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Monday, April 11, 2011
Wednesday, April 6, 2011
My new love... Couscous
Couscous was never something I reached for while eating, cooking, or searching. It's messy, and seems complicated to make. I recently bought a magazine called All You. It's only available at Walmart and it has tons of coupons in it! I basically got it for the coupons. After I ripped it apart with my scissors, I saw this recipe for couscous with chicken, chickpeas and apricots. Looks appetizing. right?
The next day, I declared that it was my off day at work. I bought the ingredients and got Peggy to join me. I modified the recipe a bit. The recipe is fun because you can totally make it yours. I made this four times last week. It's so addicting, one bite and you crave more. I love paring this recipe with mac and cheese. My current favorite is homestyle mac and cheese. Enjoy!
4 servings.
Ingredients:
-1 1/2 cups or 14oz of low-sodium chicken broth (I stocked up from walgreens. they had Swansons chicken broth 2/$1 for the week of April 3rf-April 9th 2011)
- 1 cup of couscous ( I use the whole wheat couscous from trader joe's. It has three cups in it)
-salt
-1/4 cup olive oil
- 2 lemons, juice of two and zest of one. maybe two if you like it really tart
- 1/2 tsp ground cumin
- 1/8 tsp ground coriander
- 1/2 tsp garlic powder
- 1 cup shredded cooked boneless, skinless chicken. (I buy the three pack and cut the chicken up halfway and saute with salt and pepper. I use the other two to make this dish for two more times!)
- 1 15oz chickpeas, drained and rinsed
- 1/4 cup sliced almonds, toasted
- 3 scallions, white and light green parts, finely chopped
- 1/2 red pepper, diced
- 8 cups chopped romaine or mixed salad greens
Preparation:
1. In a medium saucepan, bring broth to a boil. Stir in couscous and 1/2 tsp. salt; cover and remove from heat. Let stand until couscous is tender, about 5 minutes. Transfer to a bowl, fluff with a fork and let cool slightly.
2. In a saute pan toast the almonds, and set it aside. Wipe the pan with a paper towel, then saute the chicken with olive oil. In one bowl, whisk together oil, lemon juice and cumin. Put couscous in the bowl and toss to coat. Stir in chicken, chickpeas, almonds, apricots and scallions. Season with salt and serve over lettuce.
My estimate per person is $4.00 with couscous, lettuce, and mac and cheese.
The next day, I declared that it was my off day at work. I bought the ingredients and got Peggy to join me. I modified the recipe a bit. The recipe is fun because you can totally make it yours. I made this four times last week. It's so addicting, one bite and you crave more. I love paring this recipe with mac and cheese. My current favorite is homestyle mac and cheese. Enjoy!
4 servings.
Ingredients:
-1 1/2 cups or 14oz of low-sodium chicken broth (I stocked up from walgreens. they had Swansons chicken broth 2/$1 for the week of April 3rf-April 9th 2011)
- 1 cup of couscous ( I use the whole wheat couscous from trader joe's. It has three cups in it)
-salt
-1/4 cup olive oil
- 2 lemons, juice of two and zest of one. maybe two if you like it really tart
- 1/2 tsp ground cumin
- 1/8 tsp ground coriander
- 1/2 tsp garlic powder
- 1 cup shredded cooked boneless, skinless chicken. (I buy the three pack and cut the chicken up halfway and saute with salt and pepper. I use the other two to make this dish for two more times!)
- 1 15oz chickpeas, drained and rinsed
- 1/4 cup sliced almonds, toasted
- 3 scallions, white and light green parts, finely chopped
- 1/2 red pepper, diced
- 8 cups chopped romaine or mixed salad greens
Preparation:
1. In a medium saucepan, bring broth to a boil. Stir in couscous and 1/2 tsp. salt; cover and remove from heat. Let stand until couscous is tender, about 5 minutes. Transfer to a bowl, fluff with a fork and let cool slightly.
2. In a saute pan toast the almonds, and set it aside. Wipe the pan with a paper towel, then saute the chicken with olive oil. In one bowl, whisk together oil, lemon juice and cumin. Put couscous in the bowl and toss to coat. Stir in chicken, chickpeas, almonds, apricots and scallions. Season with salt and serve over lettuce.
My estimate per person is $4.00 with couscous, lettuce, and mac and cheese.
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