Reviewed: Oct. 1, 2008

This salad was delicious. I didn't have green onions so used a small onion and diced it very small and I doubled the dressing. Next time I am going to use green onions and increase the cilantro. I also think a drizle of maple syrup would be a nice additional flavor...but I have to try that. This will become a healthy, filling low fat staple in my home. Thanks!

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Sep. 27, 2008

This is great and super easy. I did as others suggested and doubled the dressing. I used lemon juice instead of lime. Also, I omitted the red bell pepper and the cilantro since we don't care for those. I also used canned white corn instead of frozen. I made it the night before and the flavors just get better the longer it sits in the fridge.

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Christy

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Social Circle, Georgia, USA

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Reviewed: Sep. 23, 2008

This recipe is really good. It is very fresh and healthy. It takes very little time to make.

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ACBUTLER

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Reviewed: Sep. 18, 2008

this was a great use for leftover couscous, and was super easy to put together. i had to go with a 3, though, because it didn't Wow me... it was tasty, but you can't really go wrong with any combination of these ingredients! i gave it a little more pep with some garlic, more lime juice and some chili powder. still- good base recipe- i may try some different additions in the future (roasted chiles?) to spice it up.

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Alena H.

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Reviewed: Sep. 17, 2008

Very tasty!!! I would have never thought to combine black beans and couscous.

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dina

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

My 11-year-old wanted to try couscous. We found this recipe and tried it and have eaten it every week or two for several months. It's great to have a healthy and inexpensive recipe that the whole family loves.

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Julanne

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 16, 2008

Great recipe!!! I used a green pepper and red onion, added a little extra EVOO and lime juice, one can of black beans, and a can of mixed white & yellow corn. I put chicken bouillion cubes in the water to cook the couscous for added flavor but then left out the salt. It's great warm or cold!

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ctharp

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Reviewed: Sep. 15, 2008

Excellent recipe...the dressing is particularly nice. And there is a freshness thanks to the cilantro and the red peppers!

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DEDELEW

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Reviewed: Sep. 15, 2008

used white beans and added tomatoes. The best couscous ever!!!

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PeachBerry

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Reviewed: Sep. 13, 2008

Perfect, just the way it is; I did not change a thing, and I cannot stop eating it! What a delicious way to get a healthy salad into the family!

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PORTIANAY

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Winchester, Kentucky, USA

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Reviewed: Sep. 12, 2008

I only used 1 can of beans, but otherwise I followed this to the letter and ohmigod, fell in love. It's light, it's flavorful, and it's healthy. Win/win all around!

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SHarris

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

Really great recipe and so easy to make! The only thing I changed was the seasoning. I used Garam Masala instead of just Cumin. I will use more seasoning next time as I found it just a little bland.

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cherrybones

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Reviewed: Sep. 11, 2008

I followed the recipe exactly but doubled the dressing with the exception of the oil. This had just an okay flavor for me. I did end up serving with feta cheese on top and drissling with some balsalmic vinegar and it was quite good after those additions.

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Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 7, 2008

This was good and would be a nice side dish for a mexican meal, I always have a hard time coming up with side dishes for mexican meals. I only used 1 can of black beans, used a green pepper instead of red, and didn't use the green onions and I doubled the dressing. Will make again.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

Good, basic recipe.

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netta7

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Reviewed: Sep. 3, 2008

Yummy! I didn't have black beans, but it still worked!

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Sep. 1, 2008

yummy easy recipe. A litte on the dry side would add more lemon or another veggie that add more liquid ie. cucumbers!

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ITDIGI

Cooking Level: Intermediate

Living In: Monterey, California, USA

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Reviewed: Sep. 1, 2008

I wasn't expecting much from this salad so was completely surprised when I tasted it and absolutely loved it. I thought the recipe was perfect as is, I'm not a huge fan of tons of dressing so I found the amount was perfect. I'm a vegetarian, so I used veggie stock instead of chicken. I always wondered how to make couscous really tastey and now I know! Will definitely be making this one again!

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PIPERDOG

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Aug. 25, 2008

Ok, so even though I made some changes, I'm giving this 5 stars because it's awesome! I nearly tripled the sauce, used 4 green onions, one can of black beans, one can of corn, and just water instead of broth (to make it vegetarian friendly) - could of used veggie broth but forgot to buy it. This was so easy to make, less than 10 minutes, is healthy and filling and goes great with just about anything. Plus it's just down right pretty! Took this to a party this weekend and it got rave reviews and recipe requests. This is my first foray into couscous and I don't regret it! Thanks for the awesome recipe!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 25, 2008

This is the second summer that I have made this salad. It is one of my favorite salads to make. The combination of couscous, black beans, and cilantro make this a wonderful recipe. I make it exactly as it says.

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