8 responses

  1. Talia
    December 2, 2013

    This looks delicious! I want to make this and I have a few questions. Zest an entire lemon? A bunch of thyme including the stems? Can I make this and use regular couscous and ladle the broth on top of it in individual bowls after the chicken is finished? Thank you!

    • Samantha
      Samantha
      December 2, 2013

      Hi Talia! So I have a thing for lemon zest and tend to go heavy on it, but you can add as much or little as you want! Depending how large your lemon is, it’s really about 1 Tablespoon of zest. Use a zester to take the yellow part of the lemons skin off, if not, don’t worry about it. As for the thyme, I meant just the leaves (I’ll clarify next time). I think it would be wonderful with regular couscous as well! Enjoy and let me know how it comes out!

  2. Kay
    December 6, 2013

    I’ve never had Isreali couscous before, looks delicious. Thanks for the recipe, if I can find the couscous, I’ll give it a try.

    • Samantha
      Samantha
      December 6, 2013

      It’s just little pasta really :)) Or use regular couscous..I love both! Good luck and enjoy!

  3. Debbie
    December 10, 2013

    Aloha Nui Samantha
    Small world
    Delish

  4. Food to Fitness
    December 12, 2013

    Looks delicious! Thanks for sharing.

  5. sippitysup
    January 23, 2014

    I was googling around looking for inspiration for the chicken and Israeli couscous that needs to be used up tonight. This dish is exactly want I had in mind. It was that pinch of saffron that sold me. Thanks GREG
    sippitysup recently posted..By: Oui, ChefMy Profile

    • Samantha
      Samantha
      January 23, 2014

      Such a compliment from you! Thanks Greg!!

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