Yesterday we spent the day taking down the decorations, which is an all day job. I needed something easy for dinner, but I’m so very tired of eating bad food that I wanted something tasty and definitely did not want takeout. I decided to go with Martha’s Chicken with Israeli Couscous from page 118 of January Living.
First confession – I didn’t have Israeli couscous, so I used regular. It’s next to impossible to find Israeli couscous in this neck of the woods, although I do like it. Second confession, I used leftover chicken. I brought some chicken home from a holiday dinner the other night. I simply deconstructed it (it was wrapped in filo with cream cheese, spinach and a little crab) and added it to this recipe at the end to get it warm.
Since I cheated and used regular couscous and pre-cooked chicken, this dish came together in a flash. All I did was simmer some tomatoes with garlic, onion, lemon juice, chicken stock, and white wine until it was coming together. Third confession – I don’t have any saffron, so I had to skip adding that. Then I dumped in the couscous and waited for that to set up. At the end, I added the chicken breasts and peas. Very simple.
I thought it tasted great. I’m a big fan of couscous and I loved the tomatoey sauce this made with it. I would definitely make this dish again.