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Very different couscous but yet so delicious. Made it with olive oil and without pine nuts; I didn't have any. I really liked the fruity taste, the sweetness of the apricots combined with the sourness of the currants and strong flavor of orange.Till now I only had Taboulleh, so this is a nice change.
Excellent thanks Karen. i used the orange zest, toasted pine nuts and chicken stock powder. I always use cranberries rather than currants (a personal preferance) and especially love them in couscous.
Yummy, yummy! I made this last evening to go along with some Chermoula meatballs. Each part of the meal benefited from the other. One fruity and light, the other spicy and rich. Couscous is marvelous because it can be made with so many flavors and moods. This one would so easy to enjoy as a summer lunch as well as a side. I made it by the recipe and loved each bite.
Delicious and I wish I had an orange to have put the zest in as I think it would have made it even better. The only thing I didn't add was coriander and I had a large serving left over. We had it with JustJanS's Pan-Fried Salmon With Warm Chilli ( Chili ) Lime Sauce). Thank you Karen Elizabeth, made for Make My Recipe Edition 15.
I really like the way this came together. So easy and so tasty. I love all the texture and the different flavors. I made it exactly as written and wouldn't change a thing. Thank you!
This is very good and easy to make. It smells delicious too! Reviewed for the Veg*n Recipe Swap.
This couscous has great flavor. I used pinenuts, the orange rind and half butter, half olive oil. I made it for mother's day with Potato and Onion Frittata and everyone loved it. Made for Veg N Swap 10.
This was very tasty and super easy. I didn't change the ingredients (except to leave out the cilantro) but made a change to the cooking method. I have a different couscous with dried fruit recipe and followed the cooking method for that: bring the water to a boil with the orange zest, bouillon, sugar, currants and butter, stir in the couscous, cover, remove from the heat to sit for 6 minutes. Fluff and add the remaining ingredients. I used veg. Better Than Bouillon and next time will reduce the amount as it is stronger than your average bouillon - after tasting, I ended up adding some melted apricot marmalade to offset the bouillon flavor. Thanks for the recipe!
This is delicious and easy. I love the addition of fruit to a savory dish. Thanks for posting, Karen.
Yummy! I'm a lazy non-vegetarian so in lieu of the veggie stock powder and water I used boiling chicken broth. I can't find dried currants anywhere (looked in three states!), so I had to omit those as well, which bummed me out because I love currants! Tasted it hot and it was yummy, but I did prefer it on the side of lukewarm to cool. Thanks again Karen E, from your fellow Karin E!