- Most Helpful
- Highest Rating
Used chicken broth , and my own brined olives. Loved it, and wouldn't change anything! Made for Aussie swap august 2012
This made for a perfectly fluffy and pretty tasty couscous. We eat a lot of couscous and although like I said, it was fluffy and tasty, it just didn't make me personally go WOW!
Love this dish, and especially appreciate the fact it is ready in just a few minutes. I made it as written, but can imagine adding more lemon zest and perhaps a tablespoon of butter (bad Peggy). Served as a side to pan-fried fish and salad. Will make this often.
Our whole family really enjoy this couscous. It was very simple to prepare and the flavours blended well together. I served this for Hubby and Little Miss (DD) as a side with Moroccan Lamb Backstrap and I ate it as a main (I don't eat red meat). We all enjoyed the couscous.. Thanks so much for posting the recipe NurseJaney
This is so good. I used chicken broth and dry parsley. It turned out so tasty. I probably added more lemon zest. I'll do it again very soon. Thanks NurseJaney :) Made for I Recommend tag game
I prefer the texture of Israeli couscous over standard, too when used as a side dish like this. Oil-cured olives worked perfectly in this recipe and a garnish of fresh parsley (from the garden!) added a lovely splash of color. Served with baked chicken and steamed vegetables. Reviewed for Aussie/Kiwi #50 Tag game.
My DH wanted to make sure I gave this a good rating! I was pleasantly surprised at the flavour, mild yet full. I served with chicken skewers, tzatziki and salad. Cooking the garlic is important, otherwise it has a 'raw' flavour.
This was super tasty couscous! I loved the addition of black olives, parsley, garlic and lemon zest. It made for much more flavor interest. Next time, I will increase the amt. of garlic and try chicken broth (personal preferences). I highly recommend this recipe. It's both tasty and a pretty side dish to serve!