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.
--
-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.

"Melba's Jammin'" > wrote in message
...
> 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.
> --

Don;t expect to get much fiber from couscous - after all it's just pasta
made with white flour.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
om...
> "Melba's Jammin'" > wrote in message
> ...
>> 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.
>> --
>
> Don;t expect to get much fiber from couscous - after all it's just pasta
> made with white flour.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.

I'm thinking the same thing Barb .. there are 2g's of fiber per serving.
Try barley ...

"Melba's Jammin'" > wrote in message
...
> 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.
> --
> -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

Perfect - I would use lemon juice - fresh if available along with some evoo
and toss the ingredients. I don't exactly know why but I think I would toss
with the oil first then the Lemon Juice.

Dimitri

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.

I'd use dried fruit instead of fresh - dried apricots or cherries.
Some toasted nuts (pecans, pine nuts) would be good too.

Serve the clementines on the side or in a green salad to go with.

Or...depending on how much chicken you've got...add it to sauteed
onions and mushrooms, add a little sherry and butter to make a sauce,
and serve it hot on top of the couscous.

Susan B.

In article >,
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.

I like the drizzled idea. Maybe lemon juice, olive oil, salt and
pepper. Got any herbs to add along? parlsey, mint.. you know. I like
the almonds idea too.

You will let us know what you ended up doing and how it tasted, won't
you?

marcella

"sueb" > wrote in
ups.com:

> Serve the clementines on the side or in a green salad to go with.
>
> Or...depending on how much chicken you've got...add it to sauteed
> onions and mushrooms, add a little sherry and butter to make a sauce,
> and serve it hot on top of the couscous.
>
> Susan B.
>
>
>
OOOPS you're talking chicken!

* Exported from MasterCook *

Pork and Couscous Salad with Dried Cherries

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 4-ounce pork chops -- cut into 3/4" cubes
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1 1/3 cups dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 scallions -- sliced
2 oranges -- peeled and sliced
1 medium cucumber -- sliced
4 tablespoons olive oil
2 tablespoons orange juice
Zest of one orange
1 1/2 teaspoons brown sugar
Salt and pepper -- to taste
2 tablespoons chopped pecans

Combine cumin, ginger, allspice, garlic powder and cayenne and rub
mixture over pork cubes; skewer cubes and grill over hot coals for 8-10
minutes, turning occasionally. Set aside.

Meanwhile, cover couscous with boiling water seasoned with 1/2 teaspoon
salt; cover and let rest 5 minutes. Stir cherries and scallions into
couscous. Arrange cucumber around the edge of four dinner plates; equally
portion couscous mixture onto plates, topping with orange slices and pork
cubes.

Stir together olive oil, orange juice, orange zest, brown sugar and salt
& pepper; drizzle over salads and garnish each salad with chopped pecans.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 527 Calories; 19g Fat (31.9%
calories from fat); 17g Protein; 74g Carbohydrate; 7g Dietary Fiber; 18mg
Cholesterol; 299mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 4576 0 0 0 0 0 449 0 0 26525 0 0 0 0 0 2130706543 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Barb,

How about this from Cooking Light:

Couscous Salad with Chicken and Chopped Vegetables

The creamy yogurt dressing has a hint of sweetness from the honey and
an extra zing from the vinegar.


Salad:
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

Dressing:
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in
a medium saucepan; gradually stir in couscous. Remove from heat; cover
and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool
to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil
to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or
until bell pepper is tender. Add bell pepper mixture, chicken, carrot,
onions, currants, mint, and black pepper to couscous; toss gently to
combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring
with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 368 (20% from fat); FAT 8g (satfat 2.1g, monofat 4g, polyfat
1.2g); PROTEIN 24.1g; CARBOHYDRATE 49.4g; FIBER 4.3g; CHOLESTEROL 46mg;
IRON 1.8mg; SODIUM 540mg; CALCIUM 148mg;
Cooking Light, JUNE 2004

or this, check out the CL website for some other chicken and couscous
ideas.

