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Moroccan Chicken and Whole Grain Couscous
June 28, 2005

Not worth four stars, but better than three. It was good, but considering the wonderful spices, I found it to be somewhat bland (my daughter said it was "watery"). I think that 48 oz is way too much chicken broth, if I make it again, I will cut back the broth by at least one third, maybe even half. I also pulled the chicken out of the pot after simmering for about 15 minutes, because it was more than done, and I did not want to over-cook it (35 minutes total cook time is way too long for diced boneless chicken). I added the chicken back in after the vegetables were done. Next time, I may also consider using chicken thighs whole (with the skin and bone) to provide a richer flavor. It just lacked "oomph", but with a little work, this could be an excellent dish.

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