Reviewed: May 19, 2009

I scaled this recipe down to two servings and it fed my fiancé and myself and provided leftovers for my lunch the next day. The colors in this dish were wonderful—very appealing to the eye and palate. The only thing I changed was to substitute apple cider vinegar for the rice vinegar since I didn’t have any. I ended up using the optional raisins and they proved to be a welcome addition. I also added some extra spinach at the end of cooking to give the dish that extra healthy taste.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 12, 2009

This recipe was the first time I ever made couscous, and I'm glad I found such a great one to learn on. The couscous is light and satisfying, and really helps the fresh produce become outstanding. Not being a fan of onion I left it out and just added more diced pepper, and while I THOUGHT I had the rice vinegar I truly did not and thus subsituted red wine vinegar - not something I'll do again as the rice is much milder, but it still made a great dish. It comes together so quickly on the stovetop it's almost magic, and I love the wilted spinach - I plan to add a little more next time for our tastes. Maybe cheese when I'm feeling decadent, but truly this recipe doesn't need it (and I put cheese on EVERYTHING). It really impressed my boyfriend - thanks so much for submitting!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 10, 2008

This was an ok side dish, but not amazing. I wished it has more of a savory flavor than it did. It looked more appealing than it actually tasted.

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Utgirl

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Nov. 6, 2008

Fantastic! I've made this several times now. The rice wine vinegar really adds a lovely touch. I sub israeli couscous and, accordingly, cook a bit longer. I have also only served this cold. I use golden raisins. Also, the first time I made this I accidentally used twice the amount of spinach - a happy accident. Now, I add part of the spinach during the cooking, and part right before I am going to serve for a wonderful, fresh touch. Sooooo good.

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Kristy

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: Los Feliz, California, USA

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Reviewed: Sep. 26, 2008

I used fresh herbs & raisins. Add 1/2 orange bell pepper. Whole wheat couscous with flax seed is available in the Hodgson Mill brand. Apple Cider Vinegar may be used in place of Seasoned Rice Vinegar. I favor coarse salt also known as kosher salt for a little twist of different flavor than table salt. Serve with orange roughy recipe of your choice.

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Sep. 23, 2008

I was in a hurry when I was making this, so I didn't take the time to chop up any onions, but it survived without it. I did have some spinach that needed to be used, which I tore up and tossed in to wilt at the end of cooking, as well as some halved cherry tomatoes. I didn't have currants or raisins, either, but I had Craisins and they were a light, fruity, pleasant addition! Very unique (and delicious) flavor from this recipe! I used whole wheat couscous and less oil than the recipe calls for. Soooo good!

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Angela

Cooking Level: Intermediate

Home Town: Lewistown, Pennsylvania, USA

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Reviewed: Sep. 16, 2008

I prepared this dish using organic whole wheat couscous and 1.5 tsp of ready-minced garlic from a jar. I omitted the raisins, and I used 1 small yellow onion instead of 1/2 a large red onion. I also used a green bell pepper instead of red. Some reviewers had complained that this dish has a sour, vinegary taste, and to prevent that, I didn't use the full amount of rice vinegar that was called for. It still had a bit of a vinegary taste, but it's not overpowering. It actually smells more vinegary than it tastes; still, I'd have liked it to taste less like vinegar, but I'm not sure what I could use as a substitute for that ingredient. I served this dish with "Yummy Honey Chicken Kabobs" from this site, and I didn't notice the vinegary flavor when the couscous was eaten with the chicken; it's only when you eat the couscous alone that you notice the vinegar. Overall I though the flavor and texture of this dish was pretty good, and I will most likely make it again, but I will probably just leave out the vinegar.

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Tessa Rat

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Reviewed: Jul. 21, 2008

Very good and easy to make

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sf_taster

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Reviewed: Jul. 19, 2008

Fantastic, and I thought I didn't like couscous! I didn't have Seasoned Rice Vinegar so I used Apple Cider Vinegar like another review mentioned. Left everything else the same. Turned out perfect, this one's a keeper!

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Shawn

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Reviewed: Jun. 28, 2008

I was pleasantly surprised. I didn't change a thing except for using a yellow onion instead of a red onion. Flavors were mild. Nothing overpowering. All the ingredients meshed well and I used a whole wheat cous cous. I made 4 servings and it was A LOT. I definitely have leftovers. Everyone liked this dish. Happy. =)

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Moosehead

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Reviewed: May 9, 2008

My family and I enjoyed this recipe. I cut the vinegar in half and added another clove of garlic.

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Serenity O.

Cooking Level: Intermediate

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Reviewed: May 6, 2008

excellent, really flavoursome.

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kdowdell

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Reviewed: Apr. 20, 2008

This was excellent! I made a few changes, including using apple cider vinegar in place of rice vinegar. I used Italian herb seasoning as I had no dried oregano. I used half a red onion, five cloves of garlic, four of those small sweet multicolored peppers from the supermarket, and it was delish! Thanks for the recipe - will definitely be making again.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 18, 2008

I made this for my weekly dinner group with my friends and it was a huge hit. This was extremely flavorful and very colorful, which satisfied my need to have at least 3 colors at every meal. I served it with grilled lamb skewers and everyone went back for seconds. Some people even asked for it to bring home for lunch the next day. The only change I made was using regular white wine vinegar, because that's all I had on hand. This dish was wonderful hot, and is just as good cold as leftovers, I've been eating it with lunch for the rest of the week. This will be added to my regular recipe rotation. Thanks.

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MANDIE722

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Norcross, Georgia, USA

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Reviewed: Mar. 23, 2008

loved it, i didn't have red peppers, so i tried it wit yellow peppers and it still came out delicious. Thanks for this great recipe.

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vee_kobz

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Reviewed: Mar. 10, 2008

I thought this was very good. I have made a few Couscous recipes and they have all turned out quite bland; but this was quite tasty! I followed it exactly; although I didn't have Seasoned Rice Vinegar - I used White Wine Vinegar in place of it. It tasted much better the following day! This is one I will make again! Thank you for the recipe!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 9, 2008

I thought this was ok. I didn't think the vinegar made it sour, but sweet. I think next time I would leave out the vinegar. The spinach was a very nice addition.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 2, 2008

This was a really tasty side dish to some grilled chicken skewers. For various reasons, made several adjustments, which are noted below. Instead of the vinegar, I used the zest and juice from one lemon, basically because I love the flavor of lemon oveer vinegar. I also used whole wheat couscous, because I had it on hand/it's healthier. Because I only had frozen spinach (equal to about one cup thawed) and also prefer a bit of crunch left to the bell pepper, I changed the cooking method slightly. I prepared the couscous in the broth separately, and added the lemon and herb mixture to this when fluffing with a fork. I cooked the onion/bell pepper mixture as directed, and threw in the spinach at the very end, just heating through (about 1 minute). Last, I mixed the grains with the veggies, and it turned out great!

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jasmineflower

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Reviewed: Feb. 8, 2008

This recipe was AWESOME.Everyone including a one and three year old all the way up to the adults LOVED it. The taste is melt in your mouth good. I used crystallized ginger(minced it in the food chopper) because that is all my supermarket had, it worked just fine. I cannot say enough good things about this recipe! Try it!

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MILAKESHORE

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Reviewed: Nov. 26, 2007

Was a little skeptical about the vinegar (and as one of the reviewers noted - it does end up with a sour undertone); but the overall result is pleasing both to the eye and the palette. Thank you for a simple and delicious recipe.

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PVARKEY

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Spinach and Red Pepper Couscous

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