Reviewed: Oct. 15, 2009

My husband liked this, but I didn't. I think there was maybe too much vineger. It overpowered and I got tired of the flavor too quickly.

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Tami

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Reviewed: Sep. 14, 2009

This is a great side dish- and easy too! Here is what I did to make it really tasty....cook the couscous in chicken broth. Then I roasted both the asparagus and the cherry tomatoes (cut in half) with a drizzle of olive oil and a generous shake of salt and pepper. I also added some sliced green onion. Mixed the oil and vinegar in a small bowl, then dressed the couscous and vegetables with it. I then tossed it with some really good quality goat feta, although only 4 oz. We enjoyed this side with some grilled salmon! YUM!

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MaryBeth

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 8, 2009

This was the perfect light summer side dish for grilled chicken. I added some pine nuts and a little lemon juice. Next time I will roast or grill the asparagus.

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Tina M.

Cooking Level: Intermediate

Home Town: Huntersville, North Carolina, USA

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Reviewed: Sep. 7, 2009

This salad has a great balance of flavors - such a winner!

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violinnm

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 19, 2009

I GRILLED THE ASPARAGUS AFTER BASTING THEM WITH OLIVE OIL, SALT AND PEPPER. i ALSO USED LESS CHEESE, ABOUT 1/2 CUP AS MY DAUGHTER IS NOT A BIG FAN OF FETA CHEESE. FOLLOWED EVERYTHING ELSE AS WRITTEN AND IT WAS DELICIOUS!

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mammamoey

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Reviewed: Jul. 7, 2009

really good, I only used 4 0z feta cheese and it was really good!

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Chicagostyle

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Reviewed: Jul. 1, 2009

Great flavor, easy to make. We dramatically cut back on both the olive oil and the basalmic vinegar (season to taste) and used fat-free crumbled feta cheese and found it tasted just as good. Great served cold or hot. Large portions. Can substitute broccoli for asparagus depending on what's in season.

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cyn

Cooking Level: Intermediate

Living In: Oak Park, Illinois, USA

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Reviewed: May 9, 2009

Simply amazing taste. Instead of the feta cheese, I used a bag of Kraft Mediterranean Crumbles with provolone, feta & parmesan cheeses. Then served with shredded cold smoked salmon over the top. A complete meal. Tasted like a gourmet meal and it took about 20 minutes.

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Ann

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Reviewed: Apr. 28, 2009

I did not care for this at all. I was looking for something to have for lunches and this certainly is not it for me. I did roast the asparagus as suggested by several and that was a great idea. Other than that I made this exactly as written. It was way too dry - ....sorry maybe it's just my taste but I'm being honest. I picked at the veggies and will end up tossing this - breaks my heart to do that - I tried to send it home with my Dad but he wasn't having anything to do with that either.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Apr. 22, 2009

This recipe is fabulous. One of my absolute favorites. It's light and tasty. I've made it multiple times. You have to kinds like balsamic vinegar to get into it. Thanks so much for the recipe!!!

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Maeryn's mommy

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Reviewed: Apr. 13, 2009

Delicious! Used Trader Joe's Harvest Grains Blend and also added chopped kalamata olives. Otherwise didn't change a thing! :)

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 8, 2009

I will not make this again. It contains way too much couccous. The whole salad became one big tasteless blob.

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lighthouse4life

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Reviewed: Feb. 24, 2009

Super yummy and simple if you know how to prepare couscous. I was trying to tie some flavors together with the rest of the meal so I added about a fourth cup of chopped cilantro and a few sliced leeks.

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Kat

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Reviewed: Feb. 1, 2009

The second day I added chopped sausage and a little yogart. It made a whole new meal. I loved it both ways.

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abirleffi

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 17, 2009

A good base for a recipe. I had quite a few little tweaks and a person could have lots more, you just need to adjust to your tastes. I roasted the asparagus instead of steaming. I used parmesean/asiago instead of feta and I would have used a little less oil/vinegar in the end. I wasn't sure how much couscous to use...2 cups dry or 2 cups cooked. I went with the two cups cooked and this easily made four side servings, if not six. But again it was a little too much oil/vinegar for the amount of couscous. I like mine to be a little more dry.

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Libby

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Dec. 28, 2008

mmmmmm. really easy. loads of flavor. and I didn't even use the balsamic. next time I will.

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notlikeyourmom

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

Superb! Instead of grape tomatoes, I added peeled, seeded and chopped Roma tomatoes. I used nice, fat asparagus spears, peeled and cooked only until al dente. Also added fresh mushrooms which had been sauteed with minced shallots, then reduced with dark rum. Used chicken stock to make the couscous instead of water, which added a lot of flavor. Added a handful of chopped, fresh basil leaves and a sprinkle of Asiago along with the feta. Brought it to a potluck at my quilting bee today and it drew raves. Many stuffed pita bread with it and appreciated that it was a filling, yet healthy sandwich. The recipe is a good starting point for a few tweaks that make this over-the-moon delicious. Even though I made quite a few additions, A+ for a versatile, out-of-the-ordinary recipe that can be altered easily to suit your taste.

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 5, 2008

Yummy! I also added tomatoes. Great for a bbq

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BLUEUFOSHOW

Cooking Level: Beginning

Home Town: Garland, Texas, USA

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 30, 2008

This is a quick and easy dish, but after making it I found it was unedible. There was too much couscous and it made the whole dish taste bland. It is too bad because it looked really appetizing.

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kikikari

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Reviewed: Oct. 26, 2008

The list of ingredients was mouth watering but once I built this dish the flavor was just OK. I think the balsamic vinegar had something to do with it. I will play around with this one before I serve it to friends

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