Reviewed: May 5, 2012

Has become a firm favourite with all of the family. As a side dish or as a bed for fish or chicken. I have added other things like sundried tomatoes, olives & capsicum. What ever you like really. The pine nuts make it though. I did reduce the amount of water to 1 1/2 cups as I found it to wet otherwise.

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Reviewer:

Andrea

Living In: Hastings, Gisborne-Hawke's Bay, New Zealand

Reviewed: Jan. 22, 2012

Very good. I'm always looking for new couscous recipes and we really enjoyed this one. I subbed Balsamic vinegar for the red wine b/c I didn't have any. Also decreased the OO to 1/4 cup and used whole wheat couscous to make this a bit healthier and subbed toasted almonds for the pine nuts (they are so expensive). Great recipe, thanks:)

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Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 6, 2011

EXCELLENT! Made as is, except for omitting the cucumbers (had none on hand) and only had dried parsley, so I used some of that. After mixing the dressing (which I just shook everything up in a mason jar) it tasted really salty and I was scared, but once everything was together it was fine. Great flavor! Will definately be making this again~YUM! Thanks for sharing. :)

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Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 6, 2011

Unreal. So tangy and amazing flavor. Will be a regular in our house!!!

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Reviewer:

Robin Rose

Cooking Level: Expert

Reviewed: Jan. 25, 2011

I have to be honest I was a little skeptical the first time I made this....now it's a hit everytime I make it.

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Reviewer:

mr. dasch

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Aug. 11, 2010

I swapped the pine nuts for fresh tomato and marinated the tomato and cucumber in the vinegar, oil and mustard mixture while the couscous cooled.

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Reviewer:

Lacy D

Reviewed: Jun. 28, 2010

Love this recipe - made a few modifications - use salt only to taste - not amount in recipe - used 3/4 c olive oil & 3-1/2 T red wine vinegar - was out of Dijon, so used regular mustard and 3/4 t sugar to cut the tang down. Also added 1 c carrots (matchstick size cut); 1 can garbanzo beans and cut back on feta cheese slightly. Excellent summer dish - added extra fresh herbs from garden - definitely a keeper recipe - thanks so much - next time, going to try cooking cous cous with one can chicken broth instead of water for more flavor. The cous cous called for in recipe is equivalent to one box.

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Reviewer:

3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

Reviewed: Jun. 8, 2010

this was easy and very tasty. I will be making this again and again!

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Reviewer:

yvonne

Reviewed: Jan. 5, 2010

I LOVED this, but my husband wasn't so crazy about the dressing. I really can't see why. We both generally don't like mustard, but this was a perfect use of it. I would make it again maybe for other people, but apparently not for home!

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Reviewer:

CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

Reviewed: Aug. 25, 2009

This salad had a nutty taste that overpowered everything else. I love feta and the other flavors in the dressing but I couldn't taste them at all. There are better couscous recipes out there and I wouldn't try this again.

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