CousCous Curried Chicken

Tags

chick peas, chicken, chicken curry, CousCous, cumin, curry, dinner, edible violets, ethnic, ethnic cooking, ethnic cuisine, Ethnic Food, Garbanzo beans, recipe

Last night was the first night all year, that Hubster and I both got to come home from school at the same time. He’s working on his final projects for his graduate courses and took a few days off of his extra-curricular jobs (today will be the only other day we have this time). We finally get to enjoy dinner together at a reasonable time… I decided to play around with a new recipe.

Curried Chicken, Cauliflower, Chick Peas with CousCous

Ingredients:
2 c. dry CousCous, 1 Tbs. butter, 2 Tbsp. olive oil, 1 lb. chicken thighs, 1 (16 oz.) bag frozen cauliflower, 1 (15 oz.) can Garbanzo beans, 4 tsp. vegetable bouillon, 1 Tbs. curry powder, 1 Tbs. ground cumin, fresh picked edible violets

Directions:
Cut chicken into chunks. Heat oil in skillet over medium heat. Cook chicken until no longer pink, do not drain juices. Add cauliflower, Garbanzo beans, 1/2 the bouillon, curry, cumin and water. Bring to a boil. Cover and simmer for 10 minutes or so. Bring 2 c. water, butter and remaining bouillon to a boil. Remove from heat, stir in CousCous and cover. Let stand 5 minutes then fluff with a fork.

To Serve:
Place 1 c. cooked CousCous on plate, spoon curry mixture on top. Garnish with fresh violets.

Curry is one of my favorite spices to use.

What is your favorite spice to cook with?

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Hot CousCous Salad

Tags

CousCous, dinner, grilling, hearts of palm, lunch, pot luck, recipe, salad, side, side dish, side dishes, zucchini

I was grilling chicken and steak and needed a quick hearty side to serve with dinner. I grabbed a few of my favorite ingredients and mixed together a Hot CousCous Salad. Hearts of palm was actually on sale at the grocery store, score! I love adding them to my salads.

Hot CouCous Salad

Ingredients:
3 c. cooked CousCous, 1 zucchini, 10 cherry tomato, 3 hearts of palm, 1 c. Feta, 3 Tbsp. EVOO, 1 Tbsp. lemon juice, 1 tsp. dried oregano, 1 tsp. dried parsley, 1 tsp. marjoram, 1 clove of garlic

Directions:
Cut zucchini in half lengthwise and grill. Dice zucchini and add to bowl. Slice cherry tomatoes in half. Slice hearts of palm. Mince garlic. Combine all ingredients in bowl, serve hot.

*I ran out of cherry tomatoes, so I diced a medium tomato.