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Added December 09, 2002 | Recipe #48099
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This is really good. I didn't have pine nuts so I used walnuts and it was awesome!! Beautiful dish too, very gourmet looking.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Quick, easy to prepare and very tasty. Even my husband, who dislikes vegetables, liked this. I added a minced clove of garlic to liven it up a bit but otherwise prepared it as directed. A nice addition to my collection of low cholesterol recipes.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Sorry, but I did not like this. I couldn't even finish my serving. I'm sorry that I can't really describe exactly what I didn't like about this.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I decided to make this for a quick and easy Friday night dinner for my toddler and myself. I live in the tropics so I used kangkong [Asian spinach] instead of the usual spinach. This may have been a mistake as kangkong is a little more bitter. Instead of lemon juice I used lime in the amounts specified by the recipe. The pine nuts are a good idea as it needs something to give it a slightly sweet touch. Just needs more. I would probably try out flaked almonds once my toddler is old enough. I also like heaps of better on my couscous. Actually my preference is for it to be semi-saturated with butter because 1. couscous can be very dry by its nature and 2. I like the taste of a good NZ butter and 3. I'm a dairy farmer's daughter ;-). So I would prefer more fat in what is an extremely low fat dish. There's something missing though and I'm not 100% sure what. Next time I will probably try dissolving a stock cube in the water and Massel produce some good vegan chicken tasting ones. To me it is a 2 star recipe because I'm a hard marker. The 3rd star is because my 20 month old decided she would have a couple of bites despite not being hungry at all. I would not abandon this recipe however. It is a good start and it is quite edible. It just lacks the pizzazz that would make me keen to make it on a regular basis or have me going back for umpteen repeats until I am absolutely full.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (142 g)
Servings Per Recipe: 4