I made this last weekend and it was quick and easy. It was also good. I substituted whole wheat pasta for the couscous because that is what I had and it worked out fine.
I made this tonight and it turned out really yummy. I cooked my couscous in homemade chicken broth and the rest of the can of tomatoes from the recipe. I think it brought some cohesion to the dish. I also put my chicken back into the sauce while it thickened to make sure it was totally cooked through.
I made this last night and thought it turned out really bland. I used the whole can of tomatoes and added some red pepper flakes and extra salt and pepper. It was still missing something though.
I think the secret to this dish is an incredibly high degree of culinary intuition and (not Swanson) flavorful homemade chicken broth. Having the couscous cooked in there with the tomatoes made it much less "bleh" than I expected it to be. It actually turned out quite well, I ate all of it plus a piece of Sara's chicken and an extra helping of couscous <-- (these words have never before left my mouth)
Thanks for the tips, I have some frozen homemade chix stock I can defrost for this. I am looking forward to cooking after a two week vacation!!
Lol Nick...I will probably be late with this one again! Sorry guys, it's been another crazy week....I was thinking of adding a little something extra to the couscous like canellini beans, tomatoes or even pine nuts.
I'll be using Quinoa instead of couscous just because I have it in the cupboard. Looking forward to making this dish.
Like applecrumbles, I used scallops instead of chicken just because it was calling my name to be used up.I thought this was a solid dish (added crushed red pepper, masala seasoning and goat cheese crumbles) but nothing stellar.
This was just okay for us. I also think it was bland. I followed the recipe to the letter, so I really did not use any extra spices or ingredients. I did use homemade chicken stock, but this dish just didn't do it for me.
I won't be making this until tomorrow so my post will be up late - sorry, poor menu planning this week :\I do like getting the feedback from everyone before I prepare mine though; I think I'll add a bit of crushed red pepper. And I'll be making it with orzo in place of couscous because, unfortunately, I am the only one who likes couscous or will eat spinach. I thought it mean to make two things no one else will eat lol
I substituted a few things throughout the recipe, but the results were exceptional. I used white rice cooked with chopped onion and sweet pepper as a base, a local green vegetable called "verdolaga" to replace the spinach, and fresh tomatoes instead of canned with the balsamic vinegar. I really like the idea of adding the chicken back into the tomato mixture and will try it that way the next time. Unfortunately, verdolaga season is almost over for the year so I will probably use chia (another local herb that grows on bushes)for the next batch.