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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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kuratenko

	Cooking Level: Intermediate Home Town: Kanazawa, Ishikawa, Japan Living In: Mountain View, California, USA
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Spicy Couscous with Dates

Reviewer:

Daniel den Hoed

Reviewer:

Lingy2

Reviewer:

DIVS

Reviewer:

kristi

Reviewer:

cookiemonster

Reviewer:

kuratenko