The simple fact is that couscous IS bland. I'd rather have plain pasta. However, if you play with it, anyone can make couscous tasty. I like to chop up a bit of shallot, and saute it a little in the olive oil- maybe a touch of minced garlic clove as well, and then toss in the couscous and coat that too. Then the water (plus definitely a chicken boullioun cube). A touch of salt- up to you. Couscous is an eastern staple, so add some easterny flavours when simmering. Add a pinch of cinnamon, or turmeric, or whatever. Like peas? Mix some in while simmering. I also like to add a bit of chopped green onion. Tease it any way you want, but do something with it- just hints of this or that, or it will be bland. And oh yeah- I did enjoy the recipie.

Reviewed On: Dec. 30, 2009

Really good, super easy. Texture was great from my point of view. As some have said, butter on top while serving hot definitely adds to it, though it's certainly moist enough not to need it. And if (IF!) there's any left over, it's almost as good the next day after nuking on med. for a few seconds, and then of course, a bit more butter on top.

Reviewed On: Oct. 31, 2009