Reviewed: Nov. 18, 2008

This was really good and really easy. Even better the next day.

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bee

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

Sooooo great and easy to make! I replace the cranberries w/ raisins, just my personal taste, skip the carrots and add diced granny smith apples. Great chilled, and it keeps well for leftovers for 3 days or so....

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PAIGE

Cooking Level: Intermediate

Home Town: Madison, New Jersey, USA

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Reviewed: Jul. 6, 2008

This was very good and very easy to make the only thing I would change is to cut the ground red pepper in half was a bit to spicy for me and I like spicy I think it just overpowered the other flavors. I use Penzey spices and maybe the ground red pepper is stronger then the McCormicks I will need to look into that

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PATLB

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 20, 2008

I halved this recipe...used a 5.6 oz box of instant couscous w/pinenuts:) Also cut down the olive oil in the dressing(used equal parts vin. and oil). I really enjoyed the salad....sweet, sour, and crunchy. I will make this again!!!!

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Apr. 3, 2008

Recipe was a bit bland, you could certainly taste the inferior quality of the McCormick spices. I tried it again with fresh peppers in a little bit of oil, and fresh cinnamon made this 4/5. Stay away from McCormick, and you'll be fine.

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lillianslegacy

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Reviewed: Apr. 2, 2008

I cut the fat considerable by using only 1.5 T of oil and adding the juice of 1 orange to keep it moist. It turned out well. I warm it before eating. Yummy!

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FemmeChef

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2007

tasty - but just too much of it - i'd definitely half the recipe next time

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jun. 12, 2007

I have had this recipe in my save file for close to a year now I finally tried and it's awesome!!!! I was afaid of it being too spicy so I halved the red pepper, other than that made it as is, it makes a great lunch, do try.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: May 2, 2007

Nice! I have to lower the oil and cinnamon quantity to suit our tastes, but overall a very fresh tasting recipe and a nice change from the same old side dishes.

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DANIELLE860

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Reviewed: Apr. 5, 2007

Quite good! The cinnamon was a little different for our palates, but it sure was tasty...a definite keeper for the vegetarian rotation

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librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Dec. 30, 2006

We added lemon juice to this and liked it very much. This would be very good as a main dish with marinated chicken added.

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Marie C.

Cooking Level: Expert

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Reviewed: Oct. 5, 2006

This was so good! I wouldn't change anything. The cilantro is a wonderful addition! My family loved it and I'm choosing this recipe to cater a group and serving it with turkey tenderloins seasoned with the ingredients in Simple Whole Roasted Chicken off this site-it has cinnamon, nutmeg, cloves, allspice, etc. A perfect compliment to this dish! I did not have the McCormick collection spices used in this recipe and was still wonderful.

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Aug. 12, 2006

This is an absolutely FANTASTIC salad. I'd never made anything with chickpeas or couscous before, but I found this recipe for a Mediterranean-themed potluck and it was a huge hit! I didn't have red pepper or cilantro, used only one shredded carrot, and substituted cider vinegar for the white wine vinegar and it was still delicious. The mix of flavors is amazing and the cinnamon really comes through. Very simple to put together, too. I will definitely be making this again and again.

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CPP173

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Reviewed: Aug. 2, 2006

Great recipe!! I chopped the carrots instead of grating, which {I think) improves both the appearance and texture.

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STRETCHG

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Reviewed: Aug. 1, 2006

Love this salad! I took the advice of another review and used raisins instead of dates (didn't have to chop them) and forgot to toast the pine nuts. With these little changes it saved some time. The combination of flavors is like a true comfort food!

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Moira

Cooking Level: Expert

Home Town: Modale, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 21, 2006

Terrific. Made this twice already and the family loved it! Will add to my regular repetoire.

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RedChowDawg

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Sevenoaks, Kent, England, U.K.

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Reviewed: Jul. 4, 2006

as written, a bit bland. Had to add more cinnamon and allspice. Used rice vinegar for its mild flavor, but it just did not blend very well w/the couscous. Added more lemon juice and grated lemon zest. This improved the flavor. Also added more scallion and the above helped. North African dishes usually use lemon juice for tartness. Pine nuts did add to the dish, but still needed 'something'. Served this at a july 4th picnic, and had both Moroccan and Tunisians at the table. I think the jury is still out on their opinion of the dish. I am glad I tried this recipe, but would probably not make again.

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