Reviewed: Sep. 22, 2007

awsome dish, i made it with a spicy salmon and it was perfect. I also on put one teaspoon of cinamon and used chicken broth instead of vegetable. I will definetly make this again.

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lynnhazan

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Reviewed: Sep. 11, 2007

I did make some changes to start. As suggested by other reviewers, I added only three tablespoons of butter. I used vegan butter, and normally using vegan butter does not change the taste of my dishes drastically. In this dish, I think I could have used 5 tablespoons. In the end, I think I actually needed more cinnamon. My dish ended up a little on the bland side :( I tried adding some salt to make the flavors pop, but no such luck :( I had to add a half cup water near the end since it was so dry, so maybe that's what did it in. Next time I would only use a cup and a half of couscous.

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Rabia

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Reviewed: Aug. 30, 2007

This is SOOO good! I added some left over roasted chicken to it and it made a fantastic meal. I'll definitely make this again! :-)

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THEFAWN

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Reviewed: Aug. 23, 2007

Fantastic way to spice up an otherwise ordinary dish of couscous. Love all the fruity, chewy, sweet and crunchy textures. The dish is definitely a winner. Two suggestions. For those of you who don't like cinnamon, nutmeg is a great substitute. Of course try the nutmeg in a small bowl of couscous before adding it to your entire dish! And medium to large size yellow coucous adds a flare.

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PPSYCHLING

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Reviewed: May 25, 2007

My husband and I enjoyed this very much. For quick vegetable broth, try Knorrs vegetable cubes - I use them in place of any broth (chicken, beef or vegetable).

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HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Apr. 29, 2007

i did as others mentioned, and put only 1 1/2 tsp cinnamon, and only 1 1/2 cups couscous. it was very good! only 4 stars b/c of the necessary modifications and still a bit too buttery. next time i will maybe only use 3T of butter.

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trollmother

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2007

This was a very good/easy recipe, but I did change the recipe substantially. I used chicken broth instead of vegetable broth, I omitted the dates because I didn't have any and used dried cherries in their place. I was also out of almonds, but used toasted walnuts instead; and reduced the amount of butter by half. Lastly, I added 2 small chopped green onions and about 1/4 cup of chopped Italian parsley. The end result was very good and we will most definitely make it again.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Feb. 26, 2007

So easy and yummy. This makes a lot though, so be sure you're making it for a side dish for at least four people. I'll make this again for sure. And maybe even with more fruit next time.

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alistar1977

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 14, 2007

I took the suggestion of a few and halved the cinnamon, using 1.5 tbsp. This was fine for my tastes. My husband who likes cinnamon less thought it was too much. I also used chicken broth because I didn't have veggie broth and that worked out fine. Recipe is dry and I needed to add some more stock and butter but overall it was delicious but seems to lend itself more for breakfast. And I certainly plan to enjoy it that way tomorrow! I would rate a 5 by the taste but but gave up a point because I needed to doctor the recipe.

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LINDAMARKS

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Weymouth Township, New Jersey, USA

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Reviewed: Aug. 5, 2006

I loved this recipe -- it was super yummy. My husband really liked it too (and he isn't really adventurous when it comes to food). It was really light and the flavor was subtle but delicious!

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AMIDONBRENT

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Reviewed: Jun. 29, 2006

Per others' suggestions, I substituted chicken broth for the vegetable broth, reduced cinnamon to 1 1/4 tsp., and used dried cranberries instead of the dates. Liked the buttery, sweet flavor. Reduce the 2 cups dry couscous to one 10 oz. box of couscous (measured out to 1 1/2 cups approx.) Even with that reduction, it is a tad dry so you might want to add 1 or 2 T. extra broth. (The dried fruits absorb some of the liquid, leaving less for the couscous and making it a tad on the dry side.)

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KIMAR

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Reviewed: Jun. 3, 2006

This was good- though a little dry and a tad sweeter then I'd like for it to be. I used dried cranberries instead of raisons.

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Jenna F.

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

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Reviewed: May 13, 2006

This is good and quick. I brought it to a potluck at work, and it got good reviews. I like to eat it with plain yogurt - especially greek-style or kefir.

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MAGGIE986

Cooking Level: Expert

Home Town: Arlington, Washington, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Apr. 6, 2006

loved it! I was a little unsure of the vegetable broth but it turned out great.

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BeckyRose

Home Town: Lubbock, Texas, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 31, 2006

This is a FABULOUS side dish! even though i only used the dried apricots, it still tasted sweet yet buttery. Have made it multiple times. the ultimate side dish.

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concretefluff

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Reviewed: Mar. 1, 2006

DO NOT-I REPEAT-DO NOT PUT THAT MUCH CINNAMON IN! I put 1 tsp. cinnamon and that was plenty. This was a pretty good side-dish, though I got no raves from my family. I think it needs something else savory to balance the sweet.

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LINDAMDOW

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Reviewed: Jan. 29, 2006

i used an olive oil and herb bouillon cube for the broth and it turned out great! i didn't put the almonds in until right before i served it so that they stayed nice and crunchy. the flavors and textures went well together, and the whole bowl of coucous disappeared accordingly!

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fnllama

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Reviewed: Oct. 17, 2005

This recipie served as inspiration for me - I substituted craisins(great color) for golden raisins, chix broth for vege broth, and lastly, sugared almonds (1/2 c. sliced almonds, 3 tbs. sugar - put in pan over medium heat, stir constantly until almonds are coated with sugar. Burns easily.) for slivered almonds. Also, I added S/P and olive oil at the end. Turned out great!

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LUCKYKEL

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Reviewed: Sep. 9, 2005

awesome, but too much cinnamon

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WorkingMom'sHousewife

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Keystone, Colorado, USA

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Reviewed: Jun. 30, 2005

This is an excellent recipe. I was looking for something close to a salad I had from Marks & Spencer's and this is it. I substitute dried cranberries for the dates which gives it a really nice flavour.

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VCOTTAM

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Sweet and Nutty Moroccan Couscous

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