Very good. Light yet filling. Agree with other reviewers in regard to two issues. 1.) the dressing was a bit too tart for my liking. When making this the next time I reduced the amount of lemon juice. 2) the couscous cakes did seem "flat" when made according to the recipe. I have made these several times now and I now add a generous tablespoon of za'atar to the cake mixture before forming into shape and cooking.
An original idea for a salad that tasted very good. I did alter the seasoning of the cakes a tad, though, because I thought they tasted a little flat -I added a drizzle of honey, a drizzle of rice vinegar and a little olive oil, and I thought it helped round up the flavor. And the dressing was too sour for my liking so again, I added a little honey and a sprinkling of coriander. We did enjoy the results, and I thought the couscous cakes were very fun to make!
I haven't tried this yet but am wondering if we think the cous cous cakes could be made ahead and frozen to be cooked later. I work in a restaurant that offers trout cakes that we make in batches and freeze to be cooked later; we also try to have good veggie alternatives and I think if these would hold up they would be a great alternative. Any thoughts/experiences?
The dressing is a key part of this recipe. It was very good.
Delicious! As suggested by previous reviewers, I used a bit less lemon juice and added a tsp of honey, greek yogurt, and sliced cucumbers. The dressing came out fantastic. Also--worked well with mixed greens. Thanks to all the reviewers for their suggestions.
Absolutely wonderful. We've made the couscous cakes again to serve with shrimp. They're a versatile (and delicious) recipe to have around.
I loved this recipe. I subbed greek yogurt for the sour cream and used goat cheese instead of feta.
I loved this dish! My mint is hybernating so I used a pinch of ground ginger instead in the dressing, and I didn't find it sour at all. I left out the artichokes to save money, and didn't miss them. I was very stingy with the salt; next time I might add a small pinch of soysauce to the couscous cakes.
I made this for dinner last night. Lovely salad. I agree the dressing was a little sour, but I think I had more than the 2T of lemon juice. I also used quinoa instead of couscous. We loved the cakes, but next time I think I would add some of the feta (or blue cheese would be good, too) to the cakes as well, to kick up the flavor a notch. They were a tad bland. We'll definitely have this again.
This was an excellent vegetarian meal. I would add some pine nuts and cucumber to the salad. The artichoke bottoms were a little tough - it might be good to poach them in broth before using in the salad - I don't remember using them straight out of the can in any recipes I have made before.
My husband & I loved this salad. It's fresh & flavorful. I did use whole wheat couscous, Egg Beaters for the egg and reduced fat Feta. Some slice & halved cucumber was a nice addition. Also I found the dressing a little bit sour, so I added a couple of teaspoons of honey. We don't use alot of dressing on my salad so it was very good with far less than the portion allowed.