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Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms Recipe

Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms

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Average Rating:

Total Reviews: 30

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  • on July 09, 2012

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    Delicious! Not complicated. I also cut way down on the balsamic (2 Tbls and it was really good. Nice marinade, I'll probably use it over and over again.

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  • on May 28, 2012

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    We enjoyed the couscous recipe, but we were disappointed with the chicken. The lemon/rosemary and Emeril seasoning cancelled each other out. We LOVE lemon and rosemary, but they did not shine with the hot seasoning.

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  • on May 07, 2012

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    This recipe was excellent. I did everything as instructed except I didn't make the couscous. Instead we set the chicken and mushrooms on top of of baby green lettuce. I cut down the balsamic vinegar as advised in the previous review, to about 1 tablespoon...it was perfect to me. I've never made the Essence spice blend before, and I'm totally addicted to it now. I'm planning to use it on fish, shrimp and chicken again in the future.

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  • on April 12, 2012

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    Will make entire meal again, but too much balsamic vinegar for my taste. Next time I will use 1/4 cup of balsamic or less. I will also use the amount of water recommended on the couscous package. Mine came out too dry following this recipe. Had to add more boiling water.

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  • on July 31, 2011

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    Loved this recipe. I was a little skeptical of the balsamic vinegar with the mushrooms but they tasted great!

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  • on June 21, 2011

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    I just used the marinated chicken portion (The third recipe I've tried. I found it well balanced and have settled on it as my rosemary/lemon marinade. I'm so pleased with it, after reading the other reviews, I'm looking forward to doing the whole meal! But the chicken can stand on it's on.

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  • on May 11, 2010

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    Used the stove top to cook spinach (raining too much for the grill and used spinach instead of mushrooms. On my menu every month!

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  • on April 07, 2010

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    This was one of the most flavorful and moist chicken dishes I've ever tasted, especially since it was prepared on a grill. It paired perfectly with the couscous, and since my market didn't carry currants I simply substituted sultanas which lent a nice sweetness and color. To the reviewers who complained about the flavor of the balsamic vinegar overwhelming the dish or being far too tart, I think the problem might be that you didn't reduce the sauce enough - in this dish, you must really allow all that sharp vinegar taste to boil away, until what is left is just a sweet glaze. That can take some time, certainly longer than the recipe suggests.

    Everything was delicious and went terrifically together, but that chicken, oh man what a standout.

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  • on September 23, 2009

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    This was a fantastic "nice" meal for a weekday night. The balsamic is strong, but I like how it complemented everything else.

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  • on September 10, 2009

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    All in all, it is a great dish and not that difficult to prepare. The mushrooms are divine, the chicken moist and yummy. I just thought that there was not enough liquid to blossom the couscous...I ended up having to add more boiling water in the end to soften. My husband agreed, and he's a Moroccan who grew up on couscous! Still it's a keeper recipe :- It's Emeril, for petes sake!

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