A quick, healthy salad with a base of couscous, chickpeas and vegetables in a creamy yoghurt and salad dressing.
I gave it a five star rating as long as you make some adjustments - particularly, use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins, which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt, so I just added more ranch and it was still very good, but I'm sure it would be even better with the yogurt. Great recipe though, and you can really do alot of variations with it. It's a keeper! - 27 Sep 2005 (Review from Allrecipes USA and Canada)
This was a really yummy recipe. I used FF ranch dressing and FF yogurt. I also used whole wheat couscous from Trader Joe's and cooked it without the butter. Everyone at dinner loved it. - 03 Sep 2002 (Review from Allrecipes USA and Canada)
I served this as a warm side dish instead of as a salad. I replaced the red onions with carmalized videlias, and lightly sauteed the red peppers. I also omitted the cumin. It was fantastic. I had it cold the next day for lunch--this will definitely be made again! - 25 May 2003 (Review from Allrecipes USA and Canada)