Reviewed: May 25, 2012

This was excellent and my family really liked it. I used Olive oil instead of vegetable, 1/4 tsp. ground cloves because I didn't have whole, 1 tsp. of cinnamon instead of 1/2, and 24 oz of chicken broth instead of 46 oz (I think it would have been way too watery). I also drained and rinsed the garbanzo beans to lessen the amount of liquid. I added the carrots and zucchini after browning the chicken. There is no way they would have been cooked in time given only the last 10 minutes. They were still firm and were cooking for at least 30 minutes. I will have to cut them even smaller next time. It was still delicious though!

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Reviewer:

halfnotes

Cooking Level: Intermediate

Reviewed: May 20, 2012

This was soooo delicious! Really good mix of flavors!

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Reviewer:

mEgAn

Reviewed: Jan. 10, 2012

I read the reviews prior to making, used crushed pepper, garlic, allspice because either forgot to pick up the original or thought i had and didn't. The broth I would be too much but it wasn't because couscous will have no flavor otherwise. One person of my family didn't care for it but I liked it. So next time I will make with original items to see what the difference would be.

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Reviewer:

cheriece

Reviewed: Nov. 19, 2011

I thought this dish was very good! I was worried about all the spices together but found that they merried extremely well together. Really enjoyed the exotic taste of this dish. Will definately make again! :)

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codyzmommy

Reviewed: Nov. 14, 2011

made this tonight and this is a definite winner! thanks for sharing!

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Reviewer:

miecko72

Reviewed: Aug. 11, 2011

This was a delish recipe. I did make some adjustments based off of other reviews. Mine were: 1. Only used 32 oz of Chicken Stock 2. Added 8 oz. mushrooms. (My family loves mushrooms) 3. Added a yellow squash in addition to the zucchini to add more veggies 4. Increased carrots to 4 from 2. Like others have stated, it is much better the second day! I actually woke up and was craving it for breakfast. So I though, "Why not?!" It's healthy, full of protein, vitamins, minerals, and veggies. I served it with sliced canteloupe on the side. Made for a perfect meal! :) Thank you for sharing.

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Reviewer:

Jerri Davis

Cooking Level: Expert

Living In: Lindenwold, New Jersey, USA

Reviewed: Aug. 9, 2011

Delicious! I doubled the spices also and lessened the chix broth and it was great. A new experience for me! I'm a Southerner and we don't eat like that in the South. : )

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Reviewer:

Louise

Reviewed: Jul. 26, 2011

This was a really good recipe, although it seemed to be missing something to give it that extra oomph. I did make some modifications (mainly because I was lacking certain ingredients). I used squash instead of zucchini, crushed red pepper instead of cayenne, and added 3 cloves of garlic, 2 red potatoes, and a handful of raisins. I will be making this recipe again, tweaking it slightly.

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Reviewer:

Ashley1987

Cooking Level: Beginning

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 3, 2011

It was pretty good overal. I added extra vegetables, tomatoes, and chicken. I doubled the spices for extra flavor.

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Reviewer:

Maura

Cooking Level: Beginning

Home Town: Juarez, Chihuahua, Mexico

Living In: Mahomet, Illinois, USA

Reviewed: Jul. 1, 2011

Very authentic taste - my Moroccan boyfriend loved it! (He even took the leftovers in a pita for lunch the next day with salad.) I used boneless thighs instead of breasts, added some hot peppers, and used corn/peas and green beans instead of zucchini. Delicious :)

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