Reviewed: Aug. 10, 2009

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

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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

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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

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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

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Reviewed: Nov. 5, 2007

potluck

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Mrs O

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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

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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

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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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Laughing

Cooking Level: Intermediate

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Reviewed: May 10, 2007

Always looking for new ways to use coucous and this dish takes the prize. Great flavor and easy to toss up in a flash. Do try!!!!

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 26, 2007

easy and refreshing

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MarshaStewart

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Reviewed: Feb. 7, 2007

edible but not probably will not make again. Stuffed it in pita bread which made it more tasty.

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Jan. 7, 2007

This has become a summertime standard in our house. I sometimes make it every week and keep in the fridge. I love the yummy cumin yogurt dressing. And don't be afraid of the raisins and almonds - i don't usually go for raisins, but they were perfect in this.

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TEXASSTAR7

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Reviewed: Nov. 6, 2006

Everywhere I take this dish to - I always get someone wanting the recipe

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KMMCJONES

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Sep. 22, 2006

Was such an excellent recipe, one that I will keep in rotation forever. Used pine nuts instead, then garnished with sliced almonds on top.

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REABOLD

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Reviewed: May 31, 2006

Yummy is right! Just be sure to go easy on the onion. Green pepper works fine too. This would be great on a picnic. Everyone loved it at the office party. FOOL PROOF RECIPE!

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Riss

Cooking Level: Intermediate

Living In: Hartford, Connecticut, USA

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Reviewed: Oct. 3, 2005

Very good, with the modifications mentioned below. I don't like ranch dressing, so I used Safeway Select's Goat Cheese and Sundried Tomato Dressing. Like others, I found the directions for cooking the couscous to be strange. 1 c. couscous and 1 1/4 c. water will do the trick, letting it covered off the heat for 5-6 minutes.

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teamuse

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Reviewed: Sep. 27, 2005

I gave it a five star rating as long as you make some adjustments - particularly, use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins, which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt, so I just added more ranch and it was still very good, but I'm sure it would be even better with the yogurt. Great recipe though, and you can really do alot of variations with it. It's a keeper!

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Aug. 13, 2005

I gave this recipe 4 stars. All the right ingredients are there, but I found the proportions to be a bit off. So, here are the modifications that I made (which I think made it a 5-star salad): used 1/2 a red onion instead of a full onion, doubled the amount of couscous (but used the same amount of dressing!), used a full can of drained chickpeas, and substituted chopped dates for the raisins. The other confusing thing about this recipe is that it says the couscous will cook for 30 minutes! Unless there's some crazy slow-cook couscous out there, I'd say 5-6 minutes, tops!

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92DORE

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2005

This is a great recipe! I omitted the onion and substituted the red bell pepper with a yellow one, along with golden raisins. For the salad dressing I used a creamy 3-cheese Ranch, and I added more cumin for taste. It came out delicious-o! I plan to double the recipe and take to a BBQ this weekend.

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Lfharders

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Reviewed: Jul. 21, 2005

Very nice. I wasn't sure what was meant by creamy salad dressing, so i followed some of the other reviewers and used 1/3 c ranch dressing and 1/3 c yogurt for dressing and yogurt. Very nice flavor, great with grilled chicken and a salad. Update: I have tried this a couple different ways, and I recommend cutting way back on the onion. Also, I found that the texture was not nearly as good when I used whole wheat couscous, so I don't recommend that. Refer to other reveiwers regarding cooking time -- they are right!

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