Reviewed: Jul. 29, 2009

This recipe was quick and easy to put together once the chopping was done. I added diced tomatoes and a small amount or raisins to add flavor since I didn't have saffron. I will make this again.

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cerindippitie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 19, 2009

Good starter. I needed much more spice as well, partly because of not having saffron and turmeric. I substituted cumin and paprika as suggested, and left out the cinammon. Used chicken bouillon, as had no veg. Will make again. Thanks for the recipe!

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jsslvr

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Reviewed: Jan. 10, 2009

I made this without the couscous...just the chickpea/veggie mix. Improvised on the veggies, using onion/zucchini/carrot/broccoli/bell pepper. Added some cumin. Served with steamed broccoli and homemade bread. Mmmm...

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 13, 2008

This was very delicious and yummy!!! One warning is that makes a ton of food as is. I did make some modifications. I used the spices liberally, also added some coriander. I also added all of the spices with the peppers/zucchini so the spices had 20 mins to simmer. Finally, I added a handful of apricots and a dash of honey to sweaten up the curry taste, but only a little. Finally, I omitted the tomato's because they just didn't seem to make sense with this recipe, which I've noticed some ppl agreed with me, while others disagreed, so it probably is a taste preference.

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SIRSETHALOT

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Reviewed: Feb. 21, 2008

Fantastic! Such a unique flavor. If you don't have the exact veggies, it's still yummy if you improvise. I didn't have bell peppers or tomato sauce. I used tomato paste instead. So delicious!

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JESSESPEA

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Reviewed: Jan. 21, 2008

I added the spices in the beginning (with the onions) so that it would cook into the dish more and ended up adding more (to taste) later on... around double what the recipe called for. I didn't have garbanzo beans on hand and substituted white beans. It was still good, but I think the garbanzo would have been better. This dish has a nice flavor. I'll definitely make it again.

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WalkingStomach

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Reviewed: Jan. 21, 2008

This recipe was easy, not fast, but I cooked with a girlfriend while sipping on a glass of wine. The ingredients can be subsituted appropriately, so one doesn't have to stress about having exactly what is listed, and for the meat-loving male at the table, we seared some beef and added it to half of the wet stuff. It added great flavour, and the entire meal was healthy, tasty and satisfying. I would definitely recommend this recipe!

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CookUpNeeks

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Reviewed: Mar. 2, 2007

When I made this recipe, it came out almost like my grandmother makes it. However, I omitted the tomato sauce entirely (I planned on adding tomatoes, but forgot) and I added the spices I know she uses: cumin, turmeric, paprika, and curry powder. I wish I hadn't added the cinnamon; it tasted weird.

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Asthar

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2007

I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring. The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list! For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous. NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference.

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 4, 2006

I omitted the saffron because of the expense of it but added more curry powder (just prefer more of that taste). Otherwise left everything the same. It was a big hit with the family. Thank you for sharing this recipe!

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Lisa L.

Cooking Level: Intermediate

Home Town: Hesston, Kansas, USA

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Reviewed: Oct. 15, 2006

Served this to a group and everyone liked it. It was a good way to clean up some odds and ends I had from the farmer's market. After reading some other reviews, I added a 28 oz can of tomatoes. If I do that again, will drain them first -- it added too much liquid to the pan. I think the key to this is to add the spices to the recipe much earlier, rather than at the end, to allow all the flavors to meld. Also, I used much more curry (approx 1 tsp.) and about a half tsp. of garam masala we had on hand.

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PTURNER72

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 2, 2006

I really liked this recipe. The seasonings were just right for this kind of dish. Execllent!

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jsmith

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Reviewed: May 3, 2006

This is one of my favorites. I make it a lot and never tire of it. Any combination of the vegetables listed works really well. I sent this recipe to my boyfriend in Germany, and he made it for friends there. They loved it.

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ALIDONA

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Reviewed: Dec. 4, 2005

This was the most bland and tastless dish. For nearly 40 minutes to prepare and cook it isn't worth it. This is the kind of dish that gives vegetarian food a bad reputation.

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Vegorama

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Reviewed: Oct. 31, 2005

I thought this recipe was excellent. It was hearty and mildly spicy (just right). I used no zucchini (I had none), and 1/4 tsp curry powder. It came out just right. It was very tasty and easy to make. The only negative comment came from my husband who wanted rice instead of couscous. Too bad! I loved it!!!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Sep. 19, 2005

Excellent recipe. I changed it up just a bit, leaving out the turnip and changing some spices, but it was excellent! I definitely will be making this one again!

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Sarah

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Reviewed: Sep. 13, 2005

a-w-e-s-o-m-e

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Jessica W

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Reviewed: Sep. 6, 2005

this makes a lot of food. Instead of zucchini i added summer squash and i diced and added an apple to the carrot potato and turnip stage - the colors were beautifuland it tasted fantastic. i fried some raw peanuts with olive oil, cinnomon tummeric and salt and put them on top. YUMMY!

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Rosemary

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 1, 2005

This was really good and different so it brought a fresh and tasty new dish to the table.

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Beahli

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Reviewed: Jun. 27, 2005

Easy, excellent, low calorie stew. I dice the vegetables and increase the curry powder. I also use a can of diced tomatoes instead of the tomato sauce and deepen the flavor with chicken broth base. I have made this over and over-- it is a favorite staple at my house. My son's friend (from Morocco) ate half a batch at one sitting, and he was only 12!

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KRISARAI

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Israeli Moroccan Couscous

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