Reviewed: Apr. 24, 2012

This recipe is super easy and it's a great dish to spice up any entree. The pine nuts gives it an interesting kick. All of the veggies work wonderfully together. I won't give it all 5 stars. I wish they had a 1/2 size, because I'd give it 4.5

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Ines Green

Reviewed: Mar. 25, 2012

This was awesome! Everyone in my family loved it!

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CookinMama

Reviewed: Jan. 24, 2012

This received rave reviews from guests! I doubled the recipe but found that I did not need to double the dressing - I only added about 3/4 of it. Also, it is easy to make ahead, just keep the dressing separate until serving. I put about a tsp of olive oil in the couscous mixture before refrigerating, to keep it from sticking. Then I added the dressing right before serving.

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yumymumy

Reviewed: Aug. 23, 2011

I really like the dressing used in this salad.

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RDwannabe

Cooking Level: Beginning

Reviewed: May 13, 2011

perfect as is. huge hit at my house. I will definitely be making this again.

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meolivier

Reviewed: Mar. 10, 2011

My husband is part Lebanese so I usually have all of these ingredients on hand. I only added fresh lemon juice right before serving. We don't typically eat couscous without it. This is a very refreshing recipe. Good for you too. Everyone loved it so I guess this one is a keeper.

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wolfpup

Reviewed: Jan. 24, 2011

Quick, easy and delicious! I added some baby spinach and used quinoa instead of couscous - kept everything else the same! I used 1 cup dry quinoa, simmered in 2 cups veggie broth for 15 min. I think it would be delicious with couscous or even orzo pasta! I also chopped the dried cherries up as they are pretty large. Update : day 2 - didnt care for the mustard taste and the cherries - I had to change my 5 star to 4 - its still good :) I will leave out the mustard next time - the flavor was much stronger after sitting over night.

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Justus&Dane's Mom

Cooking Level: Intermediate

Reviewed: Dec. 29, 2010

Very good! and easy to make.

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sunny

Reviewed: Oct. 9, 2010

This is my first review, but just had to say that this such a versatile recipe that you can use anything that you have on hand to add. The first time I made it as written, after that I have made it with all kinds of variations according to what I have available. No matter where I have taken it or who I have shared it with...everyone wants the recipe. You can't go wrong with it. It is even better a few days later.

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Reviewer:

Reen

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 22, 2010

Great and easy recipe. I added sm chopped red peppers and some fresh minced parsley. Both gave great appealing colors, yet didn't affect the taste. I would definitely make this again.

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