Garlic Chicken in Casserole with Israeli Couscous

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I made this yesterday and it was good, but I have to agree with some of the others - I don't think it's worth the time it takes to prepare it.

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I thought this was a great recipe. Took awhile to make but so worth it. The saffron, cumin and subtle heat from red pepper was fantastic! Thank you, Anne. Another winner

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Flavor was nice, but I thought overall it was a bit time consuming to prepare. Anne always makes it look so quick and simple. I did prepare the marinade and chicken the day before cooking. I would not butcher a whole chicken again. Too messy. Thought the cumin would be overpowering, but it wasn't. Did have to cook the whole dish at least 20 min. longer because the chicken wasn't done. Fortunately, I made sure to undercook the couscous so it wasn't mushy. Probably wouldn't make again.

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Will become one of my "go to" chicken recipes. Tasty, easy. Loved the roasted garlic flavor. Love using couscous in a not-Mediterranean/Tunisian salad or tagine recipe. Thanks again, Anne!!

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I tried this recipe despite some of the negative reviews because it sounded so good when Anne was making it on her show. However, my experience with it is that it's just OK.

While I like saffron and use it in other dishes, I found it muddied and overwhelmed the flavors of the dish in this instance. I would have liked a stronger garlic flavor-- maybe it would be good to incorporate some of the roasted garlic into the couscous?

In general, this was a lot of work for only OK results, so I wouldn't do the dish as is again. On its own the couscous is nice, and I might make it again with less saffron and some garlic and pair it with beef, or just a salad as a meatless dish. I felt that the chicken wasn't strongly flavored enough to stand up to the couscous.

I also noticed that like dmurphy431 says, that when browning the chicken, the marinade burned. It wasn't delicious brown food, but bitter burnt bits that got incorporated into the couscous. Not good eats!

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Took some time and was fun to make but not as good as I hoped, not much garlic flavor, and Isralie coucous was too starchy for me. Would make more marinade also. I find that many of Annes recipes tend to burn while going for brown food. Maybe burned and brown are different for each person

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Took some time and was fun to make but not as good as I hoped, not much garlic flavor, and Isralie coucous was too starchy for me. Would make more marinade also. I find that many of Annes recipes tend to burn while going for brown food. Maybe burned and brown are different for each person

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I didn't plan enough time to let the marinade work, and I didn't sear it in a pan before putting it in the oven. I didn't have thyme, so I substituted marjoram. My husband got the first bite - he said don't even bother trying this. It's so bad I'll eat it all so we don't have to waste it. That's how I know something turned out awesome! Love this - will use it again! We didn't make the couscous since I have Celiac's disease, so no comment on that. ♥ this recipe!

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I put this garlic mixture on a roasting chicken and roasted it. SO. A. MAZING. Love love love.

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this dish was SO ....YU...CKY...that I had to trash it