"Italian style" couscous and chicken
"Italian style" couscous and chicken
This didn't turn out exactly like I expected it to, but we both thought it was pretty good.
4 servings couscous
3/4-1 lb chicken breasts, cubed. (tofu might work too)
1 tsp rosemary
1 tsp crushed red pepper
2 tsp diced garlic
1 tbsp butter (or 1 tbsp extra virgin olive oil)
1 tsp salt (optional)
1 tsp MSG (optional)
4 oz mushrooms, chopped
1-2 oz dried tomatoes, diced
1/2 pint cherry or grape tomatoes, sliced
2-3 oz black olives, sliced
Measure the rosemary, then grind it partway in a mortar and pestle. Mix in the red pepper.
Add some olive oil, the garlic and half of the rosemary/red pepper mix to a frying pan or other pot suitable for pan-frying the chicken. Optionally add a small fraction of the diced dried tomatoes. Set on medium-low to gently roast the spices in the oil, but don't get it so hot that all the water boils away yet.
Measure out the water for the couscous and put it in a pot. Add the butter, salt, MSG, mushrooms and dried tomatoes to the water. Also add the rest of the rosemary/red pepper. Bring to a boil, but not too quickly. Once the water boils stir in the couscous, cover and remove from heat.
Turn up the heat and stir fry the chicken, timing it to be done once the couscous is ready. You may want to drain or strain the chicken to remove any excess oil, your call.
Fluff the couscous and add the chicken, tomatoes and olives. Add crushed red pepper to taste.
This didn't turn out exactly like I expected it to, but we both thought it was pretty good.
4 servings couscous
3/4-1 lb chicken breasts, cubed. (tofu might work too)
1 tsp rosemary
1 tsp crushed red pepper
2 tsp diced garlic
1 tbsp butter (or 1 tbsp extra virgin olive oil)
1 tsp salt (optional)
1 tsp MSG (optional)
4 oz mushrooms, chopped
1-2 oz dried tomatoes, diced
1/2 pint cherry or grape tomatoes, sliced
2-3 oz black olives, sliced
Measure the rosemary, then grind it partway in a mortar and pestle. Mix in the red pepper.
Add some olive oil, the garlic and half of the rosemary/red pepper mix to a frying pan or other pot suitable for pan-frying the chicken. Optionally add a small fraction of the diced dried tomatoes. Set on medium-low to gently roast the spices in the oil, but don't get it so hot that all the water boils away yet.
Measure out the water for the couscous and put it in a pot. Add the butter, salt, MSG, mushrooms and dried tomatoes to the water. Also add the rest of the rosemary/red pepper. Bring to a boil, but not too quickly. Once the water boils stir in the couscous, cover and remove from heat.
Turn up the heat and stir fry the chicken, timing it to be done once the couscous is ready. You may want to drain or strain the chicken to remove any excess oil, your call.
Fluff the couscous and add the chicken, tomatoes and olives. Add crushed red pepper to taste.