Reviewed: Apr. 27, 2012

Easy and delicious! Instead of portobello I used regular white capped mushrooms. Served the dish with over roasted asparagus for a healthy vegetarian meal!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 12, 2012

It was good, but I think next time I am going to cut back a bit on the tomato and cilantro, but that's just to my tastes. Otherwise, I think it's a nice recipe that's fairly easy to prepare.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 7, 2012

What a yummy recipe! I've read the reviews before making it and used some suggestions. I used veggie stock for couscous, only 1/2 cup sun-dried tomatoes. I only had dried basil and parsley, so that's what I used. It was so delicious, my kids cleaned the plate!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

choinskm

Reviewed: Jul. 26, 2011

Unfortunately we thought this was just okay. I won't be making it again. I followed the recipe all the way, minus using the tomato water for the couscous. To substitute I added thick tomato puree and a little bit of chicken broth to get the flavor back in there. The tomatoes were very overpowering - I would recommend putting them in a food processor to get them into smaller pieces.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Lund, Skane, Sweden

Reviewed: Jul. 9, 2011

Not only is this a tasteful dish, but also colorful and so simple to make. It's really fool-proof. I was in a hurry making this, so didn't want to breakout the the measuring cups and spoons, but even with just estimating everything, it came out great. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bandita

Reviewed: Jun. 30, 2011

I picked out my mushrooms and had that for dinner only. Not trying this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Melisagal

Cooking Level: Expert

Home Town: Mount Vernon, Washington, USA

Living In: Salem, Oregon, USA

Reviewed: Jun. 26, 2011

A friend brought this to one of our barbecues a few years ago, I enjoyed it and fully intended to make it myself. But then it got forgotten about, until the other day when I was looking for something different to do with couscous. I only had sundried tomatoes in oil, because of that I used vegetable stock to soak the couscous in. I had fresh basil but not cilantro so I used dried. My daughter pronounced this stunning and couldn't stay away from the serving dish. Thankyou so much Ruth.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Jun. 21, 2011

i often turn to this recipe when i want to make couscous

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kelly

Cooking Level: Intermediate

Reviewed: Jan. 4, 2011

This was totally delicious! I did omit the Cilantro because i've never had it & have been told some like it & others don't. i didn't want to ruin it if I didn't! i followed everything else except i also zested the half of lemon. Even my picky kids loved it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

capewell4

Cooking Level: Expert

Reviewed: Aug. 22, 2010

Healthy, fresh recipe that even meat-lovers will enjoy. Next time I will ease up on the lemon juice, add a bit more salt, and exchange more mushrooms for sun dried tomatoes.

Was this review helpful? [ YES ]
1 user found this review helpful