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Jean B.
 
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Melba's Jammin' wrote:

> How do you think couscous (my new friend -- mmmmmm, fiber!) would work
> in a chicken salady thing? I've got leftover birdie from last night's
> dinner. . . . Couscous, chicken, green onion -- do I bind it with
> something or just do a drizzled and mixed dressing? What about adding
> some clementines to it? (Need to use up some hiding out in the fridge.)
> Almonds?
>
> Talk to me -- I haven't got all day.


Well, too late this time, but here's a recipe my mom found,
probably in the Boston Globe. It was surprisingly good.

Chicken and Saffron Couscous (4)

This is one of Mom's finds, apparently clipped from the Boston Globe.

1 generous pinch saffron threads
1 1/2 c chicken stock (if canned, use half water)
3/8 c olive oil
1/2 tsp salt
1 c couscous
juice of 1 lemon (ca 1/4 c)
grated zest of 1 lemon
1 c or more cubed cooked chicken
1/4 c slivered almonds, lightly toasted
1/4 c golden raisins or diced dried apricots
1/2 c diced zucchini
1 clove garlic, minced
3 scallions, sliced
4 Tbsp chopped cilantro

Put saffron in chicken stock into a medium-sized pot to soak for
20 minutes or more. Add 2 Tbsp oil and tsp salt; cover and
bring to a boil. Stir in the couscous cover, and remove from
heat. Let stand ca 5 minutes or until the liquid has been
absorbed, then fluff with a fork. While the couscous is still
warm, mix together the lemon juice and the remaining oil and stir
into the couscous along with the remaining ingredients. Adjust
seasoning, adding more salt and pepper to taste.

--
Jean B.