REAL COOKING!
It had been a while!
I decided to rush Summer a little bit, with dinner over at Dahn and David's to spend some time with Mert, while she is in town.
Grilled Eggplant with Roasted Red Peppers and Basil and the yummy cous cous that I will give y'all the recipe for .
Great big Greek salad with some homemade Greek dressing that I also used as marinade for both the chicken and the eggplant. One stop shaking!
Grilled chicken with the cous cous. This is from Bonappetit via Alexis. A very good summer side dish. I added more olive oil and some lemon juice, but other than that pretty much stuck to the recipe. The next time I make it, I will just bump it up, add more dates, more clementine ( I really don't see why you could not use oranges or what ever you have, but the clementines were very sweet with the dates ) More mint. Do not bother with what ever they are saying about chopping the zest of the clementine, just use your rasp or what ever you have. Add the zest to the segments and added some fresh squeezed juice. I also added some parsley in with the mint.Couscous with Clementines, Chickpeas, Olives, and Dates
INGREDIENTS
2 cups low-salt chicken broth
1 10-ounce package plain couscous (about 1 2/3 cups)
1 teaspoon salt
1 1/2 tablespoons olive oil
3 clementines
1 15-ounce can chickpeas
12 large green olives (such as Cerignola), pitted, quartered lengthwise
6 Medjool dates, pitted, diced
1/4 cup fresh mint leaves, chopped
PREPARATION
Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.
Using vegetable peeler, remove peel (orange part only) of clementines; chop peel. Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces. Combine chopped peel and flesh in small bowl and set aside. ( this is where I added the fresh clementine juice)
Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint, and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.
Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.
Using vegetable peeler, remove peel (orange part only) of clementines; chop peel. Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces. Combine chopped peel and flesh in small bowl and set aside. ( this is where I added the fresh clementine juice)
Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint, and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.
Dahn and Mert all apple-y and having good hair days....
Yet another lap top , Neil and David....
1 comment:
Good hair day, bad computing day and wonderfully delicious food prepared by wonderful Kyle. It was a treat and a happy evening!
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