Posts Tagged ‘cous cous’

Unrecipe of the Week

December 27, 2011

This is an easy and tasty side dish that goes great with fish, chicken or meat, and could be the base of a vegetarian meal as well.

Cous Cous Pilaf

Chop one onion and saute it in butter over medium heat until it is soft and transparent, and just starting to brown.

Add 1 1/2 cups of cous cous, and 2 cups of chicken or vegetable broth. Cover, and cook on a very low heat for about 5 minutes.
Season with salt and pepper to taste.

Add a handful of chopped parsley, and about 1/4 cup of pine nuts.

Toss to combine, and enjoy!

photo: Glasshouse Images 

Unrecipe of the Week

September 16, 2009

1279800115.JPGChicken with Dried Apricots and Thyme

As autumn approaches, it’s nice to change up the ingredients and create dishes that feel more in keeping with the season. The dried apricots, balsamic vinegar and woodsy thyme make this chicken dish a perfect entrée for fall.

Sprinkle skinless, boneless chicken breasts with salt and pepper and sauté in olive oil until browned on both sides.

Add balsamic vinegar (a few tablespoons) and chicken broth (about a cup or so) to the pan. The breasts should be almost covered with liquid.

Add dried apricots and several thyme sprigs (stems removed) to the pan.

Cook on medium heat until the chicken is cooked through and tender, and most of the liquid is evaporated, about 20 minutes. The sauce should start to caramelize slightly.

This is great when served with cous cous or brown rice.


Helpful hint: To easily remove the leaves from fresh herbs, such as rosemary and thyme, simply run your thumb and forefinger down the stem, grabbing the leaves as you go. They should fall off easily!

photo: Glasshouse Images

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