Hello there– This flavorful couscous dish takes me back to a little trip we took across the straights of Gibraltar during our years living in Spain. We were unapologetic tourists– rode camels, wandered through the souks and ate in a beautiful Moroccan villa– couscous and lamb– followed by glasses of tea, boiling water poured into glasses filled with mint. It was a marvelous, memorable trip.
So here are a few of those flavors in a meal that’s easy and just the right amount of exotic (meaning picky eaters will still enjoy it!). It puts me to wishing for another trip to some intriguing far away place!
CHICKEN AND COUSCOUS WITH DATES & ALMONDS
1 pound chicken thigh meat (off the bone)
2 cloves garlic, minced
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tab. olive oil
1 cup couscous*
1/2 tsp. salt
1/2 medium white onion, cut in chunks
1/2 cup cilantro
1 tab. olive oil
1 tsp cumin
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup sliced almonds
6 dates, pitted and chopped to nice little bits
Cut the chicken thigh meat into strips. In a deep bowl mix together the garlic, 1 tsp. cumin, 1/4 tsp. salt, 1/4 tsp. pepper and olive oil. Stir the meat into the mixture and let it marinate while you prepare the couscous ingredients.
Bring 1 cup water and 1/2 tsp. salt to a boil. When it is boiling, take it off the heat and stir in the couscous. Let it sit at least 5 minutes with the lid on the pan.
With a stick blender (or food processor or blender), grind together the white onion, cilantro, 1 tab. olive oil, cumin, 1/4 tsp. salt and 1/8 tsp. pepper until they are a paste.
Put the chicken on a broiler proof pan sprayed with cooking spray. Broil on medium, 3 minutes and turn it over for 3 minutes more.
Remove the chicken to a plate and pour the broiler pan juices over the couscous. Stir the cilantro mixture, dates and almonds into the couscous. Spoon it out onto a pretty plate and top it with the chicken. Makes 3 or 4 dinner servings. Enjoy!
*I like the Trader Joes whole wheat couscous–hearty good.