Chicken and Couscous Salad

If you can't find the specified box size of couscous, you can use 1
cup uncooked couscous. If you have any salad left, take it to work for a
light lunch.


Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted

Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

To prepare salad, bring broth to a boil in a medium saucepan;
gradually stir in couscous. Remove from heat; cover and let stand 5
minutes. Fluff with a fork. Spoon couscous into a large bowl; cool
slightly. Add chicken, onions, radishes, cucumber, parsley, and pine
nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring
with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat.
Stir frequently, and as soon as they become fragrant, remove the nuts
from the pan.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 334 (29% from fat); FAT 10.9g (satfat 2g, monofat 5.9g,
polyfat 2.1g); PROTEIN 20.9g; CARBOHYDRATE 35.8g; FIBER 2.9g;
CHOLESTEROL 39mg; IRON 1.8mg; SODIUM 484mg; CALCIUM 23mg;
Cooking Light, MAY 2004









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.

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.

What about something along the lines of couscous,
feta, mint, small cherry tomatoes? Maybe some red
onion? Kinda sounds good to meeeeeeeeeee!
Goomba

"Bell Jar" > wrote in message
. com...
>
> "Peter Aitken" > wrote in message
> om...
>>
>> Don;t expect to get much fiber from couscous - after all it's just pasta
>> made with white flour.
>>
>>
>> --
>> Peter Aitken
>>
>
> I'm thinking the same thing Barb .. there are 2g's of fiber per serving.
> Try barley ...
>

Barb mentioned that she was using whole wheat couscous from Trader Joe's. I
just bought a box of the same from TJ's today, and it says that in a 1/3 cup
serving, there are 7 grams of fiber. Not bad!! For some reason, whole
wheat couscous is not as yucky as other kinds of whole wheat pasta --
however, I have found that I need to use it up quickly, or else keep it in
the freezer...if I leave it around for months, it tastes kind of off. (If
anyone knows a brand of whole wheat pasta that is *really* tasty, please let
me know!)

(Trader Joe's story: Ok, the sample du jour at TJ's today was rack of lamb
w/ some salad on the side...ordinarily, that would be a very nice sample,
but once I had that first bite of meat in my mouth, I remembered that it's
Good Friday! ...so I had to chuck it....but it was a wee bit overcooked,
anyway).

Back to couscous -- Barb, I love the salad ideas that are rolling in! I
think the green onions and chicken and some almonds sound wonderful with the
couscous, and you could use the clementines to get rid of them, and maybe
next time, try some snipped, dried apricots. Let us know how it is! The
Greek chicken/couscous salad sounds delish, too.

Chris

Barb 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?

That all sounds good... Most of the suggestions so far have taken the dish
in a Middle-Eastern direction, but that's not really mandatory. Here are a
few options which leap to mind:

Spanish: Add black olives, clementines, green onions, toasted almonds, some
flat-leaf parsley (or curly, if that's what you've got on hand) to the
couscous and chicken. Make dressing with extra-virgin olive oil (for once,
the extra-virgin is appropriate, since it isn't going to be heated), red
wine vinegar, salt, pepper, and paprika. (Sherry vinegar would be even more
Spanish, but I don't know how likely you are to have it.)


Fake Asian: Start off with the couscous, chicken, green onions, clementines,
and almonds. Make this salad dressing (originally from the Chopstix chicken
salad):

1/4 cup red wine vinegar
2 tablespoons light soy sauce
2 tablespoons Oriental sesame oil
1 tablespoon plus 1 teaspoon sugar
1 tablespoon hoisin sauce
1 teaspoon Chinese chili sauce
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons finely minced ginger
2 cloves finely minced garlic

Mix all ingredients together


Fake Russian: Start off with the couscous, chicken, green onions,
clementines and some chopped walnuts. Make this salad dressing:

1 cup sour cream
1 tablespoon wine vinegar
2 tablespoons chopped fresh mint, tarragon, or thyme
dash of sugar
Salt and pepper to taste

