We were grilling sausages so I made the couscous as a side, rather than a base for the sausage. My husband raved about it and loved the way it smelled. That amount of couscous makes more like six servings for us. I added more lemon juice, as I like the acidity, used less oil, and added about a cup of thawed green peas and some chopped roasted red peppers. Toasting the couscous, like toasting quinoa, adds a nuttier flavor. Like Darkhunter, I used V-8 (low sodium), as that's what I keep on hand. I'll be returning to this recipe many times, I think!
This is an A+ on the taste scale. The only thing I changed was that I used V8 juice instead of the tomato juice, because that was what I had on hand. I loved the fact that the couscous was browned. Gave it a little different taste than usual. Very easy to prepare. Given the fact that my sister loves couscous, this will be a definite keeper. Thank, dicentra, for a lovely recipe.
Made this for 'Zaar World Tour '07 and loved it. Such a great combination of flavors. I actually eased back on the heat because we are a family of wimps! Thanks for sharing!
This was delicious! I made the "ecumenical" version by using Israeli couscous, which is bigger. :) I also grilled some zucchini and red pepper slices to go with it. I think this would also be good hot, during the winter. Made for ZWT III.
Very good recipe, a really nice couscous. I like spicy so I made it a little hotter than the recipe called for. Nice flavor and a very good lunch! ZWT3