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I just made the couscous part of this dish, not the tomato sauce. Very nice, delicate flavour - definately needed salt and pepper for our tastes though. A quick and tasty side dish!
My rating and review comments mirror that of toni gifford's review above. The title of the recipe threw me at first. I have a special couscous in my pantry called Israeli couscous. The grains are about the size of a pinhead, off white and toasted. It is a special couscous imported from Israel. I prefer it over regular smaller-grained couscous. I cheated and used a 26 ounce jar of Bertolli pasta sauce with Vidalia onion instead of a can of plum toms. I added more saffron, too. This will be a fun recipe to experiment with. Thanks for posting it. cg
The dish presents beautifully. Very colorful, and inviting. We thought that the tomato chunks dominated both the flavor and the texture. I'd like to try the sauce with a larger pasta (such as penne) in the future.
I went back and forth on how to rate this dish. The parts -- the saffron seasoned couscous and tomato sauce -- were superb. Independently, they were both worthy of a fifth star. That said, they didn't fit as well togther as one would hope. Alone the sauce is fresh, bright and flavorful but it tended to overwhelm the delicate flavor of the saffron couscous. I will certain make both things again (and again) just maybe not together. Thanks Kumquat for not one but two two good recipes.