Pineapple Chicken Couscous Salad

May 25, 2012 § Leave a comment

E: We made this salad totally on a whim. We had some extra pineapple sitting around from an earlier and unpublished recipe, and decided we wanted something with couscous. Joanna loves couscous, but I often find plain couscous is less interesting than even plain pasta. However, warm couscous salads such as this one have no such issues. We loved this! It is one of our favorites and it is a shame it has gone so long unpublished. The mix of flavors here is really excellent: if you are a fan of pineapple you will love it, but I think the pineapple blends so well into the dish as a whole that it is worth a try even if you don’t love it on its own. We used some Mediterranean-inspired parsley and basil to flavor the chicken, which we thought played off nicely with the sweetness of the fruit, but the chicken could be done in a multitude of different ways.

Toss in some peas and, if you are feeling brave, garnish with some sauteéd asparagus and you have yourself a tasty salad, warm or cold.

this was awesome!

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Chicken Tagine

September 6, 2011 § 2 Comments

E: So we bring you another recipe we tried out to make use of our new slow cooker. Let’s cut to the chase. Tagine is (in this case) a Moroccan dish named after the clay vessel in which it is cooked and served. If you don’t have a tagine (and really, who doesn’t have a genuine clay tagine these days? let’s be serious) then a slow cooker will serve you just as well.

a tasty bowl of North-African inspired goodness

This is really quite easy to make, and has some tasty spices. We changed some ingredients from the recipes we saw since we weren’t concerned about authenticity. Just about anything will do, so toss in what you have! We made it with chicken but you could use all sorts of meat and/or veggies.

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Warm Couscous Salad with Avocado, Cranberries, and Feta

April 16, 2011 § Leave a comment

J:  So, I was trying to figure out what I wanted to eat this week, and remembered that I had most of a box of couscous in my pantry left over from making these mac ‘n’ cheese burgers.  I decided that, yes, couscous has an extraordinary shelf life, but it was about time that I used up the rest of that box.  So, what to do?  I settled on a riff on a salad that I used to make all the time in college: it used spinach as the base, and had feta, dried cranberries, avocado, and almonds, and a little bit of light balsamic dressing.  I decided to throw in the same mix-ins, but leave out the spinach and add one or two other ingredients I thought might go with couscous.  For instance, I knew I wanted a spice, and Erik suggested turmeric, so I threw in some of that and it worked really nicely.

This salad turned out just the way I wanted it.  It’s so delicious and so, so easy, and it’s even pretty healthy for you!  You can have it as a main course or as a side, and while I prefer it to be just a bit warm, you could serve it cold as well.  It’s got nice fresh flavors, and it would be great to take on a picnic or some other outing to enjoy the lovely spring weather!

One last note: I made this with 3/4 box of couscous, so I’ve scaled up the recipe to be for a full box.  Most of the amounts for the mix-ins can be adjusted to your own taste, so feel free to play around with them to get proportions that you like.

dramatic lighting!

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