Spring vegetable couscous with chicken from Belly Full by Amy Flanigan

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Notes about this recipe

  • sldoug on April 26, 2015

    I've made this recipe twice now, once with chicken and once without, both times with just 3/4 lb of asparagus and both times with chicken broth instead of water. I really liked this dish and, shockingly, so did my kids. Since the veggies are pretty much just steamed, their flavors really stand out individually, and the couscous is such a rich, textural accompaniment. The second time I made it I used a full tablespoon of lemon juice and I think sticking with around a half tablespoon is better for our tastes. You still get a hint of lemon but it's just an undertone instead of identifiably lemony. I'd also like to try something other than asparagus since I just don't love it. Maybe green beans?

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