Reviewed: May 21, 2013

We love this. We make it with Salmon and don't use MSG, but everything else is according to the recipe.

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Reviewed: May 11, 2013

Absolutely Delicious!! Instead of MSG I used salt and pepper. Also I used liquid amino acids instead of soy sauce for a healthier choice! Will defiantly be making again!

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tiffany.robbins

Reviewed: Apr. 7, 2013

This was very good - but why on earth would anyone put MSG into their food - it is proven to cause cancer!

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whistlercook

Reviewed: Feb. 17, 2013

Great dinner - will try again with rice as I still am NOT a couscous fan - but loved the flavors. Served with baked broccoli also here on AR which echos the citrus chili flavor of this dish! Lovely dinner!

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Stacey

Cooking Level: Expert

Home Town: Bowling Green, Ohio, USA

Reviewed: Feb. 12, 2013

I made this for dinner last night and we loved it! Definitely a new addition to the regular rotation. I didn't have MSG so I used salt and pepper. I also used skinless, boneless chicken thighs instead of breasts. I s&p'd the chicken thighs, browned them over med. high heat in the olive oil til they were cooked through then moved them to a plate. Mix the soy, brown sugar, lime juice and zest and a dash of ground red chile pepper instead of crushed red pepper and add to the skillet, scraping any tasty bits from the bottom. Added the chicken back in after the sauce had slightly reduced and allowed the chicken to warm back up a bit basting with the sauce. Also made the couscous using homemade chicken stock some dried cilantro (had it on hand already) and 2 cloves "microplaned" (or finely chopped) garlic. Do yourself a favor and don't forget the fresh lime wedges when serving, they give such a fresh, bright flavor to the chicken. This is such a flavorful dish! Thanks for sharing!

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Jessica

Cooking Level: Intermediate

Reviewed: Feb. 3, 2013

The lime was a bit too strong and it became way too salty as it reduced.

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tricia500

Reviewed: Jan. 21, 2013

Followed the recipe perfectly and it's AWESOME. Simple and soo good. I did have sliced Red Bell Pepper and buttered French bread on the side. This is very, very good and so easy and quick to make. Bon Appetit

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alfons1313

Reviewed: Jan. 21, 2013

This is a tasty recipe even when the amounts of soy sauce and sugar are reduced, and is a good foundation for customizing your own sauce (and for me, adding some veggies).

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NJFoodies

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Jan. 20, 2013

Thank you, Grumpy's Honeybunch! This was EXCELLENT! Fixed it as-written, but doubled the sauce (my bad, because it didn't thicken as it should've, but that's not your fault.)The flavor was *wonderful*, and my husband, who normally hates cous-cous, loved it, too! Kids, husband, and me ate like pigs, and I was just coming off of the 'flu, too- figured it couldn't hurt, seeing as it's so darned close to fat-free- and it was better than chicken soup by a lot! LOL Wonderful recipe- thank you so very, very much! :)

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leopardstripes

Cooking Level: Professional

Home Town: Blaine, Washington, USA

Living In: Boise, Idaho, USA

Reviewed: Jan. 17, 2013

We really liked this recipe! I followed the recipe pretty closely. I didn't have a lime so I didnt have the zest and i used lime juice from a bottle. We eat low carb so I didn't make the couscous and served lightly sautéed French green beans. I will definately make this again.

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