Reviewed: Mar. 11, 2013

If you want to kick this recipe up two notches, toss in sliced raisins and dried apricots with the carrots/couscous/chick peas. I'll probably add dates next time. Thanks for sharing your recipe.

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Reviewer:

Ladee

Home Town: New York, New York, USA

Living In: Little Rock, Arkansas, USA

Reviewed: Sep. 10, 2012

Great recipe!!

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Reviewer:

UTMomof5

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

Reviewed: Sep. 7, 2011

After making it, I wasn't all that pleased, but I still like the general idea of the recipe. It was very quick and easy to make and it's easy to add other vegetables that you might have on hand. I actually made a couple of changes (used vegetable broth and added half a chopped green pepper and a diced medium tomato). The tomato added a significant amount of moisture, but it was still really dry in the end. Making this again, I would probably use less couscous and more vegetables. I agree with another reviewer that the parsley should probably not be optional and adding some other herbs and/or spices could give it a boost. I had a lot left over (because it wasn't so well-received) and I ate some the next day, reheated with some leftover tomato soup drizzled over the top. This added moisture and some flavor and was actually pretty good!

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Reviewer:

hannahd

Reviewed: Sep. 6, 2011

Awesome! I used 1 cup dried coucous because I didn't have a package. Also added about 1 to 2 tsp of onion soup mix at the end while it was sitting. I loved it! Really fast and easy!

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Reviewer:

MEME

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

Easy, quick and simple, yet flavourful and filling. I used veggie broth and omitted the parsley, and doubled the garlic and onions out of personal preference. Will make again!

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Reviewer:

day-hee

Reviewed: Oct. 3, 2010

I am giving this four stars only because I added some spices not mentioned in the original recipe. This was my first time making couscous and I followed the directions exactly. Except that I grew a little concerned over the absence of any spices, so I added some I had at hand along with the chickpeas: 1/2 tbs ground cumin and 1/4 heaped tbs of each ground turmeric and ground coriander, along with a healthy dash of cayenne pepper. This came out fabulous and made for a healthy vegetarian lunch all by itself (I used vegetable broth instead of chicken).

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