I persevered and came up with this superquick, very tasty weeknight dinner. I had the chicken ready to go which, when pounded thin, cooked in no time flat. I cooked the couscous in some stock with frozen peas, sweet chopped dates, toasted pine nuts and a good pinch of deeply spicy garam masala. The entire dish gets garnished with fresh basil. It's spicy, fresh and interesting all at once.
Speaking of good, fast recipes, I've been catching Jamie Oliver's show 30 Minute Meals lately for some inspiration. I've always liked him but now that I'm a regular viewer I sort of love him. His enthusiasm for cooking is infectious and the man can definitely throw together a fantastic looking meal. I recently downloaded his free iPhone app as well and am blown away by the innovative design and functionality of it. If you don't have it, get it.
For 2-3 servings:
- 1 large boneless, skinless chicken breast
- 2 teaspoons peanut oil
- Coarse salt and freshly ground black pepper to taste
- 1¼ cup chicken stock
- 1 teaspoon peanut oil
- 3/4 cup couscous
- 1¼ teaspoons garam masala
- 1/4 teaspoon salt
- 1/3 cup pitted, chopped dates
- 1/3 cup peas
- 1 tablespoon toasted pine nuts
- 1/4 cup chopped fresh basil
In a medium saucepan, combine the chicken stock and peanut oil over high heat. When it comes to a boil, stir in the couscous, garam masala, salt, dates, and peas. Remove from the heat, cover, and set aside for 5 minutes. Uncover and stir.
Divide the couscous amongst two plates. Sprinkle the pinenuts over the top. Thinly slice the chicken and place on top of the couscous. Garnish with the fresh basil and serve.