Reviewed: Oct. 1, 2009

A very yummy recipe! And fairly flexible, too. I added bell peppers and used balsamic vinegar. I doubled both the oil and the vinegar... everything turned out great! Make sure to use the full two tomatoes -- they taste amazing in this salad. Thanks for the recipe!!

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LRN

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Reviewed: Sep. 18, 2009

I made this exactly as called for and it was dry and bland. No one is my house liked it.

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Celeste

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Reviewed: Sep. 4, 2009

Pretty good, I used quinoa instead of couscous because I realized as I began that I had no couscous. I did think it was bland, so I added more vinegar. I used balsamic, which turned it a nasty color but tasted nice. I'll make this again.

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Robyn Cotter

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Reviewed: Aug. 5, 2009

I tried this exactly as the recipes says, but I found it very bland. I ended up adding some beef stock (didn't have chicken) out of desperation but that didn't do much. Next time I'll try stock in the beginning.

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Kisha

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

Nice and simple. I omitted the olive oil, and added more spices: coriander, Italian mix, and cumin. I added a slight amount of salt and pepper. I served it on a bed of baby Romain. (Next time I will add another Roma tomato).

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cynthusia

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Reviewed: Jul. 30, 2009

This is a tasty, simple, and quick dish to make. Use it either as a side or a main course. It is open to variation, but I liked the light flavor. I used half a packet of dry onion soup to make the couscous. I also added half a green pepper. I completely left out the oil and vinegar - who needs it?! Save the calories and have dessert.

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MPEPLIN

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Reviewed: Apr. 22, 2009

Nice and fresh. You could had a hole host of vegetables.

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gretchen

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Reviewed: Mar. 27, 2009

Wonderful recipe, I did alter it to what I had in my pantry. I used fresh baby spinach, petite diced tomatoes, fresh pesto (I made it the night before), and balsamic vinegar. I must say it taste delish! This is the first time I make couscous and I will definately try it again! Enjoy!

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AngelRN

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Reviewed: Feb. 28, 2009

Original recipe looked bland. I kicked up to a Cajun level by adding - after sauteeing - half a bell pepper chopped fine, one whole onion chopped fine with Creole seasoning 1/2 teaspoon.

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98RUTHGUMBO

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

This was good, but it didn't exactly blow me away... I doubled the recipe, but made some changes. I used low sodium fat free chicken broth and I'm really picky about uncooked veggies being in cooked things- so I only added the garbonzos. I used sun dried tomatoes in oil with balsamic vinegar for the dressing. I sprinkled dried onion and garlic powder over it all. I will say that the amounts listed for the oil and vinegar are definitely not enough, simply due to the fact that couscous is a very absorbent grain! I'm not sure how much I actually used, but it was much more than called for. It turned out good and is definitely a great base recipe for experimenting! Thanks!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 25, 2008

I loved it, but my husband and son didn't care for it at all.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Aug. 27, 2008

I made this for a PTO luncheon at our school. I had mixed reviews about it though. I did alter it as sujested the extra oil was a must. I used the seasoned couscous and used chix. broth. I added basil, cilantro, parmesano and minced garlic. As for the vinegar I had white on hand but not quite anough so I topped my measurment off with cider vinegar,so I'm wondering if that was it. My family seemed to like the left overs. It was easy enough that I do plan to try it again with the basalmic w/maybe a bite of sugar to cut the taste. Thanks, it was great for a last minute dish.

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KisstheKooktracy

Cooking Level: Intermediate

Home Town: Madrid, New York, USA

Living In: Theresa, New York, USA

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Reviewed: Aug. 26, 2008

I really enjoyed this, and the only thing I did differently was adding much more EVOO than what the recipe called for!

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TILLIEMAC

Cooking Level: Expert

Living In: Malden, Massachusetts, USA

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Reviewed: Aug. 20, 2008

This was pretty tasty but I think it should be 1/4 cup of olive oil and 1/4 cup white vinegar instead of teaspoon. Otherwise it's way too dry and has no flavor to speak of. A little fresh mint might be nice in this also.

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LIN4869

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Reviewed: Aug. 12, 2008

This was a nice and simple recipe. I added a bit more olive oil and vinegar for more of a punch. I also added sliced red onions to bulk up the veggies. I will definitely make this again.

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Dawn H.

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Reviewed: Aug. 11, 2008

Easy, healthy and flavorful. I have a hard time getting my children to eat vegetables. My only mistake was I made this to be a vegetarian entree and the amount was more suited to a side dish.

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Helen Liggett

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Reviewed: Jun. 4, 2008

While the recipe was OK and probably a good picnic food, there just wasn't enough flavor for our liking. I made it 2 times, the first time with chicken broth, the second without. Definately use the chicken broth.

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jensmith

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Reviewed: May 15, 2008

Surprisingly good! This was my first time using couscous and this recipe fit my taste buds! I did change a few things - I used lemon juice instead of vinegar (as others suggested), diced canned tomatoes (with juice) and I added some tarragon to the dressing. Will definitely use this recipe again!

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happycows

Cooking Level: Intermediate

Home Town: Valley Springs, California, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: May 12, 2008

I made this at work and quadrupled the recipe for the large group I had. I cooked the couscous in veggie stock as others mentioned. I made the dressing using 3/4 cup each of olive oil, white vinegar, and lemon juice. I added some dried basil to it as well. It was awesome! I served it cold and the group loved it. I think it would have been very very dry had I only used the 1 teaspoon of olive oil and white vinegar called for in the quadrupled recipe.

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SUNDROPFAIRY

Cooking Level: Professional

Home Town: Morrison, Illinois, USA

Living In: Manhattan, Illinois, USA

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Reviewed: May 7, 2008

I found this recipe delicious but I did tweak quite a bit so I can't give the full five stars. Instead of water, I used vegetable broth and what a flavorful difference. I used balsamic vinegar instead of white, and garlic infused olive oil, and again, a great flavor boost. I also used a red onion. It tasted fabulous! I think this recipe lends itself to many different variations and tastes - it's very versatile.

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