Reviewed: Nov. 10, 2009

I made this exactly expect I omitted the clove per another reviewer. Really a good base of spices and you can adds lots of veggies. Great!

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KatRamsey

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Reviewed: Sep. 21, 2009

I honestly wasn't sure I'd like the mint, but it's great! Amazingly good!

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sizzleme

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 18, 2009

Been looking for a right recipe for some picky guests and this is the answer. Didn't use any garbanzo but turned out well. Guests praised a lot. Thank you for the recipe.

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CATATWORK

Cooking Level: Beginning

Living In: Yangon, Yangon Division, Myanmar

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Reviewed: Jul. 24, 2009

I highly advise that the clove be omitted. It overpowered the whole dish and was not tasty. I must admit I did make substitutes due to not having all the ingredients. However, the clove must go! Also, less orange juice between that and the clove it was too fruity and zingy.

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Umm Hurairah

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Reviewed: Jul. 16, 2009

So good! I will make this again!

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Holly

Cooking Level: Beginning

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Reviewed: Jul. 6, 2009

Very good recipe. Next time I would decrease the broth and couscous to 1 cup each, though - i thought there was a little too much of the couscous compared to the veggies.

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danube66

Cooking Level: Expert

Home Town: Budapest, Pest, Hungary

Living In: Carmel, Indiana, USA

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Reviewed: May 9, 2009

Good couscous (but I love the stuff anyways!)!!! Made half the suggested serving size to go with BenevolentEmpresse's lamb tagine. My bf even liked this (which surprises me because he HATES fruit of any kind as well as most beans). Goes to show you that everyting is worth a try at least once :) I didn't change a thing. Used a yellow bell pepper, but I think red or orange would be lovely (definitely not green IMHO). Served with a side of store-bought creamy cucumber dill salad and naan. Please note: I had to add a touch more broth to my couscous as I found it to be somewhat dry. An easy fix nonetheless. Oh, and you can whip this up in a breeze if you chop your veggies beforehand. Thanks for sharing!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 27, 2009

Excellent, but I'd recommend you serve this with something blander than the delicious lamb tangine as suggested. Both have such great flavors, they're wasted on each other.

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Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

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Reviewed: Apr. 17, 2009

A keeper! I used half the seasonings, because I also made the Lamb Tagine which itself had plenty of seasonings! Very yummy!

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SHINYHAPPYRAYS

Cooking Level: Expert

Living In: Bedburg, Nordrhein-Westfalen, Germany

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Reviewed: Mar. 22, 2009

It was great! It was very easy to make & the flavors blend in perfectly. I made it for my family & everyone really liked it. Personally I loved it, & I'll make it again to surprise my boyfriend who is from Morocco :) Thanks for this recipe!

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Dani

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 18, 2009

This is a really great recipe! My husband won't eat it because it doesn't contain meat, but my two year old loves it as much as I do. I cut the cloves and allspice in half for him and add an equivalent amount of curry powder. I could eat this for days!

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mamacook

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Reviewed: Feb. 7, 2009

Great dish! I was a bit overwhelmed over the ingredients list, however they all pulled together and worked really well with a spice rubbed pork tenderloin I was making. This is definitely in the rotation.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Jan. 18, 2009

Really enjoyed the flavors on this one. I will definitely make again!

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uofirob

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Reviewed: Jan. 7, 2009

Tasty, but very time consuming.

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Corrie

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Reviewed: Dec. 5, 2008

Very, very tastey. An excellent addition to the lamb tagine. But too labor intensive for the impact of the dish. It does present beautifully.

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kerrickcooks

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Reviewed: Sep. 10, 2008

This dish is delicious and very quick to prepare. I am vegetarian so I replaced the chicken broth by adding the juice drained from the garbanzos to enough water to make 1 1/2 cups liquid and adding some vegetarian chicken style seasoning. I also added 1 tsp. curry powder, 1/8 tsp. garlic and increase the allspice to 1/2 tsp. since I did not have the cardamom or coriander on hand. Instead of orange juice, I use water with 1-2 tablespoons of fresh lemon or lime juice and leave out the orange zest. I did not think I would like the raisins in this, but they added a nice bit of sweetness and blend nicely with the flavors of the recipe.

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Cherrychip

Cooking Level: Expert

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Reviewed: Jul. 6, 2008

The spices were good but I needed to add a little balsamic for additional flavour.

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Ita

Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

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Reviewed: May 17, 2008

As noted by other reviewers, I went to Cost Plus and bought ras al hanout season blend. I used that instead of all of the other spices and it came out great. The only thing I would do differently is cut the veggies a bit smaller and more uniform. Other than that, the recipe is wonderful. It is fragrant and delicious. An amazing dish served with the Lamb Tagine and Cucumber Raita.

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babylynnz

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Lake Tahoe, California, USA

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Reviewed: Mar. 29, 2008

Im only a teen and i cooked this up for my family. It was absolutely delicious and everyone was very impressed.It has a spicy, unique flavour to it which made it so addicting. Thanks for the recipe!

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Fiestaqueen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 5, 2008

Beautiful!!! This was so easy and full of so many colors and flavors. I didn't have all of the spices, so I just used cumin, cayenne, ginger, and allspice. I'm sure it would be even better with the other spices but this was still awesome.

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