Reviewed: May 22, 2010

A wonderful side dish. I cut the recipe in half (feeding 2 adults) and still have about 4 cups leftover.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: May 21, 2010

Awesome. I cooked the couscous in chicken broth and the White Balsamic is the way to go!! Much more visually appealing. YUMMMMM

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jmgredlein

Living In: Baltimore, Maryland, USA

Reviewed: May 7, 2010

I did not reaaly care for this recipe- the taste of vinegar was overpowering and the colour was unappetising.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: May 7, 2010

This is one of my favorite recipes. I bought everything to make it as a side but the first time I made it, it ended up being an entree. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mary

Reviewed: May 5, 2010

I love this! I tried it tonight to make a surprise dinner for my boyfriend and myself. Everything works together great. I'll be making this more than once!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dramira

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: May 2, 2010

I think I would add a little more balsamic vinegar and oil to this next time. It seemed a little dry, but other than that it was very good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Apr. 24, 2010

I just made this and it is fabulous! I made one-half the recipe using a tricolor couscous with vegetable stock. As couscous can sometimes be a bit dry, I added a little extra stock then as the couscous was cooling I added sauteed onion (about 1/4 cup) and garlic (one large clove) and then stirred the feta cheese into the couscous/onion/garlic to incorporate the flavors. I used steamed asparagus and a medium chopped and seeded tomato. To finish the dish I drizzled the balsamic vinegar and olive oil evenly over the couscous and mixed it in. This made 4 generous servings!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chris I.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Apr. 24, 2010

Wonderful!! It's a keeper at our house. Can't wait to make it this summer for friends or to take to a cookout.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teachn Mommy

Reviewed: Apr. 22, 2010

I substituted Quinoa cooked in chicken broth for the Couscous, Oven roasted the asparagus for 10 minutes w/ EVOO, sea salt and pepper, and used seeded Roma Tomatoes, chopped. I also cut the balsamic down to 2 Tablespoons which was adequate. In addition to the Feta, I grated some Romano Peccorino cheese which I think enhanced the nuttiness of the Quinoa. Healthy and good!

Was this review helpful? [ YES ]
0 users found this review helpful