Mix all ingredients together


Fake Southwestern: Roast a couple bell peppers (either directly in the flame
from a gas stove, in a toaster oven, or under a broiler), turning
frequently, until uniformly lightly charred. Put the peppers into a deep
bowl, cover with plastic wrap, and allow to rest. Combine the couscous and
chicken; add some minced garlic, dried oregano, basil, and just a touch of
cumin. When the peppers have cooled, remove the skins. Cut off the tops of
the peppers and remove the seeds. Stuff with the couscous mixture. You can
put Velveeta in there too, if you like it. Make a salsa from the clementines
(clementine segments with the membranes removed, red onion, cilantro, mint,
and some chopped peppers: My Safeway has these sweet barely-hot peppers
which look like jalapenos, which would be ideal.)


Bob

In article >, Goomba38
> 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.
>
> What about something along the lines of couscous,
> feta, mint, small cherry tomatoes? Maybe some red
> onion? Kinda sounds good to meeeeeeeeeee!
> Goomba
>

Forget the feta and the tomatoes. He won't eat them. Without them,
it's boring.
(And we went to Don Pablo's for a couple bowls of tortilla soup -- yum.
cheap lunch for two. Chicken salad tomorrow, I guess. Cioppino this
evening.)
--
-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.

In article > , "Bell
Jar" > wrote:
(snip)
> > Don;t expect to get much fiber from couscous - after all it's just
> > pasta made with white flour.
> > --
> > Peter Aitken
> >
> > Remove the crap from my email address before using.
>
> I'm thinking the same thing Barb .. there are 2g's of fiber per serving.
> Try barley ...

This is whole wheat stuff and purports 7g dietary fiber per ~2/3 cup
prepared stuff. Works for me. I like barley well enough but I'm loving
this stuff and its per serving fiber content. Thanks for the thought.
--
-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.

In article >, Monsur Fromage du
Pollet > wrote:

> "sueb" > wrote in
> ups.com:
>
> > Serve the clementines on the side or in a green salad to go with.
> >
> > Or...depending on how much chicken you've got...add it to sauteed
> > onions and mushrooms, add a little sherry and butter to make a sauce,
> > and serve it hot on top of the couscous.
> >
> > Susan B.

>
> * Exported from MasterCook *
>
> Pork and Couscous Salad with Dried Cherries
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:20
> Categories : Salad
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 4-ounce pork chops -- cut into 3/4" cubes
> 1 teaspoon ground cumin
> 1/2 teaspoon ground ginger
> 1/2 teaspoon allspice
> 1/2 teaspoon garlic powder
> 1/4 teaspoon cayenne
> 1 1/3 cups dry couscous
> 2 cups boiling water
> 1/2 teaspoon salt
> 1/2 cup dried cherries
> 4 scallions -- sliced
> 2 oranges -- peeled and sliced
> 1 medium cucumber -- sliced
> 4 tablespoons olive oil
> 2 tablespoons orange juice
> Zest of one orange
> 1 1/2 teaspoons brown sugar
> Salt and pepper -- to taste
> 2 tablespoons chopped pecans


I'll have to fake this one. No mushrooms and no cuke. Thanks, M'sieur.
--
-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.

In article . com>,
"sueb" > wrote:

> Melba's Jammin' wrote:
> > What about adding some clementines to it? (Need to use up some
> > hiding out in the fridge.)

> I'd use dried fruit instead of fresh

Not tomorrow - those little girls have got to go. 8-0)
--
-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.

In article >,
Marcella Peek > wrote:
> I like the drizzled idea. Maybe lemon juice, olive oil, salt and
> pepper. Got any herbs to add along? parlsey, mint.. you know. I like
> the almonds idea too.
>
> You will let us know what you ended up doing and how it tasted, won't
> you?
>
> marcella

Mercy, there'll no doubt be pictures. :-) No fresh herbs on the
premises at the moment.
--
-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.

