This is a great, simple, healthy light dinner recipe. Guests I've made it for have adopted it into their menu rotations too. I use regular white vinegar in the dressing - makes for a more flavorful dressing, IMHO. Definitely a keeper recipe.
Something different when tired of pasta.
I made this recipe and loved it. I love the texture of couscous and I think it's so great for summer salads. I also recently made this chicken salad which I loved...light and super simple to make: http://perdueyummersummer.com/recipes/apple-and-curry-chicken-salad/25/
The 3 teenagers, aka locusts or grand kids, wanted shrimp, not chicken. So I bought 1 1/2 lb medium deveined shrimp for the doubled recipe, defrosted the whole bag, seasoned leaning toward .Mexican spices (at my own home I would have used Caribbean jerk seasoning), saute'd them until done, then added them to the rest of the recipe as written. 2 hrs of mingle time was enough to blend the flavors. 7 people polished the doubled recipe and a loaf of Publix' sourdough bread. The next time I will serve the salad on a bed of spinach or other greenery. Our picky son-in-law even asked me to email the recipe to our daughter! Raves from the locusts whose individual preferences make preparing a meal everyone likes a challenge!
I LOVED IT !! Such a light and flavourful recipe, i just substituted the wine vinegar with balsamic vinegar and added some lemon juice.
I made the recipe as written. There's a lot of chopping, so be prepared. That is, unless you have someone in the wings to chop everything for you like in the video. I had prepared and mixed everything together before I had chopped any of the fresh parsley and tasted it to see if it actually needed the parsley. There was an overpowering taste of the white wine vinegar, so I went ahead and added the parsley. Amazingly enough the parsley toned down the vinegar taste. I let it sit over-night in the fridge and took it to a potluck at work. No one asked for the recipe, even though most people ate it. I found it to still have a bit of a vinegar taste, but did enjoy it. I may add the cherry tomatoes and feta cheese like suggested in the video next time.
Another delicious recipe from Cooking Light. This is perfect for brown bagging or a light supper. Instead of radishes I added grape tomatoes. They were an excellent addition.
Pretty good. I like more vegetables in proportion to the couscous, so I doubled the cucumbers and added a green pepper. I didn't have any radishes, so I added some diced pepper jack cheese for some bite. The vinegar taste was pretty strong--- I am hoping it mellows as it sits in the fridge. Used toasted sunflower seeds in place of the pine nuts--- a nice substitution.
I have made this many times - it is a favorite. I usually leave out the radishes and add a handful of arugula (rocket) or chickpeas.
This recipe is absolutely incredible!!! A few quick changes for personal preference: I used a box of "Near East" brand bulgur wheat instead of couscous, toasted some slivered almonds instead of the pine nuts, and added diced red bell pepper. I also added more cucumber than it called for, and topped with feta just before serving. The radishes are wonderful in this recipe even if you're not a fan, so be sure not to omit -- adds great crunch! The dressing is amazing and makes just enough to add a nice zip without weighing it down. I just can't rave enough about this recipe, and it's even better the next day! Try this -- you'll be surprised at how fantastic it is!
I love it. I definitely would make it again. Makes us feel like we were eating healthy dinner. Thank you for the recipe.
This recipe is delicious! My husband who normally is a meat and potatoes kind of guy loved it! He even requested that I make it again. This is a great go-to type of meal!
This was absolutely delicious. It is very easy to make and the dressing is fabulous. It stores very well and makes a great leftover. I followed the recipe exactly this time. I will try adding some other veggies the next time for variety. I am definitely going to serve this at my next get together.
Made this with quinoa instead of the couscous, used an entire bunch of radishes & an entire cucumber - the more veggies the better. I substituted roasted sunflower seeds for the pine nuts because they're easier on your budget. This is a fantastic salad. I would serve to guests anytime! I literally can't stop eating it!
This is great as a cold side or salad without meat for those who don't eat meat,or warm with chicken as a meal. I used whole wheat couscous and celery, & red & green peppers because I didn't have cukes or radishes and it was great. Can make with whatever vegs you have on hand and it would still taste great with the very good dressing. Any kind of parsley is a must! Made with chicken as a meal with a green salad. Hubby loved it!
Made this for a work potluck, and it was great! Four people asked for the recipe. Was even good the next day as leftovers.
This is delicious and simple to make! I'm on Weight Watchers and have been eating a half cup of this salad (4 points plus) atop baby spinach for lunch all week. There are enough flavors and textures that it doesn't get boring. Highly recommended.
I loved this. The dressing was amazing. I didn't use raddish because I couldn't find any in the store but otherwise followed the exact recipe. I can't wait to show it off to my friends. I will definitely be making it again.
