Reviewed: Mar. 11, 2008

This was fairly good, but I found the flavor very strange. I'm not sure if it was the recipe or the fact I don't care for fish paired with tomatoes.

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1 user found this review helpful

Reviewer:

Bethy

Cooking Level: Expert

Reviewed: Feb. 8, 2008

Drummed this one up for some of my Vegitarian friends and I applied the following subs: Veg boulion black beans for the garbanzo. Upped the spicing a bit and with the Simple Curry Couscous found on this site was completely brilliant.

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2 users found this review helpful

Reviewer:

Will

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Reviewed: Jan. 23, 2008

Made this last night with 3.5 pounds fish, double, double the vegies (except the red peper which stayed the same), 1 cup raisins, 1 cup olives, 3 cans chopped tomatoes and half the spices (for the three year old). I left out the salt and let people add it as they wished. It worked great and my son loved it. Keeping the spices as-is in the recipe would be quite nice as well. Also: I had access to some really nice sweet Spanish paprika which really enhanced the flavor.

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Reviewer:

ben

Cooking Level: Expert

Reviewed: Dec. 15, 2007

I used this recipe as a rough guide to make it for 2 with stuff I had on hand. I subbed canned tomatoes and coconut oil (I never cook with vegetable oil), I didn't have bell peppers or olives and I doubled the carrots. I also added raisins at another reviewer's suggestion, which is perfect. I can't imagine not having them in there. I will definitely make this again. The vegetables are SO GOOD!

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4 users found this review helpful

Reviewer:

VanessaK

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 4, 2007

This was SO good!!! I can not wait to make it again!

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2 users found this review helpful

Reviewer:

violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

Reviewed: Aug. 29, 2007

I loved this recipe. THe only changes I made were to use a can of diced tomatoes in place of the fresh, both kalamata and green olives (probably about a cup worth) and added some spinach on top. Oh I also cut the red pepper way down so that it wouldn't be too spicy for the kiddos. I will definitely be making this again and soon.

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17 users found this review helpful

Reviewer:

ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Aug. 17, 2007

I made this with a little less fish but all the vegetables. I added more olives and also adde 1/2 cup of raisins for the savory/sweet combo that I remembered from my trip to Morocco. A little spicy, but a BIG hit at my house

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20 users found this review helpful

Reviewer:

RhondaT

Reviewed: Feb. 16, 2007

Very good! I changed the servings to two for the amounts of fish and veggies but changed the servings to 4 for the amount of spices to use. I also used both kalamata and spanish olives, I also used 1 cup olives. Not being a huge fan of beans, I replaced with broccoli. Spicy, great tasting. The fish just soaks up all that flavor. My husband was very suprised by this dish. He loved it.

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38 users found this review helpful