Moroccan Couscous

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tasty! I added alittle bit more currants but otherwise made it exactly as written. Will definitely make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a family favorite!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was amazing! The flavor was great and the currants gave a sweet little pop that completed the dish. I will definitely make it again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tried this recipe for Memorial Day weekend and it was delic! I substituted dried cranberries for the currants and slivered almonds for the pine nuts. My guests loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely delicious, although I did make a few changes off the bat because of budget constraints. For starters, you don't need all that butter in which to sauté the shallots - I used 2 tbsp. extra virgin olive oil and that was more than enough. I also added 4 cloves of minced garlic, because I put garlic in just about everything. Pignoli nuts are outrageously expensive where I live, so I bought a bulk container of sliced almonds and toasted them - just as good and better for you. I ended up adding 1/2 cup of currants and 3/4 cup almonds just because I thought the couscous needed more. The end result was having the couscous taste almost like Chinese fried rice - incredibly delicious AND addicting. Will be making more times this summer to go with grilled meats.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How much easier can it get. Made exactly as written. My wife eats it cold, can't get enough.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just delicious! No changes necessary.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

great recipe, was a big hit.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used two cups of the couscous grande style and used almonds instead of pine nuts (too expensive!!!. Four people polished this off; I was cooking a vegetarian meal for a few serious meat eaters and this made them very happy!! I made it with portobello mushrooms baked for 20 mins with a little olive oil and the flipped and stuffed with three cheeses shredded (gruyere, mozzarella, and manchego over an arugula mix (with a tiny bit of balsamic, then asparagus with lemon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE this recipe!! I used toasted almonds once and toasted pine nuts the second time. Both great! Used dried cranberries instead of currents. This is a family fav!!