Reviewed: Nov. 3, 2010

Tasty, but I felt that the amount of honeyed nuts is not enough to add crunch and flavour to the couscous. That being said, we used the zest of one whole lemon and a combination of whole almonds and cashews chopped up. I think a touch (1/4 teaspoon maybe) of lemon pepper might give it some "zing" too. Served this with Rachael Ray's "Grilled Wasabi-Honey Shrimp".

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 22, 2011

This was really good. I followed the recipe as written, but after it was done I tasted it and it needed something else. So I squeezed some lemon juice and lemon pepper seasoning. Next time I will also double or triple the amount of Almonds.

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9 users found this review helpful

Reviewer:

DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Jul. 15, 2011

This was incredible easy to make! I found that using the non-stick type of foil was best to keep the honeyed almonds from sticking to the foil. This had a delightful flavour, but I would suggest adding about a teaspoon of grapeseed oil, to the dish.

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6 users found this review helpful

Reviewer:

Blondeprincess

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Jul. 22, 2011

This side dish was simple and tasty

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Reviewer:

nikki

Reviewed: Aug. 6, 2011

Easy and very tasty. Do not be afraid to add more lemon zest.

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Reviewer:

jerseyg

Reviewed: May 9, 2012

I made this for my family last night to go with broiled fish. It was light and citrusy and the almonds added a nice crunch and some sweetness. My 18 month old daughter LOVED it and also ate all of my almonds. So, next time, more almonds. I am also thinking this might work well with quinoa.

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1 user found this review helpful