I scaled this to 2 servings to go with chicken kabobs. These are VERY generous servings. I made the dressing cutting back the lemon per previous reviews, added approx twice the green onion into the dressing so the lemon and salt could mellow them a little and using minimum salt. Made the couscous adding the rest of the lemon juice to the cooking water and since I had no fresh herbs I added dry to the cooking water. As soon as the couscous was cooked I poured on the dressing and stirred it in well, set aside to cool. Used an English cucumber, diced about 1/2" dice. When the couscous was cool, I added the cucumber and returned to the refrigerator for about 2-3 hours. I did need to add salt & pepper on the plate but by not adding the full amount in the dressing hoped to not end up with a watery salad and so far it's worked. Now I plan to add tomato and black olives and a bit of balsamic dressing to serve with sirloin kabobs or steak. All in all a very good recipe with endless possibilities. Very refreshing. Thanks for the post.

Reviewed On: Jul. 4, 2006

Scaled to 2 servings and used on chicken cubes. Added thyme and basil and ended up marinating overnight. Cooked on my Forman grill. It was so delicious, tender and juicy and nice grilled crusty edges. Next time might cut back slightly on the soy for chicken(just for color), not sure. I have used beer marinades before and love them but this is just such a nice basic recipe that you can then add your own touches to suit the meal that you are cooking. I served the chicken with the couscous & cucumber salad from this site. Beautiful summer meal.

Reviewed On: Jul. 4, 2006

This was delicious. I par-boiled the potatoes(cubed-my preference) Mixed the sauce ingredients and melted them together. When the potatoes were just barely tender I drained and dried them well and then covered with the sauce. Then set them aside while my meat marinated. Reheated them over very low heat to fully cook the potatoes and cook the sauce. They were so-o-o good and full of wonderful tangy flavor. Thanks for a great recipe.

Reviewed On: Jun. 2, 2006