In article . net>,
yempf > wrote:

> Barb,
>
> How about this from Cooking Light:
>
> Couscous Salad with Chicken and Chopped Vegetables
>
> The creamy yogurt dressing has a hint of sweetness from the honey and
> an extra zing from the vinegar.
>
>
> Salad:
> 1 1/2 cups water
> 1 tablespoon olive oil, divided
> 3/4 teaspoon salt
> 1 cup uncooked couscous
> 1 cup chopped yellow bell pepper
> 1/2 cup finely chopped zucchini
> 1/2 cup chopped mushrooms
> 1 1/2 cups chopped skinless, boneless rotisserie chicken
> 1/2 cup (1/8-inch-thick) diagonally cut carrot
> 1/4 cup thinly sliced green onions
> 3 tablespoons dried currants
> 3 tablespoons finely chopped fresh mint
> 1/8 teaspoon freshly ground black pepper
>
> Dressing:
> 1 cup plain low-fat yogurt
> 3 tablespoons fresh lemon juice
> 1 tablespoon honey
> 1 tablespoon white wine vinegar
>
> To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in
> a medium saucepan; gradually stir in couscous. Remove from heat; cover
> and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool
> to room temperature.
>
> Heat a large nonstick skillet over medium-high heat. Add remaining oil
> to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or
> until bell pepper is tender. Add bell pepper mixture, chicken, carrot,
> onions, currants, mint, and black pepper to couscous; toss gently to
> combine.
>
> To prepare dressing, combine yogurt and remaining ingredients, stirring
> with a whisk. Drizzle over couscous mixture, tossing gently to combine.
>
> Yield: 4 servings (serving size: 1 1/2 cups)
>
> CALORIES 368 (20% from fat); FAT 8g (satfat 2.1g, monofat 4g, polyfat
> 1.2g); PROTEIN 24.1g; CARBOHYDRATE 49.4g; FIBER 4.3g; CHOLESTEROL 46mg;
> IRON 1.8mg; SODIUM 540mg; CALCIUM 148mg;
> Cooking Light, JUNE 2004
>
> or this, check out the CL website for some other chicken and couscous
> ideas.
>
> Chicken and Couscous Salad
>
> If you can't find the specified box size of couscous, you can use 1
> cup uncooked couscous. If you have any salad left, take it to work for a
> light lunch.
>
>
> Salad:
> 1 1/4 cups fat-free, less-sodium chicken broth
> 1 (5.7-ounce) box uncooked couscous
> 1 1/2 cups cubed cooked chicken (about 6 ounces)
> 1/2 cup thinly sliced green onions
> 1/2 cup diced radishes (about 3 large)
> 1/2 cup chopped seeded peeled cucumber
> 1/4 cup chopped fresh flat-leaf parsley
> 2 tablespoons pine nuts, toasted
>
> Dressing:
> 1/4 cup white wine vinegar
> 1 1/2 tablespoons extravirgin olive oil
> 1 teaspoon ground cumin
> 1/2 teaspoon salt
> 1/8 teaspoon freshly ground black pepper
> 1 garlic clove, minced

This might happen - but not tomorrow, I think. Missing too many
ingredients on the premises at the moment. Thanks, though -- it looks
great.

-B
--
-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.

In article . net>,
yempf > wrote:

> Barb,
>
> How about this from Cooking Light:
>
> Couscous Salad with Chicken and Chopped Vegetables

> Chicken and Couscous Salad

(particulars snipped)
Thanks. They both look good.
--
-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.

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?

A very good idea, Queenie, but it doesn't go far enough. Here is a
truly delectable recipe which, no doubt, will at once become your
all-time favourite. It calls for smoked chicken, but I don't see why
grilled, broiled of fried one can't be used instead. The recipe is from
<http://aww.ninemsn.com.au/ARTICLE.aspx?id=41393>.

