Friday, February 1, 2013

here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast.
500 ml. chicken broth
250 gr. couscous
1 1/2 tablespoons olive oil
3 clementines
400 gr. can of chickpeas
12 large green olives (such as cerignola), pitted & quartered lengthwise
6 dates, pitted & diced
1 handful fresh mint leaves, chopped

bring the chicken broth to boil in small saucepan.
mix couscous, and olive oil in a medium bowl.
pour boiling broth over couscous mixture, stir, then cover with plastic wrap and let it stand for 15 minutes.
using a vegetable peeler, remove the peel (orange part only) of the clementines.
chop the peel, remove any remaining pith from the clementines and cut the flesh into pieces of 0,5 cm.
combine the chopped peel and flesh in small bowl and set aside.
bring the chickpeas with its liquid to boil in saucepan, reduce the heat to medium and simmer until the  chickpeas are heated through, about 3 minutes. drain the chickpeas.
gently fluff the couscous with a fork, add the chickpeas, olives, dates, mint and clementines.
stir to incorporate everything evenly & season to taste with salt and pepper.

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