By pattikay in L.A. on June 06, 2007
Photo by I'mPat
Photo by I'mPat
"A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East."
Serving Size: 1 (156 g)
Servings Per Recipe: 8
"What wonderful flavour the sauce imparted to the plain couscous. I made ahead and added the lime at the last moment, I scaled it back to use 2/3 cup couscous as I usually find this perfect as a side for 3 of us but we were all wishing there was more, so will have to up the quantity in the future. Thank you pattikay, made for I Recommend."
"this is so good! I added in 2 teaspoons crushed chili flakes, used 2 medium onions and and did a few amount adjusments, also I used all chicken broth in place of vegetable broth and water, thanks for sharing this great recipe Pattikay!"
"These are excellent! I'm not much into couscous, but so far this is the best blend of flavors I've ever tasted. Used tomato paste since I was in a hurry to peel them. Love the cumin, the lemon, the blend of spices, the sweetness the currants and cinnamon give.. They were also quick to make despite the long list of ingredients. Thanks, Pattikay in LA!"
"Definite 5 star recipe!!! I've just recently found out that I like couscous. It's so versitle and is a great alternative to rice pilaf. I made this recipe using ground cumin since I couln't find the seeds (I'll be obsessed trying to find those now} August is currant season and they made this dish wonderful. Loved the spicy-sweet combo. I'm keeping this one in a safe place. Thanks for sharing another wonderful recipe ;) ~V"
"I just have to go with 5 stars for this one. The flavor is full and spicy sweet. I used ground cumin as that is what I had and since I made a single serving I wasn't inclined to puree less than 1/2 a cup of tomato so I just cut a slice into chunks. This couscous really was the star of the meal with the salmon and Brussels sprouts acting as supporting players. Oh yes! I had to use raisins which are sweeter than currants but I don't think that detracted from the dish at all. This is a keeper, thanks Pattikay."