.plant based but I have some restrictions and need to be aware o f the how much sodium, potassium and protein in the foods that I consume.
I would recommend either consulting your doctor or use an app like MyFitnessPal which details all you need once you type in the ingredients you are using – maybe that would help?
Can quinoa be substituted for the couscous for a gluten free recipe?
For sure! You might have to change the cooking procedure / time a bit though.