The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 7, 2009
I used Middle eastern couscous and put dried porchini mushrooms in with the sundried tomatoes. I used 1/4 of an onion instead of green onions. I was also out of lemons so I used the juice from an orange. I was looking for something quick and I thought I didn't have enough to make anything but I was wrong. This is delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 30, 2009
Sooo good. Try it with isreali couscous! I liked it even better!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 22, 2009
Okay, I'm not sure what I did wrong but this didn't turn out so great. The flavors were just a bit intense. I left out the cilantro (I am not a fan) and added spinach which helped it out considerably. When it was done it had a nasty after-taste, I think too much basil (?). Then I added some feta, which helped some more but it still didn't impress me. If you make this I would add more mushrooms to ease the intensity of the flavors a bit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 18, 2009
Very good recipe! Here are some things I did: -I omitted the cilantro since my husband is not a fan. -I used the sun dried tomatoes packed in oil as recommended by another reviewer and used the oil to sautee the vegetables. -I used a can of low-sodium vegetable broth in place of some of the water for the cous-cous. -I added fresh spinach to the pan at the same time as the mushrooms cooking it until just wilted.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 18, 2008
We liked the flavor, but agreed it could use more tomatoes. I'm not sure my quantities were right - used 1 cup of dry couscous and a dozen grape tomatoes. Will make again with more tomatoes, but might leave out the cheese. It didn't add much, in my opinion.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 9, 2008
I used the sundried tomatoes packed in olive oil and herbs (more flavor) and skipped the soaking step. I added some feta cheese that I had on hand. Omitted the cilantro because I didn't have any and I didn't miss it. Very nice vegetarian dish and surprisingly filling.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 21, 2008
I thought this was pretty good. I left out the basil but I don't think it needed it. I also added added 1 Tablspoon of balsamic vinegar and 1 Tablespoon of honey. I think it helped cut the strong tomato taste a little. Next time I'll probably cut back a little on the tomatoes and add more mushrooms.
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Cooking Level: Intermediate

Living In: Asheboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 18, 2008
I made mine with vegitable stock, mushrooms, 4 green onions,celery, broccoli, plum tomatoes and added asparagus as a side yummmm great advice guys this recipe was awesome
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 29, 2008
I loved this recipe! I wasn't sure about the "1 bunch" of green onions, so I just used 4 whole green onions. Also, I used already-moistened (but not marinated) sun-dried tomatoes, so I cooked my couscous in vegetable stock. *yum yum* :-) (I don't know what the other review meant about not having enough liquid for the vegetables, but nothing extra was needed for me. Cook over medium heat.)
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Cooking Level: Professional

Home Town: Highland Village, Texas, USA
Living In: Burbank, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 29, 2008
I loved this recipe. Very fresh tasting with all the fresh ingredients but the flavors melded well without being overpowering. And I'm a sucker for any recipe that incorporates both of my favorite ingredients, sundried tomatoes and portobello mushrooms!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 26, 2008
Very very good. I save my 5 stars for the truly amazing, but this is a keeper nonetheless. We preferred to scoop the couscous on our plate and add the mushroom/tomato mixture on top. Added more mushrooms as we love them. YUM
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 7, 2007
Good--I'm giving it 4 stars because it was rather expensive to make.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 9, 2007
I don't like cilantro so I left it out, sauted some leftover corn with the mushrooms, garlic and onions and used some extra basil. The flavors were good, maybe a little strong on the tomato, but everything came together with the addition of a little nutritional yeast or parmesean on top.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 23, 2007
This was good but it didnt have enough flavor for us. It needed something tangy like feta to bring it all together.
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Cooking Level: Intermediate

Home Town: Titusville, Florida, USA
Living In: Cape Canaveral, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 27, 2007
i took this to my best friends bbq yesterday,those that tried it loved it! i used low cal spray instead of oil, i didn't have fresh basil or cilantro,i used dried. i also used button mushrooms. i will definately make again.thank you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 29, 2007
This recipe is excellent. Instead of the dehydrated sundried tomatoes, I used the ones sitting in olive oil at the antipasto section. They were way better. I still soaked them in the water, and the added oil added a ton of flavour, while keeping the tomatoes very soft. And the recipe says to use half a box of couscous, which can be confusing. I buy my couscous from the bulk food store (its WAY cheaper), so I used a ratio of 2 parts liquid to 1 part couscous, i.e. used 3/4 a cup of couscous with the 1 1/2 cups of water
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 14, 2007
This is a very quick, easy and delicious dish. I added chickpeas and used it as an entree served with a cucumber salad. YUM-O!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 28, 2007
This was pretty tasty and easy. I made a few alterations. I used button mushrooms instead of portobello because I didn't have any on hand, I added extra water to the pan while I was cooking the vegetables, and I threw in a few dashes of crushed red pepper instead of the cilantro. Very tasty and healthy!
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Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 12, 2007
Absolutely Delicious!!! I threw in the Portabellas when I started cooking the Sun-dried Tomatoes and things. I also added fresh mint to the top after it was all done cooking. Very Good Dish!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 3, 2007
This was good, but it's a bit heavy on the sun-dried tomato. Combined with the lemon juice, it gave the dish a very strong tangy taste. Next time, I'll cut the tomatoes to 1/2 cup and increase the mushrooms. I prepared it just a bit differently: I sauteed the mushrooms first to give them time to sweat, and then I added the rest of the veggies and garlic. Plus, I added the herbs when I mixed the veggies into the couscous, rather than cooking them.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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