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I scaled back for 3 serves and still had a serve left over which the DM has claimed for lunch (I'll add a little diced fresh pineapple I have left over and some diced roast pork to round it off for her) and I did used sultanas instead of golden raisins. Thank you NurseJaney made for I Recommend tag and game and recommended by Boomette.

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I'mPat March 11, 2013

Great couscous recipe! The addition of the garbanzos makes this very filling, perfect for me for lunch. I had regular raisins (not golden) on hand so used those; I did plump them in some warm water first. The lemon flavor is perfect in this and the cinnamon is subtle but a nice touch. Thanks for sharing the recipe!

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loof July 18, 2012

It's so yummy and filling. Usually I'm not into cinnamon in main dishes or sides. But I tried it and it's great with the couscous and garbanzo :) Thanks NurseJaney :) Made for the Australian Swap for January 2012

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Boomette January 30, 2012

Fabulous recipe, very easy and inexpensive to prepare. I could eat this alone as a light lunch or snack. Had it with some slow cooked Moroccan lamb. Wonderful! Thanks for sharing!

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Cockaleekie March 23, 2009

This does make very substantial portions. I served it as a side for Slow Cooked Moroccan Lamb Shanks and actually got 3 nice servings out of half a recipe. The flavors blended very well with the lamb making for a perfect combination. The recipe is also very easy and requires very little prep or cooking time. Made for *Aussie Swap 25*

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PaulaG February 10, 2009

This was an interesting recipe but not quite my taste. It certainly produces a generous portion, which I would say serves six people rather than four. My family thought it was quite bland and could have used a little something else. We agreed a handful of toasted pine nuts and mashed, roasted garlic would have made this dish. On a positive note, I really enjoyed the raisins in this dish. Thank you for an interesting culinary experience. It's always good to be open to new ideas!

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MarthaStewartWanabe June 20, 2008

We had this with fish coated in a rather lemony chermoula, and a Lebanese eggplant salad (also very lemony) the sultanas and cinnamon were a perfect sweet balance for the other two dishes. I'll be making this again as it was so simple and s tasty. I did add a teaspoon of chicken stock powder to the water.

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JustJanS August 06, 2013
Couscous With Garbanzo Beans and Golden Raisins