Middle Eastern Chicken Pot and Butter-Nut Couscous

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I really liked this recipe, I loved the sweet and savory combination, I went easy on the olives since I am not crazy about the flavor. I only used 1 tablespoon of butter for the Couscous and it was plenty.

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I REALLY love this dish. It smells so good cooking right now! One thing I've found is that rinsing the olives before adding them (and adding less than called for helps control the amount of saltiness they bring to the dish.
This time when I wanted to make it, I had everything except enough chicken. I added one cut up chicken breast at the beginning, then to make up the difference added a rinsed and drained can of chick peas when I added the stock. If you do this, add another cup of stock on top of what the recipe calls for and go heavy handed on the spices. The chick peas need to cook a little longer than just chicken to absorb the flavor of the sauce. Just let it go until it's cooked down nicely. If you subbed in vegetable stock for the chicken stock and used just chick peas and no chicken, this could easily become a vegetarian meal.

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Entertained with this recipe and was enough for us to have seconds! Cheap, delicious and exotic. A big hit with everyone. It took more than the 30 minutes, but it never just takes me 30 minutes to make Rachel's recipes...no matter. Fantastic! The Couscous was AMAZING!

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loved this recipe i look forward to trying many more !!!

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Definitely took longer than 30 mins but worth the time. It's quite a simple meal but with so much flavor - it's going to be a staple in our household. I used chicken breast instead and it was just as yummy and I added more spices than the recipe called for. Next time, I'm going to use less stock as I'd like the sauce/gravy to be thicker. The couscous could also use less butter and I think I will add some sultanas to the couscous if I make it as a side for a different meal. Great, easy recipe and sooooo delicious!

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We had this dish for lunch today and it was great. My husband loved it. The stock was too much thought so next time I will for sure reduce the stock to half and will add more spices..Lovely recipe....

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I first made this recipe when the show originally aired. It does have a lot of ingredients and takes more than 30 minutes to prepare but it is so worth it. The warm middle eastern spices mixed with the sweet fruits and tangy olives are perfect together. This is part of my regular recipe repetoire now.

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I just made this and it turned out great! I did make a few modifications though. I increased the spices just a tad, added less chicken stock than the recipe called for (and it still turned out very soupy...next time, I think I may just add half of the amounts called for, and used smart balance and whole grain couscous to make it a tad healthier. You could definitely get away with using only 1 tbs of butter for the couscous. Definitely a recipe I will be making again! Thanks Rachel :

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I usually make this meal with rice instead of couscous - just because I like rice. I use a little less chicken (no more than 4oz per serving! and I add green peas. I've made it a few times and it does make good leftovers. Sometimes I make just the chicken and vegetables to put in pita bread for lunch during the week (less broth so it's drier. I did have to buy smoked paprika the first time I made this recipe. Now I almost always have all the ingredients on hand and this is better than most other things I can whip up... So, I make it often.

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I saw Rachael make this on TV and it sounded kind of crazy to me, but I like all of the individual ingredients, so I thought, why not try this combo?? My husband really liked this, and so did I. Try it!! I did only use 1/2 of a lemon's juice, and a full lemon's worth of zest and did not find it overpowering. It's a nice contrast to the other flavors. I used dried cherries and apricots and was not disappointed. Also used chicken breast, and not thighs, as neither of us like dark meat. Maybe a little too many olives. I would reduce the olives by half.