Reviewed: Aug. 28, 2009

This is really delicious. I used one of those large dried red peppers like you see hanging in bunches, seeds and all. It was very spicy, but we like things spicy. I used about twice the amount of mushrooms called for, just because I had some on hand I needed to use up. Like one of the other reviewers, I just added the broth to the sauted veggies, brought it to a low boil then stirred in the couscous. Cover and remove from heat, ready in 5 minutes. Next time I make this, I plan to add some zucchini to the veggies already called for. Delicious!

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Lisa F.

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Reviewed: Mar. 2, 2009

This is really tasty. I only did 3 dried red peppers and it was still plenty spicy. Also added a carrot sliced thinly and a can of garbanzo beans as the veggies were simmering. My only complaint is that the couscous itself didn't have much flavor. Perhaps adding a little butter or a soft cheese would do the trick.

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Wayde Lawler

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Feb. 5, 2009

My son's girlfriend is a vegetarian so I am always looking for new recipes to try. This recipe was perfect. We loved it exactly as is. It was perfect leftover for lunch the next day.

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birchbetty

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Reviewed: Aug. 5, 2008

This was fantastic! However, I made a couple of substitutions for personal taste and convenience. I used 2 whole fresh chilies (about 3 inches long) in place of the dried ones and substituted zucchini for the mushrooms for some additional nutrition (and also because zucchini is what I had on hand). In the final step, I added the vegetable stock directly to the veggie mixture, brought to a slow boil, added the couscous, covered the pan, removed it from the heat and let it sit for 5 minutes. It looked beautiful and tasted magnificent!

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Taillte

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Reviewed: Feb. 23, 2008

This recipe was just okay for me. A little bland and not great for a vegetarian main dish, which is what I used it for. I didn't really enjoy eating the leftovers for lunch the next day which is unusual for me. I folled the recipe exactly. If I would ever make this again I would add chick peas for protein and texture.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Feb. 18, 2008

I had to change this recipe a bit because I was missing ingredients, but what I came up with was incredible. I did not use mushrooms and I did not use red peppers only because I was serving pita and red pepper hummus with this dish. Then I used dry cayenne pepper flakes instead of whole peppers. It was a great meal and the family felt good that it was fairly healthy too. Two thumbs up here. Oh yeah I didn't have dates either so I used raisins instead. It was great.

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Lingy2

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Reviewed: Nov. 16, 2007

Excellent! Has that spicy and sweet taste. Made it for a small get together and everyone loved it!

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DIVS

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Reviewed: Apr. 18, 2007

amazing dish! I would also say, in regards to the previous rating, that I would give this a 6 star rating if I could. I did change something important though. I didn't have any anise on hand so I used a small amount of coursely chopped fennel seeds instead. I haven't had it with the anise, but with the fennel it was grand. This is also a recipe that can be made ahead of time and quickly reheated in the oven. Watch the time on the covered simmering couscous, it barely takes the 3 min.

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kristi

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Reviewed: Feb. 2, 2007

This has fast become one of my favorite dishes...so delicious. I serve it with a roasted sweet potatoe. If you cannot tolerate very spicy foods, then lessen the dried pepper to what you feel you can handle. It comes out very spicy. I used crimini mushrooms, they are meatier then the white button. I'd give this 6 stars if I could.

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cookiemonster

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Reviewed: Dec. 28, 2006

This was great...I first thought the lemon juice would make it too tart but it didn't. I used raisns because I was out of dates, which I am sure changed the flavor quite a bit. Star anise is essential in this recipe. I think the same method would work well with bulgar or even long-grain rice.

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