Bubba


Smoked chicken with couscous, orange and beetroot

Serving size: Serves 2
Cooking time: Less than 60 minutes

INGREDIENTS

2 smoked chicken breasts, finely sliced

1 cup couscous
1 cup orange juice
1 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1 Spanish onion, finely chopped
1/4 bunch coriander, chopped
1/4 bunch parsley, shredded
Salt and black pepper

4 large beetroots
vegetable stock to cover
2 tablespoons vinegar
1 teaspoon salt
1 tablespoon sugar

METHOD

Slice chicken breasts thinly, and cook on a preheated griddle pan until
heated through.

To prepare couscous- Bring orange juice to the boil, tip over couscous
and wrap with cling wrap. Set aside and allow to cool for 10 minutes.

Once 10 minutes has lapsed, using a fork separate the couscous grains
and fold through the ground coriander, cumin, Spanish onion and herbs.
Season with salt and pepper. Set aside and keep warm.

To prepare beetroots, place into a large saucepan with stock, vinegar,
salt and sugar. Bring to the boil, reduce heat and allow to simmer for
approximately 40 minutes or until tender.

To serve, slice beetroots into thin rounds and place 2-3 slices
onto the serving plate. Place 2-3 tablespoons of couscous neatly onto
each round, top each with equal amounts of grilled chicken and serve.

In article >,
(Victor Sack) 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?
>
> A very good idea, Queenie, but it doesn't go far enough. Here is a
> truly delectable recipe which, no doubt, will at once become your
> all-time favourite. It calls for smoked chicken, but I don't see why
> grilled, broiled of fried one can't be used instead. The recipe is from
> <http://aww.ninemsn.com.au/ARTICLE.aspx?id=41393>.
>
> Bubba
>
>
> Smoked chicken with couscous, orange and beetroot

Ohfercryingoutloud!

> Serving size: Serves 2
> Cooking time: Less than 60 minutes

How about less than 30 seconds since it's not happening in my kitchen.
Hmmmmmmmm?


> INGREDIENTS
>
> 2 smoked chicken breasts, finely sliced
>
> 1 cup couscous
> 1 cup orange juice
> 1 teaspoon ground coriander seed
> 1/2 teaspoon ground cumin seed
> 1 Spanish onion, finely chopped
> 1/4 bunch coriander, chopped
> 1/4 bunch parsley, shredded
> Salt and black pepper
>
> 4 large beetroots

Stop right THERE, Bubba!

Rob wouldn't eat it -- he won't do coriander (when you say a bunch, may
I safely assume you're referring to what I would call cilantro? If not,
clarify, please. Danke.)
--
-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.

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 ½ 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.

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 ½ 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.

Bell Jar wrote:

> I'm thinking the same thing Barb .. there are 2g's of fiber per serving.
> Try barley ...
>

Sylivia,
She said she was using WW couscous, which, to me, is still not as gutsy
as bulgar. Gimme that old time tabbouli...between the lemon juice and
the parsley and the bulgar: vitamins and fiber. The Lebanese say
tabbouli will "put nails in your bones".
Or so I've been told.
blacksalt

Melba's Jammin' wrote:
> In article >,
> (Victor Sack) wrote:

>>4 large beetroots
>
>
> Stop right THERE, Bubba!
>
> Rob wouldn't eat it -- he won't do coriander (when you say a bunch, may
> I safely assume you're referring to what I would call cilantro? If not,
> clarify, please. Danke.)
Substitute all Italian parsley, and for the beet, dice and steam a
garnet yam (not too mushy now).
Sounds goot

In article >, kalanamak
> wrote:

> Melba's Jammin' wrote:
> > In article >,
> > (Victor Sack) wrote:
>
> >>4 large beetroots
> >
> >
> > Stop right THERE, Bubba!
> >
> > Rob wouldn't eat it -- he won't do coriander (when you say a bunch,
> > may I safely assume you're referring to what I would call cilantro?
> > If not, clarify, please. Danke.)

>Substitute all Italian parsley, and for the beet, dice and steam a
>garnet yam (not too mushy now). Sounds goot

He won't eat sweet potatoes/yams, either. :-0( More for me. I've
been cooking a yam for myself maybe once a week or so for the last
couple three weeks. I love them. Thanks for the thought, though.
--
-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.

