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Oh My !!!! I love Israeli couscous.....so totally different than the regular couscous. This was phenomenal with such delicious flavors. I followed the recipe as written except I used red and yellow peppers because my friend does not like green ones. Oh almost forgot I cooked the couscous in Chicken broth because I had some open in the fridge. As well I cut the recipe in half because we were only two. It actually worked out well and I served it with 4-Pepper Deviled Eggs(Alton Brown) These worked out fantastic together and made for a great light lunch. I will be keeping this recipe to use again because it was so yummy. Thanks again for sharing this great recipe Sharon. Made in memory of Sharon's DH.

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FrenchBunny October 24, 2010

Very good. I omitted the onions and added kalamata olives, tomato, and cucumber. I used black beans. Served room temperature. Thanks!

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Chef de Sucre May 02, 2013

This was wonderful!!! I have never used Israeli couscous and I love it. I followed the recipe as written and will definately make this again. Thank you for posting. Made for February Sun and Spice Event tag game.

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mama smurf February 14, 2013

Thank you for this wonderful recipe. I have been recently thinking about what to do with my kuskus that I brought with me from my London vacation :-) Now it's time to make some nice salad. Thanks again.

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Metalkika December 03, 2008

Just caught the end of the summer here in France for this salad! A delectable couscous dish - I cook couscous a lot here, so it's always nice to find a new and slightly different recipe to make. I followed the recipe exactly, with one exception - I did not add the kideney beans. Tasty and easy to rustle up - we ate this with some left over tagine for lunch, and I did use the optional chilli flakes for a little heat. Thanks Shaz! Made for the Aussie/Kiwi Recipe Swap #20. FT:-)

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French Tart September 04, 2008
Israeli Couscous Pepper Salad