WONDERFUL RECIPE. MY FAMILY LOVES IT. I FOLLOWED THE RECIPE, BUT I USED AN ENTIRE STORE-BOUGHT CHICKEN AND DOUBLED THE DRESSING. IT TASTES EVEN BETTER THE NEXT DAY. I WILL MAKE THIS RECIPE OFTEN.
I made this today with chicken tenders and it's delicious. I used orange peppers, celery and red onions instead of the green onions, radishes and cucumber because I didn't have them, and omitted the parsley because I didn't have any of that either. You only need half the dressing if you're serving this right away, although I'll bet I need to add the other half when I eat the leftovers. I'd omit the pine nuts as I don't think they added anything. And, I used Israeli couscous.
I make the recipe with Israeli couscous and everyone loves it.
After the 5 star rating from the previous 48 reviewers, I was really disappointed in this recipe. I followed the recipe, omitting the radishes and using regular white vinegar. The salad was okay but I won't make it again.
So good and so easy. I used basil instead of parsley and upped the garlic in the dressing for some more kick. I'll definitely make this again soon!
I love this recipe. It's even better the next day for lunch.
This tasted amazing! I used leftover grilled chicken marinated in fat free Italian dressing and the flavors married perfectly!! I will definitely be making this again - it's a great lunch that you can take anywhere.
This is simple but surprisingly good! You don't taste any of the flavors individually so don't be afraid to use the radishes, everything blends really well. I served it on a bed of lettuce leaves but wasn't quite sure what else to serve with it. Maybe pita bread or something like that. This is really worth making.
This is as good as advertised. I don't eat radishes at all, but I bought them for this recipe. Definitely include them as they add a nice, refreshing crunch. Same with the pine nuts which I was lucky enough to have on-hand as they are kind of expensive. I could see slivered almonds in this dish as well.
This is wonderful. A lighter main dish perfect for warmer weather. I omitted the radishes but will try next time.
Outstanding. The dressing makes this dish. I just finished the leftovers from last night and they were just as tasty. I'm so impressed with this that this is the first food review I've written.
The dressing for this dish is incredibly tasty. I've made this a ton of times now, and I usually just cook the couscous with olive oil and omit it from the dressing. I also don't bother mixing the dressing separately, I just throw it all into a big bowl. I usually omit the radishes, but add a chopped red bell pepper and fresh mushrooms. It's a great one-dish meal that would be excellent for picnics or parties, as well, since it is good both hot or cold.
Really good! One of my favorite recipe. I made it yesterday. My husband loved it also. I didn't use the radish though because I don't like. But, everything else as did as directed. I would make it again for sure!
This dish has quickly become a household favorite. It's a little time consuming on prep work (lots of chopping) but well worth it. I've been adding celery, feta, and I don't really measure the veggies...I go over the suggested amount. In my mind, the more, the better
The dish turned out a bit bland.
My husband and I thought it was refreshing and delicious. I changed it a bit just because I was missing some of the ingredients. I used dry parsley flakes, red wine vinegar, and added chopped red onion. We were impressed.
A great way to eat healthy without breaking your budget or skimping on flavor! This dish presents beautifully, I would recommend it for literally any occasion. I did not have cumin on hand, so I decided to add some chili flakes and added heat instead of southwest flavor. I used a whole rotisserie chicken from my grocer and used it as a main dish. Also, give the radishes a try! I was skeptical at first but they add a crispy earthiness- that inspired me to incorporate them more into future dishes!
I made this last night and served it room temp and my family raved. I am enjoying leftovers for lunch, and it is even better after sitting overnight. I basically doubled the recipe (my couscous box was 10 oz.) I doubled the dressing, but not the cumin. Tip: make extra dressing and marinade the chicken in it. Then grill the chicken for an extra flavor kick! This recipe is so easy and good, it will become a staple at our summer cookouts.
Wonderfully refreshing! It's more of an everyday meal or perhaps as a sidedish for fish or chicken (of course). I changed very little. I omitted the cumin and replaced it with oregano. Added 1 tsp of Dijon mustard to the dressing and shredded the chicken while it was still hot rather than cube it. Next time, I will add a little bit more chicken. I only had the equivalent of 1 (rather small) chicken brest.
This salad is so bright, crisp, and healthy! I absolutely loved it for taste and convenience - it's the perfect go-to snack/lunch (no microwave needed!) I used tri-color couscous and tomatoes (no radishes). I will say the cumin strikes me as odd as the salad lends itself to a more mediterranean appeal than southwest (ie cumin). I'd be interested to try tarragon, oregano, etc. next time.
Added tomatoes instead of radishes and added double the parsley and cucumbers (and tomatoes). The vinegar was a little strong when 1st made, so you may want to reduce that, but it did mellow significantly the next day. Kept in the fridge. Tasty as a meal or as a hearty and fresh side if you like.