moroccan chicken with couscous

prep time: 10 minutes (plus standing time) cooking time: 10 minutes
ingredients (serves 4):
4 single boneless, skinless chicken breasts (1 1/2 pounds)
2 cups vegetable or chicken stock
2 cups couscous
1 1/2 Tbs butter
1 small red onion, sliced thinly
1/3 cup slivered almonds, toasted
1/2 coarsely chopped mint
1/4 cup finely chopped preserved lemon peel
1-2 pinches of saffron

ingredients for moroccan marinade:
2 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1 Tbs olive oil

1 make moroccan marinade by combining all ingredients in a small bowl.
2 toss chicken in large bowl with marinade; let stand for 10 minutes. cook chicken, in batches, on heated oiled grill or grill pan until browned lightly and cooked through. let stand 5 minutes; slice chicken thickly.
3 bring stock to a boil in medium pot. remove from heat; stir in couscous and butter. cover; let stand 5 minutes or until liquid is absorbed. fluff couscous with fork; stir in remaining ingredients.
4 serve chicken on couscous.

adapted from a recipe in best ever recipes.


cranberry salsa


1 bag fresh cranberries

¾ cup sugar

½ bunch green onions

½ bunch cilantro

½ fresh jalapeño pepper (be sure to wear gloves!!!)

1 teaspoon ground cumin

cream cheese (about 12 oz)


Finely chop and mix together all ingredients (a blender works, just chop by hand first and be careful not to puree the ingredients). Store in a covered container in the refrigerator.

Serve over softened cream cheese, crackers on the side.

---or you can mix the cream cheese in with the salsa. it's delicious either way.