Reviewed: Mar. 31, 2008

This was my very first couscous experience and now I am addicted! I followed the recipe exactly and it came out very good. The tomatoes and cucumbers make it a refreshing meal. I did double up on the olive oil only because I love the flavor of it.

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Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 25, 2008

Boring and bland. I love chickpeas and I love couscous, but this was not a great combination.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Nov. 10, 2007

Very yummy!

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Joy Higginbotham

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Oct. 6, 2007

I love the way the creamy chick peas and crunchy cucumbers came together with this simple salad. It was very fresh. It took no time to prepare. I used parmesan flavored couscous and left out the garlic powder.

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Rachel Scoggins

Cooking Level: Intermediate

Home Town: Bowman, Georgia, USA

Living In: Danielsville, Georgia, USA

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Reviewed: Sep. 17, 2007

I enjoyed this. It was a bit heavier then I would have liked, but it was nice for a change instead of just a plain chickpea salad. I will make this again.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 25, 2007

very good idea. also, very filling. i added some more seasoning though to give it more spunk! :)

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Qura

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Reviewed: Aug. 3, 2007

I cooked the couscous in chicken stock instead of water to give it more flavour. This was a delicious simple side dish :)

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P.B.

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Reviewed: Jul. 15, 2007

We like couscous, but it can be boring. This was easy and made a staple side dish more interesting.

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JACKLYNJILL

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: May 23, 2007

Quick, easy, and yummy! I chose this because a visiting family member is on a low-sodium diet and it was a big hit with all.

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Sheilawc

Cooking Level: Expert

Home Town: Yorktown, Virginia, USA

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Reviewed: May 22, 2007

Not a fan of couscous but really enjoyed this recipe. I used Balsamic vinegar like others suggested and added fresh cilantro.

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gabi66

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Sobral, Viseu, Portugal

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Reviewed: May 19, 2007

Oh my gosh. This stuff is yum. Of course the one time we don't have garbanzos in the house is when I decide to make this. So I substituted a can of peas, and it's amazing. I also added some pimientos, and used canned diced tomatoes instead of fresh. Next time I'll use garbanzos and fresh 'maters, but I'm definitely keeping the peas in there. Very delicious recipe. Thanks!

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Kelly Renee

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Pasadena, Maryland, USA

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Reviewed: Apr. 12, 2007

Nice simple recipe. Glad I read the other reviews which inspired me to make some changes of my own. Used lime, balsamic and fresh herbs and made double the amount of dressing. Also added celery, bell pepper and blanched asparagus. Best prepared the day before to enhance the flavours. Cheers!

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frenchie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 8, 2006

I've made a version of this for a few years but always felt it was missing something. I love this recipe and intend to replace my old and rather boring one with this. Thank you for sharing!

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oldcook

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Reviewed: Aug. 16, 2006

I changed a few things and next time I will also. I used spinach couscous and also added garlic and onion in the olive oil stated in the recipe. I also used a mix of salad vinegar and ff italian dressing. Next time, I won't use the chickpeas but add more tomato and cucumber. I'll also add more garlic and onion (i only used tiny amounts this time) and it is so much better cold! So good cold. Will also try it with original couscous rather than spinach to see if that adds/changes the flavors offered. Good base recipe to build on to your own liking.

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ERINTAI

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Reviewed: Apr. 30, 2006

This is a very simple and healthy recipe. The only problem I found was that it is a little bland, so I added red peppers and substituted balsamic vinegar for white. I love the mixture of beans, veggies and couscous though! an awesome combination of textures.

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Katie Goodfellow

Cooking Level: Beginning

Living In: Brampton, Ontario, Canada

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Reviewed: Mar. 14, 2006

I'm being a bit forgiving on the rating because I think this has potential and it made a quick and easy lunch. This was a tad boring and I used vegetable broth and tomato flavored balsamic vinegar, much more than the recipe called for and yet I still couldn't taste it. I used whole wheat cous cous, cherry tomatoes (around 1/2 cup or so, cut in half), but didn't have a cucumber. I think this would be better with more balsamic and olive oil, perhaps with some parmesan sprinkled on top.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Feb. 23, 2006

This was a pretty good recipe! Very simple to make and tasted excellent. I used the couscous flavored with pine nuts and it added a nice crunch. Overall, a creative spin on ordinary couscous.

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MitchnCT

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Reviewed: Dec. 31, 2005

Yhis recipe was simple and delicious. I took the advice of another reviwer and added garlic and herbs as well as a little lemon juice. I also used vegetable broth for some of the water when cooking the couscous. Overall this was easy and tasted great!

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KMJOHNSO

Cooking Level: Expert

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Reviewed: Oct. 8, 2005

This is one of my favorite side dishes. Can go with almost anything. very good. wont be disappointed

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anagai

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Reviewed: Jun. 27, 2005

I thought this was very good - simple, easy to make, healthy...I don't like cucumbers, so I skipped them. Next time I will add something green or yellow (peppers?), it needed that visually. We will definitely make it again.

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HAMANCHEEZ

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Chickpea and Couscous Delight

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