While cooking the cous cous, I came across some problems with the recipe. First off, some of the directions were a little hard to understand, so I had to read over the directions a couple of times before I started cooking. Also, the quantities for the salt were way too much than should have been in it. Poky gut feelin told me that the amount of salt that was put into the dish was not the right amount. I should have went with my gut feeling and put in the amount I thought it was. Other than that, the recipe went pretty well. The cous cous I used for the recipe was a little different than the cous cous we used at KCC, but it still tasted the same. When I was cooking the vegetables, I used a lower hear, is the vegetables would not be as crisp on the outside, and more overall cooked. Also, I noticed that the vegetables weren't as oily as when we cooked it at KCC. Because we were cooking at home, the dish came out a little different than as when we did it at KCC.
As for the dressing, I chose to do the vinaigrette. This also came out a little different than when we did it at KCC. I used regular, pre-diced garlic instead if cutting up fresh garlic. As for the granola, I used Hawaiian granola, which is pretty much granola with a little added seeds and nuts. One thing that was really weird about the dressing was the next day there was almost whip cream like foam sitting on the top of the dressing from shaking it up so much the day before. The dressing that I took home from KCC didn't do that. I think that its because I used a different ingredient than the actual recipe said to use.
All in all, the two dishes I chose to do went pretty smoothly. the cous cous, despite it being very salty at first, was pretty good when i finished it, because I put sugar in it to calm down the salty flavor. As for the dressing, everything went pretty well.
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