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Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette Recipe

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 21-30 of 37

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  • on April 26, 2009

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    this is the first time I have ever made couscous and I thought it was delicious! I added some chopped sun dried tomatoes to mine as well. Very pretty and very tasty!

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  • on April 23, 2009

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    It as excellent....I used bow-tie pasta instead of couscous and after reading some of the other reviiews, used less olive oil. Made some grilled chicken to go with it, everyone loved it. Can't wait for the leftovers !!

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  • on April 21, 2009

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    This recipe, with cous cous, is awful!! Sorry Bobby.

    Use acini di pepe, like the picture shows, and cut the olive oil in half and this recipe is very good. However, like it is written on this site, it is nearly inedible.

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  • on April 19, 2009

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    I'm always looking for something different to try & this one seemed like an interesting combination of ingredients. I used acini di pepe, as that's what I had on hand. Otherwise, followed the recipe as written & it was better than I could have possibly imagined. Will definitely make again.

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  • on April 19, 2009

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    All the flavors of this salad merry very nicely together; the sweetness of the BBQ vegetables with the citrus vinegarette and the saltiness of the olives! I will definitely be bringing this to my next family BBQ! I added a few extras: BBQ portebella mushrooms and steamed edamame. I didn't need to use the entire amount of dressing and I cut out a little bit of the oil. Outstanding!

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  • on April 19, 2009

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    I do not understand some of the negative reviews - this is true Mediterranean food, done exceptionally well. I have made this exactly as stated and it is healthy, refreshing, and beautiful dish!! Love it here at the beach!!

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  • on December 16, 2008

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    When I served this salad I added toasted pine nuts to the top and crumbled goat cheese. I'm not a huge black olive fan in anything, I guess it's a childhood thing I never got over, like lima beans, so I substituted plenty of sun gold cherry tomatoes from my garden which I cut in half.

    The key is toasting the couscous fully without taking them over the edge into being burned. I used grape seed oil because I could take it to a higher temperature without imparting a bitter taste from overheated olive oil.

    Grilling the veggies, including the pepper is also important for that smoked flavor. Use real lemons not constituted lemon juice.

    Served at large gatherings this salad was a huge hit.

    This is a mainstay for me

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  • on August 09, 2008

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    The first time I made this recipe was for easter to compliment a salmon dish. It was such a pretty dish as well as healthy and absolutely wonderfully tasty. Every time I make this recipe now there is always someone asking for the recipe. Good Job on this one!

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  • on June 05, 2008

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    Even better cold from the fridge the day after!

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  • on October 17, 2007

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    I had a surprise guest coming for dinner the same day I saw this on TV, so I decided to give it a try. I had most of the stuff on hand for the dressing, swapped out some of the veggies for stuff I did have, and I substituted orzo for the couscous. I broiled the veggies instead of grilling them outside, and I liked that I could make it ahead and serve it cold later. Rave reviews from the dinner guest, and it's even better today for lunch!

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