This side dish is a great way to serve Israeli couscous, also known as 'giant couscous'. It's simple but tasty flavour goes well with fish and chicken dishes, and with barbecued kebabs.
Israeli couscous is much larger than regular couscous and can be found online, in larger supermarkets and in specialty shops.
This was really good. I followed the recipe as written, but after it was done I tasted it and it needed something else. So I squeezed some lemon juice and lemon pepper seasoning. Next time I will also double or triple the amount of Almonds. - 22 Feb 2011 (Review from Allrecipes US | Canada)
This was incredible easy to make! I found that using the non-stick type of foil was best to keep the honeyed almonds from sticking to the foil. This had a delightful flavour, but I would suggest adding about a teaspoon of grapeseed oil, to the dish. - 15 Jul 2011 (Review from Allrecipes US | Canada)
Tasty, but I felt that the amount of honeyed nuts is not enough to add crunch and flavour to the couscous. That being said, we used the zest of one whole lemon and a combination of whole almonds and cashews chopped up. I think a touch (1/4 teaspoon maybe) of lemon pepper might give it some "zing" too. Served this with Rachael Ray's "Grilled Wasabi-Honey Shrimp". - 03 Nov 2010 (Review from Allrecipes US | Canada)