Oh my!!! If you havnt tried Pearl couscous, {or Israeli couscous as its also called} you have to. It is devine! The small balls pop in your mouth and the deliciouse flavours that go with it are just to die for. I found this recipe on 'the bitten word' here at this web site. It is so yummy and here is my version of it. I make it on a saturday night and it goes down well with a glass of vino, a great dvd and a wonderful man.heehee.
{Ingredients}
1 tbsp extra-virgin olive oil
1 cup Israeli couscous
4 boneless skinless chicken breasts
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes, cut lengthwise into 6 slices
3 garlic cloves, minced
4 strips lemon peel
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock {I use massel brand as there is no msg and its gluten free}
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving
{Directions}
1. Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.
2. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
3. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.
4. Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.
Soooo ho gooooood! Do yourself a favor and try it.
~Bon apetite.
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