Reviewed: Mar. 5, 2012

Awesome dish....did listen to the other comments and cut the pepper in half...love this dish can't say it enough

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Reviewer:

galmadeofsnow

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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Jan. 2, 2012

This was a very different meal for my husband and I. We had never tried couscous and this recipe made it taste amazing! It was packed with great flavor! I didn't change anything and I'm glad! It was perfect!

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3 users found this review helpful

Reviewer:

Jules

Cooking Level: Intermediate

Reviewed: Sep. 8, 2011

I made this recipe as is, except I removed the seeds out of the jalapenos so they wouldn't be too spicy for the kids. Everyone loved it, including my husband, my 10 year old, and my 18 month old! This is going to be a new family favorite of ours :) You could definitely add whatever vegetables you wanted. I'm going to try squash and portabello mushrooms next time.

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3 users found this review helpful

Reviewer:

ked328

Reviewed: Aug. 1, 2011

After reading some reviews I was cautious about adding too many jalapenos, I used one. I could barely taste it so I will use two the next time I make this and maybe more the following time till I get it the way I like it. It was very good! Like some reviewers suggested I added other vegetables...red and green bell peppers, celery and mushrooms. I have a feeling any veggie would be okay in it. It is a delicious wholesome meal.

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5 users found this review helpful

Reviewer:

2pops

Reviewed: Jul. 27, 2011

This was pretty good but it was way too spicy for me, I wish I had left out the peppers.

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4 users found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 22, 2011

Very flavorful. I made the prescribed 4 servings, and my boyfriend ate 3 of those servings! The one change that I made was that I boiled the carrots in water for about 5 minutes before adding them to the sauté pan. I really don't like having carrots in a cooked dish that are anything short of fully cooked. I also majorly cut down on the jalapeños - I added a few to the oil, cooked them, and then removed the jalapeños. The oil retained just enough of the heat to give the dish flavor without killing your sinuses. I'd definitely make this dish again!

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4 users found this review helpful

Reviewer:

sarathenerd

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: May 25, 2011

This was pretty good! I used almost a pound of cubed chicken tenderloins, left out the carrots and zucchini because I was in a hurry, also left out the most of the broth and cornstarch in the sauce since we don't like cornstarch-thickened sauce, and my husband and I polished it off in one night. For the peppers, I had a bag of pre-sliced jalepenos, seeds, membranes, and all, so I only used about three tablespoons, minced up in the food processor. I also added salt to taste. We like flavorful food, so I can see how it might seem bland with extra veggies and broth to water down the flavor. Next time I'll double the spices and add a lot of veggies. The fresh ginger was awesome, next time I'll add more. And maybe cilantro like someone else suggested. Thanks for a quick and delicious recipe!

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Reviewer:

dadasarah

Reviewed: Mar. 20, 2011

Delicious!

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3 users found this review helpful

Reviewer:

aaingalls

Reviewed: Mar. 8, 2011

Very good. Followed directions, save for using ground ginger instead of fresh. Flavor was there but not overpowered by curry or jalapenos; I actually would have preferred it a bit spicier. Next time -- and there will be a next time -- I won't take out as many of the jalapeno veins.

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7 users found this review helpful