Reviewed: Mar. 28, 2012

Perfect combination of sweet and savory. I doubled the cucumber and left out the carrots, didnt have any. Added 1/4 cup of sun dried tomatoes while the couscous was cooking. And try soaking the chopped cucumber in the dressing before adding to other ingredients. Yummy!!!

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Reviewer:

hmay

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: New Braunfels, Texas, USA

Reviewed: Oct. 31, 2011

Very good. Refreshing, sweet, crispy and tasty. I have never cooked or eaten couscous before. Used the Near East mix with roasted garlic & olive oil for dinner the night before last with steak on the grill. We loved it. Then last night I used the left over couscous to make this salad and served with pork tenderloin patties topped with a slice of onion, a slice of tomato, wrapped in bacon and roasted in the oven. It was perfect. Will make couscous and this salad many times in the future. Only change that I made was to use red wine vinegar instead of balsamic as we don't care for the taste of balsalmic vinegar.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: May 20, 2011

Loved this. Would eat many times over

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Reviewer:

MTCHYG

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: May 6, 2011

Made exactly as written. Thought the amount of sauce and couscous was perfect. Wouldn't change a thing!

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Reviewer:

KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

Reviewed: Apr. 24, 2011

I have never rated a recipe before but this was everything it said and very simple to make. A real crowd pleaser

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Reviewer:

thevance

Reviewed: Apr. 23, 2011

This is a great and easy recipe. I have made this salad a few times and everyone raves about it. I forgot to put in the almonds once and it was really just as good.

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