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Melba's Jammin'
 
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In article >, "Jean B." >
wrote:

> 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.



Oooh, that sounds good, too, Jean. Thanks. I think I have some
saffron, too. But no cilantro, zucchini, or lemon.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.