Reviewed: Jun. 29, 2010

As suggested by other reviewers, I used 1/2 cup oil and I added 1 teaspoon of chopped garlic. This recipe was wonderful and will become a regular in our house.

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3 users found this review helpful

Reviewer:

jscofy

Reviewed: Jun. 28, 2010

I added a can of chickpeas instead of chicken. Yum

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suenoir

Reviewed: Jun. 25, 2010

Really liked this recipe, both with and without the dressing.

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2 users found this review helpful

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

Reviewed: Jun. 14, 2010

This was just awesome! I made it as written since this was my first cooking experience with couscous and my first time with a Mediterranean style dish. I will make this often, but I will definitely cut way back on the olive oil, and I'll use fresh tomatoes and cucumbers out of my garden instead of sun-dried tomatoes and English cucumbers. Probably going to use black olives next time just from an expense standpoint, too. I'll also thoroughly cool the couscous before adding the cucumbers since the cucumbers became slightly less crispy because of the warmth. The flavor was unbelievably good, and I'm trying to think of other uses for the dressing.

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Reviewer:

Rebecca

Cooking Level: Expert

Home Town: Camilla, Georgia, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: May 24, 2010

Very good. Used fresh tomatoes instead of sun dried. Also, used less than half of the dressing. Seems like the dressing could use a lower ration of olive oil sense the flavor is pretty prominent even when using just a little of the dressing.

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Reviewer:

ave's4cooking

Reviewed: May 19, 2010

Really delicious. I only used about 3/4 of the salad dressing and there could be less olive oil, and I didn't use white balsamic. I added dried cranberries as well as the sun dried tomatoes because it definitely needed some colour, however next time I make it I will use the cranberries and omit the sun dried. I will also like to add some artichokes next time. Yummy!

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Reviewer:

Kati

Reviewed: Mar. 10, 2010

LOVED IT! This is definitely something I will be making again. Like others, I reduced the oil. I also didn't have sundried tomatoes, so I used regular. Same for the olive, used just black olives. It is the fresh rosemary that makes this recipe special, so do NOT substitute dried. I think I used less than called for, because it took forever to chop. I actually made half the dressing and it seems sufficient to me.

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bookwurm70

Reviewed: Sep. 17, 2009

Perfect lunch!!! Awesome!

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Aug. 6, 2009

Great for a hot summer night. I used 1/2 cup oil instead of 3/4, which worked out wonderfully. I also used black olives because that's all I had. Would make again!

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Reviewer:

Nicole Louise

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 25, 2009

I'm on the fence about this one. I think I would give it a 3.5 rating if I could. I think that exchanging the rosemary for basil would make this a winner for me (I know that kinda of changes the recipe dramatically!) Nice light summer meal. Does make enough for lunch the next day. I also think they evoo was a little on the strong side taste wise (it was the dominate taste for me) and I might make the quantity in the dressing a little less. This is certainly one to play with. Thanks for sharing.

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3 users found this review helpful