Reviewed: Jul. 3, 2008

My husband did not like the recipe, stated it was bland. However, from other couscous recipes I should have used OJ to cook the couscous. This would have added more flavor. I thought it was just pretty good.

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Sarabeth Segars

	Cooking Level: Expert Home Town: Memphis, Tennessee, USA Living In: Jackson, Mississippi, USA
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Reviewed: Jun. 8, 2008

Great way to spice up couscous! I thought the cranberry and almonds were a great compliment. I used tri-color couscous and it turned into a very colorful dish for presentation. Recipe is easy to make and modify to taste. My modifications: I left out the apricots and I only put in about 1/2 tsp of cumin and that seemed to be a perfect amount. For me, I think a full 1 tsp would have way overpowered the other flavors.

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Bode'sGirl


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Reviewed: May 28, 2008

I was really looking forward to eating this dish, but the cumin was very overpowering and didnt seem to suit the other flavours. I used whole wheat couscous, craisins & walnuts. For the leftovers, I made another pot of couscous and mixed it in to try and tone downt the cumin. Will make again as I love the overall idea of this recipe, just going to leave out the cumin, hence only 3 stars for the recipe as is.

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Gitano

	Cooking Level: Expert Living In: Burlington, Ontario, Canada
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Reviewed: Apr. 15, 2008

Excellent! I did follow the advice of other reviewers (thanks by the way) and used orange juice for the liquid in the couscous. I used 1/4 cup additional orange juice so the couscous wouldn't be dry, which was perfect. I also reduced the cumin to 1/2 tsp. and added 1/2 tsp. cinnamon. My husband and I both loved this and are looking forward to leftovers tomorrow.

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scubadiva

	Cooking Level: Intermediate Home Town: Kalispell, Montana, USA
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Reviewed: Apr. 13, 2008

A very yummy and very simple recipe. I added some diced chicken and used golden raisins instead of the cranberries. It's very easy to make your own variations to this one. I'll definitely make it again!

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Erika


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Reviewed: Feb. 21, 2008

My family loved it. I did cook the couscous in OJ. I gave it three stars but my family would rate it higher. I really did not care for the cumin, but everyone else loved it. This is dry mixture which it is supposed to be, but it is flavorful. My family even had second helpings the next day.

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megnrn


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Reviewed: Nov. 23, 2007

I love this cold and have simplified it to a quick grab and go lunch. I most often use left over couscous from the night before or make some up and chilled for this purpose. I use whole wheat couscous with either chicken broth or apple juice if I am feeling a bit vegan. I just add a hand full of packaged dried fruit bits and crasins, sprinkle liberally with cumin and done. Do not mix in fruit bits until ready to serve as they tend to get soggy after a while.

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Pam

	Cooking Level: Beginning Living In: Atlantic City, New Jersey, USA
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Reviewed: Nov. 13, 2007

Nice side dish. I made with grilled tuna filets and sugar snap peas.

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BEBE548


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Reviewed: Jul. 16, 2007

Whole family (grandma,kids,hubby)loved this, but I did change this a bit. I used pine nuts instead of the almonds and I cooked the nuts on low heat for about 8 min. I also added a mango. I used cumin and Cinnamon and added the juice from 1 whole orange and served it cold the next day!

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karen g.


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Reviewed: Jul. 11, 2007

I thought this recipe was very good. I used orange juice instead of water to prepare the couscous and deleted the scallions. Also, I used sliced almonds instead of the slivered -- as I thought the texture would go better with everything. Very good - cut the recipe in 1/2 if you are cooking for a smaller family - it makes a lot!!

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CANADA1266


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Reviewed: Apr. 14, 2007

This an easy recipe to make ahead for a potluck or buffet. It did turn out a bit dry, so I added a little to moisten. You could probably add some fresh squeezed orange juice to moisten as well. I added in some ground cinnamon and I would suggest cutting down on the scallions so the onion flavor isn't as strong. Overall, this is an easy, fast, and healthly salad to make esp. if you use whole wheat couscous. It is very pretty and the textures interplay well.

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CMAIL


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Reviewed: Sep. 25, 2006

This recipe was too dry for my taste.

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Lisa from NJ


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Reviewed: Jul. 31, 2006

We LOVED this! I added Craisins and raisins along with the dried apricots and almonds. I also added 1/2 tsp of cinnamon and this was an amazing salad...will definitely make again!

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kelcampbell

	Cooking Level: Expert Home Town: Smiths Falls, Ontario, Canada Living In: Kemptville, Ontario, Canada
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Reviewed: Jul. 4, 2006

I made this recipe couscous and served it with a pumkin tagine with honeyed prunes. It was absolutely delish. i heeded the advice and only added one teaspoon of cinnamon.

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jo


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Reviewed: Jun. 6, 2006

I halved the recipe for the 4 of us. I didn't use the almonds because the rest of the family is not a big nut fan. Mine needed a bit more flavor and the lack of nuts was probably the reason. Since I'll be eating the leftovers, I will probably add some walnuts or almonds and see if that makes the difference.

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CULLY79

	Cooking Level: Intermediate Home Town: Columbia, Tennessee, USA
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Reviewed: Oct. 7, 2005

i really liked this. it did need some extra raisins and apricots though. serve it warm, and if there are leftovers, they taste even better the next day. thanks!

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Reviewer:

MRSPETEL


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