One-pan chicken with couscous and carrots from Cook’s Country Magazine, Jun/Jul 2017 (page 26)

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Notes about this recipe

  • anya_sf on August 08, 2021

    I used 5 boneless, skinless chicken thighs. I increased the couscous by 25% as well as the water (turns out it's equal weights of couscous and water) and spices, plus added some coriander as suggested by online reviewers. The couscous texture was great. With a generous amount of extra salt, juice of a second lemon, and more herbs (I used cilantro and dill), it was quite flavorful as well.

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