Leftover Chicken with Couscous
and Bell Pepper Salad
Leftover Chicken with Couscous
and Bell Pepper Salad
If I’ve said it once, I’ve said it a thousand times. I love leftovers. Two chicken dinners for one bird? Yes, please. And while we’re at it, have you ever wondered what is the fastest, easiest starch to prepare? Not pasta... Couscous! The quality control is in the pan-- use a large pot, wide not deep, so the couscous has space to fluff without weighing itself down. Just boil the liquid, add seasoning and olive oil, then the grains, cover and turn of the heat! Five minutes later: fork-fluffy couscous. Done. The rest can be improvised with whatever’s in the fridge or pantry, but I like to slice up onions, peppers and tomatoes, garnished with some fresh herbs and a hard boiled egg.
Difficulty:
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 2 people
Ingredients:
1 ½ c (350g) Leftover Chicken
1 cup Whole Wheat Couscous
1 ¼ cup Chicken Stock or Water
1 ½ tsp. Ras al Hanout or Curry powder
1 med. Red or Yellow Bell Pepper, julienned
1 med. Yellow Onion, julienned
1 small Garlic clove, germ removed
1 cup Cherry or Grape Tomatoes, cut in half
½ cup Fresh herbs (mint, parsley or basil), picked, cleaned, chiffonade
¼ ea. Lemon
2 ea. Eggs
EVO, sea salt and white pepper or esplette
Technique:
•Pick leftover chicken off carcass and shred into bite size pieces. Leave any large pieces whole to be served on top.
•In a small pot, add eggs and cover with cold water. Bring to a boil then turn off and leave for 12 minutes. Chill quickly in ice water for 5 min. and peel.
•Meanwhile, cook onions, peppers and garlic on medium heat for 7-10 min., until tender.
•Add couscous, stir, cover, and turn off heat. Rest for 5 minutes then fluff with a fork, check seasoning and hold warm.
Monday, Jan 30, 2012