Good base recipe that invites you to play with it! As other reviewers suggested I used one cup of lentils and 2 1/2 cups of chicken stock. I also added one 14 oz. can of diced tomatoes with liquid and added fresh spinach during the last ten minutes of cooking. Beefed up on the cumin and added a pinch of cayenne. This was very good and made for great lunch leftovers the next day even without any rice or potato added.

Reviewed On: Sep. 17, 2011

I was somewhat skeptical of this recipe as it just didn't seem to have too many enticing ingredients. But I was looking for a healthy summer lunch recipe and happened to have all ingredients on hand so I gave it a try. It came out a big winner. Wonderful textures, very flavorful and satisfying. Will definitely be a summer staple at our house!

Reviewed On: Jun. 26, 2011

I am giving this four stars only because I added some spices not mentioned in the original recipe. This was my first time making couscous and I followed the directions exactly. Except that I grew a little concerned over the absence of any spices, so I added some I had at hand along with the chickpeas: 1/2 tbs ground cumin and 1/4 heaped tbs of each ground turmeric and ground coriander, along with a healthy dash of cayenne pepper. This came out fabulous and made for a healthy vegetarian lunch all by itself (I used vegetable broth instead of chicken).

Reviewed On: Oct. 3, 2010