Reviewed: Jan. 23, 2013

Yum! This was tasty and healthy, I enjoyed it a lot. As written this recipe is lacking some flavor, but definitely a keeper, thanks for sharing Christopher!

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Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

Reviewed: Apr. 22, 2012

Admittedly I adore couscous and Balsamic vinegar, so I would probably like this recipe not matter what. But it has become a staple for us in the summer. I use a grill pan so I can just toss in whatever veggies I have around. We've used the vegetables in the recipe as well as mushrooms (white and portabello), yellow squash, left over edamame, etc. I just throw them into the grill pan starting with the ones I want to cook the most. I prefer onions quite wilted but other veggies I like crisp. Tossing with the tomatoes and vinegar makes "grilled vegetables AGAIN?" into something special. I also serve it over rice. Great, flexible recipe.

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Reviewer:

NINA&ED

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Reviewed: Mar. 10, 2012

Ok to try, but probably won't make it part of the regular rotation.

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Reviewer:

honlde

Reviewed: Nov. 27, 2011

Good recipe. I followed pretty closely with the exception of the eggplant (not a fan) and broad beans (which I didn't know where to find in the store). The couscous was delicious. I did feel like the dish needed something else so I added fresh grated Parmesan cheese. This was a healthy recipe! I plan to make it again maybe with risotto instead the next time.

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Reviewer:

RachaelN

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Aug. 16, 2011

I only used the zuchinni for vegetables in this and used lima beans instead of broad beans. I was pleasantly surprised at how much I liked this dish. BRAVO!

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Reviewer:

ditzydana

Reviewed: Mar. 28, 2011

Good flavor, I think the individual veggies retained their flavors and the sauce still brought a nice addition to the mix. I personally don't care for couscous so I mixed it with the veggies to absorb the leftover liquids. I also only cooked the veggies in a frying pan for about 6-8 minutes (I think that might have been a little too much).

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Reviewer:

Kelly Mo

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bamberg, Bayern, Germany

Reviewed: Feb. 1, 2011

Bland. I suggest adding a lot of garlic or chopped olives, or something for flavor. Four stars because it's vegetarian and healthy!

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Reviewer:

lilyorchid

Reviewed: Nov. 22, 2010

Very good! Made a few changes: added some garlic and dried basil to the veggies for some extra kick. Broiled veggies inside as it was cold out today. Then served on rice noodles...I'm gluten free, so that is always my substitute which was great. Also, topped with a light sprinkle of Parmesan cheese. My hubby's comment, "great recipe....would be better with chicken!" -of course! Will surely make again!

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Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Clay Center, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Aug. 13, 2010

I'm extremely liberal when it comes to following instructions, so usually recipes are more like 'inspiration' or 'starting points' for me. This was a great inspiration. I took veggies from my garden--long/slender eggplants, basque grilling peppers, summer squash, zucchini, and cherry tomatoes--and simply grilled them in a fry pan w/olive oil, sea salt and pepper. When tender, I added a tbsp or two of balsamic at the end and then poured atop the couscous. I reserved some veggies just to eat plain and they were delicious!!! I can see making half/half couscous and quinoa in the future to make it more healthy. Easy recipe to improvise/change to your liking. Great recipe for people like me that can't seem to follow strict instructions!!! Healthy, tasty, and beautiful on a large serving platter!

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