Reviewed: Apr. 6, 2012

This is a delicious spring salad for picnics and cook outs. I have made it several times and like it best with creamy cucumber dressing. I agree that half a red onion is enough.

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SEBREMNC

Reviewed: Jun. 28, 2011

I LOVE this! The textures and flavors combine to make the perfect salad!

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RDwannabe

Cooking Level: Beginning

Reviewed: Aug. 10, 2009

This was great! Definitely a bar-b-que favorite!!

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Sugar Cookie

Reviewed: Aug. 18, 2008

We all thought this recipe lived up to its title. I used 1/2c. of homemade ranch (Ranch Dressing II from this site) mixed with the yogurt and cumin. For the couscous, I used a whole wheat variety and subbed vegetable stock for the water. Oh, I also added some dried cranberries because I didn't have enough raisins. The only minor complaint I had was that there was too much red onion, but I'd used a fairly large one, so I have to take some of the blame for that. Next time around, I'd only use half an onion or a small one. Anyway, it's a really great salad... Thanks for a keeper recipe!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

Reviewed: Apr. 19, 2008

Fantastic salad. Like other reviewers, I felt there is too much red onion. But the problem may be that if the amount of servings is reduced, the amount of onion - 1 red onion - stays the same. For 2 people, 1/4 of a red onion at most. But it's a delicious salad, easy to make, very flexible in terms of ingredients - I've added cucumber, chicken, sweetcorn etc, at various times, and it still tastes great.

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irishosaru

Cooking Level: Intermediate

Living In: Yokosuka, Kanagawa, Japan

Reviewed: Feb. 26, 2008

This was good. I did cut the fat by not using butter or yogurt, only used 1/2 cup fat free dressing. Will make the same changes aging next time.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Nov. 5, 2007

potluck

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Mrs O

Reviewed: Aug. 27, 2007

Here is the key to this. The original has been changed but it was somewhat correct. Make the Couscous as directed (typically 5-6 minutes) but then let it cool (after fluffing it) then add it to the mixture that way the heat does not turn the sauce bad. One you do that you really can simply use this as a guide line. I personally added curry powder and a bunch of other stuff and it came out great.

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Trimada

Reviewed: Aug. 17, 2007

This was great. I made the changes suggested like chopped dates instead. I did put some cumin and curry for taste.

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mbaroni

Reviewed: Jul. 13, 2007

Definitely yummy! As you can tell from the other reviews, there are endless possibilities for variation, and they're all good! -- I added edamame, roasted red pepper, and cubes of cheddar. The leftover dressing was delicious on salad. The other reviewers are right -- just cook the couscous in the normal way, and it should only take ~5 minutes.

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