Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

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I would give this recipe zero stars. Of all my years cooking, this is the worse dish I have ever tasted. I am middle eastern so I have had my fair share of couscous dishes and this recipe tasted like I was sucking a lemon. My husband also thought is was horrible...needless to say he helped me throw it into the garbage.

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This salad is better the day after it is made. Easy to make and a good one for pot lucks or family reunions.

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Very good recipe. I modified slightly omitting the asparagus and adding grilled vidalia onions. For the dressing, I always add more vineagar and less oil than specified just because that is how we like it. I like mine topped with feta or ricotta salata.

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Nice side dish, however, I would recommend using much less dressing than the recipe calls for. I found the salad quite oily with the amount called for, so if I make it again I will reduce the amount of dressing and adjust the vinegar and oil ratio.

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I would have substituted the asparagus for eggplant. That would have made a better balance. The asparagus gave a bitter taste to the dish.

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I have made this twice. Once with couscous and once with Orzo. Love the flavor. Thanks for the recipe.

Sally from the Valley

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I made this with orzo instead of couscous since that is what I had on hand and the vegetables were soo good! I added a roasted jalapeno in the vinaigrette and some herbs.