The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: Sep. 22, 2009
Loved the basic idea of this recipe but made a few changes. First I tossed the cut veggies in olive oil and kosher salt then grilled them over direct heat on a gas grill. While they grilled I simmered the diced tomatoes with a clove of chopped garlic, about a 1/4 of a tsp. of dried basil, 1/4 of a tsp of paprika, and about a 1/2 tsp. of red pepper flakes. I didn't have any beans around so I skipped those. I also used whole wheat couscous. The result was fantastic! A great quick and healthy recipe I'm sure I'll make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Photo by Christine M
Reviewed: Sep. 1, 2009
This was pretty good with a few changes. First, I had to use chick peas instead of broad beans, and that actually worked out very well. That was strictly because I could not find broad/fava beans this time of year - I've never seen frozen ones and don't like canned, but love fresh. I also cooked the couscous according to package directions - bringing 1 cup vegetable stock, 1 tbsp olive oil (or butter) to a boil, stir in couscous, remove from heat, cover and let sit five minutes. Otherwise, this dish just needed about 3 cloves of garlic and some fresh oregano and basil for more flavor. It was kind of a pain, cooking all the vegetables - I only had a small grill pan, but that actually worked out well since the eggplant, zucchini and peppers/onions all needed various cooking times - I did them in batches, so it worked for me. My only other issue was I didn't seem to have enough sauce - I'll double the tomatoes if I make this again, and leave the vinegar as is. When I served it, the couscous was really dry underneath the vegetables - it would have been better if there was enough liquid to trickle down and flavor the couscous. Finally, I didn't, but someone mentioned adding goat cheese to this - THAT, along with more seasonings and increasing the sauce, would make this a total 5-star recipe in my book! Next time....
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Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA
The reviewer gave this recipe 3 stars. This recipe averages a 3.85 star rating.
Reviewed: Jul. 21, 2009
i changed this alot only just for time and convienence.i didn't hav eggplant or zucchini so used mushrooms and celery i fried all veg added broad beans from garden!i also added garlic and oregano and fresh basil these were a must.i enjoyed it served with potatos
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 3.85 star rating.
Reviewed: Mar. 24, 2009
Cannot taste any balsamic flavor at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.85 star rating.
Reviewed: Nov. 21, 2008
Definitely one of my favorites. I don't usually grill vegetables but this time I thought about trying something new and it was worth it. I was tired of eating the "normal" couscous recipe and this one met all of my expectations. It actually tastes better than it sounds. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
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Reviewed: Jul. 6, 2008
Easy and healthy Recipe! It could definitely use some kick, so next time I'll add garlic and some fresh herbs like basil.
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 3.85 star rating.
Reviewed: May 19, 2008
Everyone in the family loved this one, especially our vegetarian daughter but the meat-eaters loved it too.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: May 12, 2008
This recipe was light and healthy. It was definitely lacking garlic, which I added to the olive oil before the rest of the vegetables. While some complained that the balsamic was over-powering, I thought it could use even more than the recipe called for. I will try this again but with more garlic, onion, and experiment with other spices.
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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The reviewer gave this recipe 3 stars. This recipe averages a 3.85 star rating.
Reviewed: Jan. 31, 2008
This recipe was only ok. I agree with the review that the veggies were overdone so the texture was mushy and the sauce was nothing special. Next time I'll try adding garlic and other spices for at least some kind of kick, as well as barely cooking the veggies so they retain their natural crispness.
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Rochester, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: Jan. 27, 2008
I really enjoyed the different mixture of vegetables, it was nice for a change.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.85 star rating.
Reviewed: Nov. 7, 2007
I enjoy eating this meal as a bag lunch - everything is in it and it is satisfying and tasty. I may vary the roasted vegetables with the season.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.85 star rating.
Reviewed: Oct. 15, 2007
The vegetables are great, but the directions for cooking the couscous don't work. Better to follow the directions that come with the couscous.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: Sep. 17, 2007
I am a meat and potatoes guy but this was delicious. I have been eating only fruits vegetables and grains for 10 days now, I love it.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: Aug. 30, 2007
i really enjoyed this one. i didn't have eggplant or broad beans,i used mushrooms and green pepper and it worked fine.a quick and easy meal. thankyou.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 3.85 star rating.
Reviewed: Aug. 14, 2007
Thought this recipe was terrible
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: Jul. 30, 2007
after reading the reviews, i added in more veggies so the sauce wouldn't be too overpowering. i would guess that i doubled the veggies. also, i simmered the sauce separately, then only incorporated the veggies to keep the flavors more independent. i served the sauce and veggies over pasta, and then topped with a bit of crumbled goat cheese (which is usually paired with balsamic vinegar and tomato sauce). also, roasting the veggies in the oven works just as well. all in all, great recipe, will make many times!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.85 star rating.
Reviewed: Jul. 25, 2007
It was easy to prepare and very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.85 star rating.
Reviewed: Jul. 21, 2007
Outstanding! ( I added minced garlic and fresh basil during simmering for a little more zip.)
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: Jul. 19, 2007
I really liked this dish. I used a large eggplant & zucchini and had a lot of vegetables but it still worked fine. I think this would also work great over pasta, for those who don't care for couscous.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.
Reviewed: Jul. 1, 2007
This was wonderful!! I did make 2 substitutions, I replaced the egg plant with quartered button mushrooms and the broad bean with green pepper strips. I will definately make this again for a change of pace.
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