20 Reviews of Spiced Couscous

From: eatrealfood

On Oct 22, 2005

i don't like couscous myself but made this for DH, who was so enamored with this dish - he ate 2 servings. i followed the directions exactly to perfection. don't skip toasting the cashews, even if they are already roasted - it brings out a whole new extrovert flavor. i made this with wholewheat couscous and used reduced-fat butter with no problems.

From: FruitLoop

On Oct 2, 2002

WOW!! Dancer^ we really did enjoy this. I love couscous and an making believers out of my husband and family. I used cashews and toasted them as you suggested. The spices and currants really make this so yummy. I served this with pork roast and it made a great side dish. I could eat this as my main course I liked it so much. Thanks.

From: Christine Farrar

On Dec 29, 2002

This was delicious. I didn't have any currants, so used raisins instead. It was very easy to make.

From: The Flying Chef

On Dec 11, 2007

I served this last night to accompany #33926. I tasted the couscous by itself so I could appreciate all the lovely flavours before mixing them with the lamb topping, YUM, YUM. It went really well with the lamb, another reviewer had recommend it in her review of the apricot lamb, that your couscous would pair well. Glad I took the advice, the lamb was great, but I had to up ingredients to get final flavours and result, where as you couscous was delcious just made as directed. The only change I did make was to do half butter and half olive oil. My hubby didn't like the addition of the nuts, but I think his nuts because I thought they were wonderful. But we did both agreed it was a lovely flavoured couscous and I will look forward to making it again soon. I think next time I will serve it by itself so I can enjoy the lovely flavours fully. Thanks for sharing

From: Ronamay

On May 13, 2003

This was super! Just the right amount of spices. I used toasted cashews. I have always added toasted pinenuts to my couscous dishes, but I really liked the cashews, sweet and salty. I didn't have currants, so I used 1/4c dark raisins and 1/4c Craisins (sweetened dried cranberries). The craisins added a nice color to the dish. I served this with a brown sugar/soy base glazed, grilled swordfish and lightly sauteed zucchini, tomatoes and onions. A colorful presentation. DH said to put this meal on the "Company" list. Thanks Dancer^.

From: sadielady

On Sep 20, 2005

This is excellent. I served it with roast chicken and it was the perfect complement. The spices are subtle and allow the natural flavour of the couscous to come through. I used toasted pine nuts instead of cashews and I reduced the chicken stock to 2 cups. Thanks for a great recipe.

From: Sue L

On Dec 2, 2004

Great recipe! Not very colorful, in my opinion, as it looks mostly brown from the spices, but it has a wonderful taste you might not expect from just looking at it. The nuts are the finishing touch, giving just the right amount of crunch. Simple to make as well- I served this with grilled salmon. Thanks for posting!

From: Heatherbelle2

On Jul 16, 2007

This was very good. I made a few changes. The packet directions for the instant couscous I used said equal quantities of liquid and couscous, so that's what I did, which meant I used a lot less stock. As I didn't have any currants I used the remaining flame raisins I had - about1/3 cup - and made up the quantity with craisins - worked well. Instead of the 3 spices I used the equivalent of Ras El Hanout. Next time I'll add a little chopped preserved lemon or grated lemon rind for zing. Great recipe - thank you, Dancer.

From: Stay in the Bay NZ

On Mar 12, 2006

Absolutely incredible!! Have never really tried couscous before but I will be having this again, went surpurbly with Crock Pot Chicken, Chickpea & Apricot Tagine # 137530 these flavours together were supurb!! Thanks for posting

From: Chef #921940

On Jan 11, 2009

Excellent! I made a few substitutions to accommadate ingredients on hand and this dish was wonderful. I'm even thinking that with apple juice in place of the chicken stock and a little honey or some sugar, it would be great for breakfast.