Reviewed: Apr. 21, 2005

I copied this recipe several years ago, and have taken it to every holiday and covered dish event since. I do a little less couscous and add some diced cucumber.

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32 users found this review helpful

Reviewer:

STEVEHERRING

Reviewed: Jun. 11, 2005

This was out of this world! I usedd red wine vinigar and lemon zest and it was fantastic! I will make tis again and again this Summer.

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22 users found this review helpful

Reviewer:

PAULA WOOD

Reviewed: Jan. 15, 2006

I thought this recipe was fantastic!! I used crumbled goat cheese on hand.....very pleased with the results! Can't wait to make again! 7.20.06-Just want to add that I have made this recipe about a dozen times! I actually double the dressing portion and use it for marinading chicken and pork for grilling. Love, love, love!

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19 users found this review helpful

Reviewer:

Annelisabeth

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

Reviewed: Jan. 17, 2005

my fussy husband really liked this recipe. even better next day!

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17 users found this review helpful

Reviewer:

CORALREEF97

Reviewed: Sep. 8, 2008

This is not my typical type of salad, never been much of a couscous or feta fan. I made for my family during the summer. It was wonderful and surprisingly light. I subed basil from my garden for the parsley and left it overnight to marry the flavours. Definately better the next day. Will make again and again. Quick easy and refreshing on a hot summer day.

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15 users found this review helpful

Reviewer:

KaylynsDad

Reviewed: Feb. 11, 2005

I made this for a SuperBowl party and people enjoyed it. Probably is best as a summer dish? Nice and light, very colorful, and holds up well. Next time I am going to try using a flavored couscous (maybe garlic and herb?). A touch bland for my taste, but extra salt and pepper on my own serving made it yummy. Will definitely make again.

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14 users found this review helpful

Reviewer:

jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

Reviewed: May 2, 2007

I made this for my bunco group and it was a hit. I don't really care for peppers and yet I still like it. I think it is because the dressing balances the pepper flavor out.

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11 users found this review helpful

Reviewer:

SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: May 12, 2003

This is a wonderful recipe for summer picnics. I recently tried it for the first time on Mother's day. It's very quick, simple and tasty. You can easily modify it to fit individual tastes.

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11 users found this review helpful

Reviewer:

AAMORRIS

Reviewed: Jun. 19, 2007

Really enjoyed this!!! It was so easy & you can use different ingredients based on what you have on hand. I added cucumber and also substituted fresh basil for parsley since I didn't have any parsley on hand. A little of the dressing goes a long way, there is so much flavor in this meal as it is, you really don't need much of the dressing. Thanks!

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10 users found this review helpful

Reviewer:

Lisa W

Reviewed: Feb. 11, 2011

I hate raw green peppers. And this was amazing!! We just made it for our family of four: husband=okay, 5yo daughter=thumbs down, 20mo son=pretty good (he eats a lot), me=excellent. Plus, it was really easy to make. I ate it for lunch all week b/c all I had to do was scoop it into a bowl. :-) NOTE: It isn't actually ready in 35 minutes. The last step says to chill for 2 hours. Yeah, didn't see that...

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9 users found this review helpful