By WiGal on June 13, 2008
"This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer."
Serving Size: 1 (294 g)
Servings Per Recipe: 4
"This was delicious! I did halve the recipe because there was just the two of us for dinner. I subbed out a few things and not go vegan. I cooked the couscous in low-sodium chicken broth for more flavor. I used dried cherries and toasted pine nuts (in place of pistachios and apricots) and added some halved cherry tomatoes toward the end. The mint and lime went with it all just spectacularly. Cardamon and cumin, both spot on! Loved what the cinnamon stick did for this, too. This is a keeper. Thanks for posting this, I'll be making it again."
"Great recipe; so many warm and earthy flavors! I totally agree with Citruholic that subbing chicken or veggie stock for the water is more flavorful. I also suggest adding the masala blend (cinnamon sticks / cumin / coriander powder / s&p) during the last few minutes of the 'couscous toasting' phase, as the flavors of these spices infuse into the dish in a much better this way. Then after a few minutes add the water or broth and proceed with the rest of the recipe."
"Considering all the other ingredients I chose to use lemon pepper instead of the usual S&P in this recipe! Also cut the cumin back to 1/2 teaspoon, then included a generous measure of both the dried apricots & pistachios! VERY, VERY TASTY DISH, & one I'll make again! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]"