Reviewed: Apr. 22, 2012

This dish is a great basic dish. The key is using the spices to taste as it is bland. As others suggested, I did add balsamic vinegar instead of white, and I added a little more because I liked the flavor. Just a note: If it is easier, just use a box a couscous and cook according to package directions. There are many flavors and you can find it in the rice aisle. Then just use a portion of it for this dish or increase the ingredients accordingly.

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Reviewer:

Kelly

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Reviewed: Mar. 1, 2012

Great Base recipe you can add/ adjust to what ever you have on hand, I will think feta would taste great with it

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Reviewer:

rosey

Reviewed: Jun. 27, 2011

This was bland. I think balsamic vinegar would add some needed flavor to this dish. However, I will not be wasting such good ingredients again.

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Reviewer:

RDwannabe

Cooking Level: Beginning

Reviewed: May 13, 2011

Really enjoyed this. It was plain and simple but made for a great weeknight meal for one.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jan. 24, 2011

This is a good base of couscous, eat it as is or add whatever you would like! I like to toss in fresh dill, crumbled feta, and a tablespoon of lemon juice to put a Mediterranean 'spin' on it...delicious!

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Reviewer:

lmarcks

Reviewed: Jan. 23, 2011

This had no flavor...kept adding more garlic/salt/pepper...won't make again.

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Reviewer:

Angie

Reviewed: Dec. 18, 2010

I enjoyed this alot! Quick and easy to make....and very light, refreshing taste. Will definitely make again.

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Reviewer:

TerryDobson

Reviewed: Aug. 20, 2010

this was ok, I think I liked it more than the rest of my family. Not sure if I'll make it again or not

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Reviewer:

nhaskins822

Reviewed: Aug. 18, 2010

I thought this was a little dry and lacked flavor. I'm not sure if that was because I chilled it to serve as a cold salad with BBQ. The only change I made was to use Israeli couscous which is bigger & puffier . It's usually more most too. I also added some lemon juice at the table to add a little zip. I'm not sure what it needed-maybe more oil or even some salad dressing. I'd like to make it again to bring to a potluck but I'd definitely want it more moist. Tip: Make it in a sealable container before refrigerating. When you are ready to serve, tightly cover the top of the bowl and SHAKE, SHAKE, SHAKE to break up all the couscous. Let your kids do it!

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Reviewer:

RIELLA

Reviewed: Jun. 9, 2010

This is fantastic when served with something much more flavorful. I've made it twice: once as written and once with a few changes to add some flavor since I wanted it for lunch. To add some flavor the second time around I flavored the water I cooked the couscous in with 1 tsp. garlic powder, 1 1/2 tsp. salt, 1 tsp. black pepper, and 1 tsp. cayenne pepper. I also added some onions cooked up in olive oil. Those changes made this a couscous dish that could stand on its own for those days when you don't have anything else to serve it with.

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