Melba's Jammin' > wrote:

> In article >,
> (Victor Sack) wrote:
>
> > The recipe is from
> > <http://aww.ninemsn.com.au/ARTICLE.aspx?id=41393>.
> >
> > Smoked chicken with couscous, orange and beetroot
>
> > INGREDIENTS
> >
> > 2 smoked chicken breasts, finely sliced
> >
> > 1 cup couscous
> > 1 cup orange juice
> > 1 teaspoon ground coriander seed
> > 1/2 teaspoon ground cumin seed
> > 1 Spanish onion, finely chopped
> > 1/4 bunch coriander, chopped
> > 1/4 bunch parsley, shredded
> > Salt and black pepper
> >
> > 4 large beetroots
>
> Stop right THERE, Bubba!

Don't want your beloved beets adulterated with anything else, eh?

> Rob wouldn't eat it -- he won't do coriander

But he will do beets, with great pleasure! Besides, Sam will like it
even more!

> (when you say a bunch, may
> I safely assume you're referring to what I would call cilantro? If not,
> clarify, please. Danke.)

It's cilantro, most assuredly. Considering that the taste is very
different from coriander seeds, won't Rob eat it, either?

Bubba

"Melba's Jammin'" > wrote in message
...

>
> This is whole wheat stuff and purports 7g dietary fiber per ~2/3 cup
> prepared stuff. Works for me.

I'm lucky to find couscous around here .. I have never seen whole wheat.
7g's per 2/3 cup is a pretty good deal

I like barley well enough but I'm loving
> this stuff and its per serving fiber content. Thanks for the thought.
> --
> -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.

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > In article >,
> > (Victor Sack) wrote:
> >
> > > The recipe is from
> > > <http://aww.ninemsn.com.au/ARTICLE.aspx?id=41393>.
> > >
> > > Smoked chicken with couscous, orange and beetroot
> >
> > > INGREDIENTS
> > >
> > > 2 smoked chicken breasts, finely sliced
> > >
> > > 1 cup couscous
> > > 1 cup orange juice
> > > 1 teaspoon ground coriander seed
> > > 1/2 teaspoon ground cumin seed
> > > 1 Spanish onion, finely chopped
> > > 1/4 bunch coriander, chopped
> > > 1/4 bunch parsley, shredded
> > > Salt and black pepper
> > >
> > > 4 large beetroots
> >
> > Stop right THERE, Bubba!
>
> Don't want your beloved beets adulterated with anything else, eh?
>
> > Rob wouldn't eat it -- he won't do coriander
>
> But he will do beets, with great pleasure! Besides, Sam will like it
> even more!
>
> > (when you say a bunch, may
> > I safely assume you're referring to what I would call cilantro? If not,
> > clarify, please. Danke.)
>
> It's cilantro, most assuredly. Considering that the taste is very
> different from coriander seeds, won't Rob eat it, either?
>
> Bubba

Bubba, darlin', you and I seem to be having trouble communicating today.
.. . . one of us is kind of fuzzy -- and I don't shave my face (yet!)
so it must be you. YOU called it coriander and I was trying to
ascertain that your BUNCH of coriander (the leafy part that I know as
cilantro) was the selfsame stuff I would have called cilantro. And I
know there's a difference. And he won't do cilantro (leafy stuff he
thinks tastes soapy) and I do not know about coriander because I almost
never use it, though I do have a tablespoon or two in a jar. NOW do
you get it?
--
-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.

In article > , "Bell Jar"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> >
> > This is whole wheat stuff and purports 7g dietary fiber per ~2/3 cup
> > prepared stuff. Works for me.
>
> I'm lucky to find couscous around here .. I have never seen whole wheat.
> 7g's per 2/3 cup is a pretty good deal

'Zackly! I've got to figure out how to get some more. Maybe Firstborn
will bring some with him when he comes home for my birthday party. And
Dimitri might get here sooner than that. (Didja catch that, D?)
--
-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.