Vegetable Couscous

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Like many of Rachael Ray's offerings, this one has potential but needs some fine tuning. I doubled the amount of spices and substituted ground coriander for the seeds since I don't care for the texture of biting into the whole seeds. Added some minced garlic at the same time as the onions. Scaled back the broth to 3 cups and up the pumpkin to 1 cup. Tossed in a can of chickpeas at the same time as the broth. Lastly, I find that a half batch makes 4 good-sized servings. A full batch would be enough to feed a football team.

With these changes, this dish has become one of my favorites. Full of flavor and comforting on a cold winter night without being oppressively heavy.

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I think I've made this recipe a hundred times and it keeps getting better! I do replace the coriander seeds with ground coriander because I wanted the flavor all the way through the cous cous instead of just popping up every now and then. I've experimented with different vegetables and it is always tasty!

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This had very little flavor compared to other spices I've used when cooking couscous. It was good when mixed with a bit of the juices from the chickpeas (the garlic oil with remnants of the greens, but too plain on its own. I might do it again if I really added a lot more vegetables instead of the small amounts called for in the recipe, or with a really flavorful main dish.

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I didn't care so much for this recipe. It called for coriander seeds- I would use ground coriander if I made it again.

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This goes so well with the Moroccan lamb chops that I'd never make one without the other. It makes more than 4 servings though, so prepare for leftovers. Not sure what to do with the leftover pumpkin (not enough for a pie.

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The flavor of this is excellent. The recipes says it makes 4 entree servings - byt really more like about 8. So despite that fact that it tasted great, I had to freeze half.

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My husband saw this menu done on TV and wanted to try it. We did, and my husband thought it was good enough for company, which is his highest praise.

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I just saw the recipe on the show here in Canada and it looked so good, I decided to make it for lunch, since I had most of the ingredients on hand. I absolutely loved it. Definitely a keeper!

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I just saw the recipe on the show here in Canada and it looked so good, I decided to make it for lunch, since I had most of the ingredients on hand. I absolutely loved it. Definitely a keeper!