Just really didn't care for this. When you mix the wine and the milk together, it makes a scary-looking curdled mess; only later does it sort of come together after the other elements are added. And the wine gives the sauce a sour taste that is not to my liking. (I used a sauvignon blanc; maybe a less dry white would give a better result.)

Reviewed On: Nov. 29, 2009

My 3-year-old daughter ate every bite of her chicken. What other five-star criteria is there? Even my husband, who on general principle doesn't like chicken, said this was "pretty good." The chili powder is the special ingredient that gives the sauce its distinctive kick. I made this with chicken breast tenderloins and broiled them in the oven rather than grilling them (it's wintertime).

Reviewed On: Feb. 12, 2009

I only made the salmon, not the couscous, so my rating applies only to the salmon. I've had problems cooking fish in the past, but this recipe couldn't have been easier and the results were very good. The soy sauce/maple syrup combination is a winner. The only thing that concerned me was the amount of sauce that ran off the fish and pooled in the baking pan, where it subsequently burned; I was worried about having a broiler fire as the fish cooked. Next time I think I'll try poking some holes in the salmon to hold more of the sauce. This will be my first-choice recipe next time I make salmon.

Reviewed On: Jan. 29, 2009