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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Bonnie's Best

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

My husband liked this more than I did...the aspargus just didnt thrill me in a greek type recipe for some reason.

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Wildflower Hill

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Bloomfield, New York, USA

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Reviewed: Sep. 15, 2008

This turned out really good, but I did a few things differently after reading other reviews. I grilled the asparagus, which gave it a very nice flavor. I added some sliced green onions. I only used about 4 oz. of feta, which I'm glad I did because I think the full amount would be too much. Also, instead of adding the vinegar and oil, I just drizzled on a little balsamic vinaigrette dressing instead. This was a very yummy dish! I'd definitely make this again and again.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Aug. 22, 2008

This is so good!! From the little kids up through the adults, EVERYBODY had seconds! The only changes I made were roasting the asparagus in olive oil, s&p, and adding lemon when it came out of the oven, and I added a can of garbanzo beans. (I'm on a garbanzo bean kick!) Would absolutely recommend this recipe as a light meal or a wonderful side to......well, anything!

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Kim

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Jul. 18, 2008

this is really delicious. i halved the amount of the couscous but keep the remaining ingredients the same. however, i used about 3T of parmesan cheese instead of feta and it is great! i am serving this with pan seared red snapper from this site for dinner!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Jul. 9, 2008

quinua is a good substitute for couscous

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klyaeger

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Reviewed: Jul. 7, 2008

Great summer main dish recipe - I added fresh herbs - oregano, parsley and basil, along with shredded carrots and cucumber. Can feed 6 easily as a main dish. I used 2 T balsamic vinegar and 3 T olive oil and mixed together then added to the couscous. You could easily use red wine vinegar instead, but I like balsamic. Highly recommended, easy recipe - definitely will be made again!

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Jul. 3, 2008

Great recipe!! I tweaked it a little bit when I made it. I added celery, cucumber, and carrot to the tomato and aspragus. I only used 1 T. balsamic vinegar, and added 3 T. of greek dressing. I also served it cold, and everyone loved it. Thanks for a great recipe.

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dschwalm

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Reviewed: Jun. 25, 2008

this is a great recipe. I did make several changes though. I made the couscous and let it sit out to cool to room temp.. I blanched my asparagus and immediately plunged it in ice water. I cut up two stalk celery with leaves. i made carrot slivers with my potato peeler. i opened a can of whole tomatoes, put the juice in a ziploc in the freezer for another time and sliced up the tomatoes into cubes. I also cubed a whole cucumber. When the couscous was room temp, I cut the asparagus into small pieces and added it and all the other vegies, 1/4 cup fresh mozzarella, 1 T mayo, 2 t. italian dressing, 3 sprigs fresh thyme, and about 1/4 cup cucumber dill dip (sour cream based, made for chips and vegies)mixed it all together and everyone in this household RAVED about it! even the asparagus haters ate it all. Thank you for the base recipe for me to create from! linda

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ComfortFoodNash

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Reviewed: May 18, 2008

Made this for a potluck BBQ. It was a big hit with everyone. Made it the day before and let it sit in the fridge and get happy. Used the white balsamic as suggested so the colors stayed fresh looking. Did not have enough feta on hand so also added blue cheese as well. Next time will add basil and maybe some green onions. Thanks for a great couscous recipe.

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Magical Mom

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Raymond, Alberta, Canada

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Reviewed: Apr. 29, 2008

Great recipe-I used israeli couscous which is more pearl size. I also added 1/4 cup of fresh diced italian parsley and used garlic/lemon flavored feta which I found at my local supermarket. I also served this salad chilled as a side with grilled fish and broiled mango slices. This salad was very filling but was a fresh take an the same old side salad!

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cyrusduke

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 21, 2008

A delicious couscous dish. I cut the recipe in half and still had a ton of food. I added extra feta, because I love it, and basil, oregano, and parsley as someone previously suggested. I mixed up all the ingredients except for the couscous and asparagus and let it prep in the fridge until I was ready to cook.

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jeneanp

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

I enjoy making this salad with Red Wine Vinigar instead of balsamic. A nice dish for summer.

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Karen M

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Reviewed: Apr. 16, 2008

This is really good. I had to modify it a little because of what I had on hand, but I'm certain it would have been just as good either way. I substituted artichoke hearts for the asparagus because I didn't have any on hand and then I used flavored feta for the cheese. I might next time use white balsamic vinegar just to keep the natural color of couscous. Great recipe.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Mar. 18, 2008

This was very yummy-we used trader joes multigrain couscous (instead of regular). It has a combination of mini chickpeas, quinoa, large israeli couscous and orzo. The nutty flavors of the blend along with the cheese and asparagus worked very well with the sweet balsamic vinegar. We will certainly make this again.

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Chickpeaschick

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Reviewed: Feb. 23, 2008

My compliments to the chef!!! This is definitely going to be a great addition to our backyard BBQ's! I added chopped, fresh basil - and will probably add more next time. The next go 'round I will add more tomatoes and feta than called for.

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