Reviewed: Jan. 26, 2008

Great salad! I made it a little different. I ommitted the corn and added a can of lima beans, 1/2 cup chopped black olives, a red onion instead of green, and parsley and a dash of mint instead of fresh cilantro (didn't have any). It came out great. I think this is a great base couscous salad and would go well with almost anything you wanted to add in.

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perrymom

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Reviewed: Jan. 23, 2008

I made this to go with enchiladas last week; absolutely loved the flavor from the cilantro, but it seemed a little dry overall to me. I will definitely try it again, and maybe double the dressing and add some extra seasonings to give it a little more flavor in addition to the cilantro. I added some tomatoes to give it a little moisture, and I think salsa would add a lot too. Great base recipe!

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laura p

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 18, 2008

I loved this salad! It was the perfect blend of flavors and fit perfectly into my new weight loss program. I had it for lunch all week. This is going into my rotation. Thank you!

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kimmimill

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Reviewed: Jan. 18, 2008

would have been better with less green onions, but other than that - it was pretty good

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pondersosa

Cooking Level: Expert

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Reviewed: Jan. 14, 2008

Low fat and flavorful.. does it get any better than that?

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POPPYGIRLLL

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Jan. 12, 2008

Top Notch! 8 servings if served as a main course, but much more if served as a side. Excellant as a take along. Flavours even better the next day.

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DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Jan. 10, 2008

Awesome, easy, filling, and healthy. I used white wine vinegar, lemon, and dill as substitutes for the red wine vinegar, lime, and cilantro. I think this took away from the Southwestern sort of taste of the recipe, but it was still great. It seems like a recipe you can play with a lot without messing it up.

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shannamelissa

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

make ahead of time and let it get cold

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DULCIE

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Reviewed: Dec. 22, 2007

Delicious with a refreshing taste! I served it at a small picnic and got the thumbs up from my guests. It didn't keep as well as I expected, though...the black beans gave it an odor after a day of storing the leftovers.

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Cybil

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Reviewed: Dec. 22, 2007

A friend brought this salad to a picnic this summer, and it has been a favorite of mine ever since. The colors are so nice, and the flavors blend so well together. I have added chicken and served as dinner to my family; it's great!

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LisaR

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Reviewed: Dec. 20, 2007

soooooooooo good! i made a lil extra dressing and topped with sour cream. I will make this over and over!

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Kay

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Reviewed: Dec. 20, 2007

This was easy and tasty!

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anitahfl

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Reviewed: Dec. 18, 2007

DELICIOUS! I used green bell pepper instead of red. I served it slightly chilled. The flavors blend together beautifully. Will defninitely be making again and again. Thank you for sharing.

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JayViolet

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

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Reviewed: Dec. 16, 2007

Very light and fluffy dish. I thought it was great, but some other guests weren't so much into it.

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 13, 2007

Awesome recipe. The lime gives it a great kick. An all around unique and flavorful dish. Thanks

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zascha

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

absolutely delicious

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kzjrny

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Reviewed: Dec. 5, 2007

THIS IS SOOOOOOO YUMMY!!!!!!!!!!!! Very easy to make!

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Melissa

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 18, 2007

Nice! This was really good and easy. I did like others suggested and doubled the dressing. I left out the green onions (because I didn't have any and I'm not a big fan of them) and substituted edamame for the corn. I also replaced one can of the black beans with kidney beans. I thought it had a nice flavor, subtle but satisfying....It would be great as a summer side dish to serve at a BBQ.

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THEVEGGIEONE

Cooking Level: Intermediate

Home Town: Glendale Heights, Illinois, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 12, 2007

I CRAVE this recipe. My preference is 1 1/2 times the sauce. Served with grilled chicken with homemade salsa and sour cream. Fantastic!!

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Tammy B

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Nov. 11, 2007

Very good recipe! I followed it to a tee, took it to a party, and everyone raved over it. No one believed I actually made it myself....thought I'd picked it up from a restaurant! Thank you for the great recipe!

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