Seven-Vegetable Couscous

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This is excellent! Reminds me of the Tangine my husband and I had at a Morrocan/Tunisian Restaurant in Paris. I've made it twice now and loved it both times. Add in the recipe I found for Harassa and you're in business. We left out the golden raisins, but I suspect they would add a little sweetness that wouldn't go poorly. Can't go wrong! I couldn't think of a tasty way to eat a turnip before we had this, now I have at least one. :D

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De-licious!! Just loved the vegetable and spice combination and so did both my dinner guests who went back for seconds.

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I omitted the fennel since it is not one of my favorite ingredients and other reviewers said it overpowered the recipe. I think it is tasty, but way too sweet. I followed the recipe exactly, (except for the fennel, and the raisins, butternut squash and suger make for a very sweet flavor profile. I will make this again, but leave out the 2tsp. of added sugar.I loved the other spices. Served it over brown rice since I had it in the cabinet. Very satisfying.

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This is the first time I was not impressed with the Food Networks recipe, quite a surprise. The ingredient list looked suspect, but I thought, what the heck, it could be good. I should have stuck to my instinct. The spice combination was real flavorful, with an Indian flare. The vegetable combination was not so great. All great vegetables in different dishes, but fennel and squash combined with these very spicy and robust flavors from the spice mixture seemed to compete or take away from the fennel. I also used a side of quinoa and a side of brown rice, just to make it a bit healthier than the couscous. I will have to pass on this one.

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Let just say that if you omitted the fennel, ginger and only did 1 teaspoon of cumin the recipe would have been better. The harissa really does help the flavor and adds a nice pop to the dish. I had the first half without it and I almost want to stop eating it. After adding the sauce it got marginally better, but as mention before the fennel and ginger really does not work with the recipe. My girlfiend and I are honestly debating tossing the leftovers out since we both were very unimpressed with this.

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I've been vegetarian for some time now and I was hunting to find out what next to do. I came across this, and thought "What the heck!"

Let me say that this turned out VERY well. My kids, who have the tendancy to go "Eww!" at things (even those they like didn't even flinch when eating this, especially when they saw the chickpeas which they'll eat straight out of the can ;

I skipped the onion (too sensitive and ginger (forgot as well as not adding the hot sauce in the couscous.

And as much as I like Fennel, I think I might omit it next time. It was just too harsh in the dish, I think.

And consider me VERY surprised when the turnips turned out to be my favorite part of this dish, they soaked up all the flavours so very, very well. The Zucchini was perfect, and the butternut squash was about tied. The textures were great, the offset taste in the couscous just works so well in these "stew" type dishes.

This will be on my list for some time to come. I may actually add ginger next time I make it, if I can actually remember.

OH, and I would really, really appreciate it (for novice chef's like myself a bit more clarification on sizes, cuts, etc. What's a small turnup? how exactly should I be chopping up the fennel?

The biggest beef I had was one I'm glad I used my common sense for - the squash. Because I'm so novice, I didn't even think and darn near put it in with its skin on, because it made no mention of peeling it. I somehow don't believe that would have turned out well.

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I made this recipe for vegetarian dinner party guests and was a bit nervous as I had not tested it prior to that night. It was terrific. I left out the fennel (not a big fan and Harissa. I would definitely make this again.

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The spice and vegetable combination are great with or without the couscous.

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I made this for a vegetarian dinner party and it was both suprisingly easy & incredibly good. I left out the fennel & served it without the harissa, and would add more zucchini next time. I doubled the recipe & needed to cook the butternut squash for a bit more than 10 minutes; I don't know if that would have been the case otherwise.

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I added lamb to the recipe and it turned out delicious. The spices are amazing. The closest I have ever come to ethnic cooking is stir-fry, so I was a bit intimidated by this recipe because of all the spices. However, the final product was just wonderful. The cinnamon, cloves and turmeric are essential. I will definitely be making this recipe again, with or without the lamb.