For dinner the other night I made the best chicken ever with some couscous. The recipe is from Bon Appetit with a few tweaks. I was skeptical at first of adding oranges to a savory dish, what with the juice squirting out and dominating over everything else. I’m also not the biggest fan of beans, and chickpeas unfortunately are part of that group. Despite that the recipe just sounded super interesting seeing as how I’ve been obsessed with anything dates related lately (both edible and not) so I made it. It was pretty damn good, not as masterful as couscous with fennel and pine nuts but a great mix of sour, wholesome, chewy and juicy. Perhaps next time though I will leave out the chickpeas to balance out the density.
Couscous with orange slices, chickpeas, olives and dates
2 cups chicken broth
10z or 1 2/3 cups of couscous
1 tsp salt
1 1/2 Tbsp olive oil
1 big fat orange
1 15 oz can chickpeas
12 large green olives, pitted, quartered lengthwise
6 medjool dates, pitted diced
1/4 cup fresh mint leaves, chopped
– Bring broth to boil in small saucepan. Mix couscous, 1 tsp salt, olive oil in medium bowl. Pour boiling broth over couscous mix, stir, cover with plastic wrap and let stand 15 minutes.
– Grate entire big fat orange, peel and chop flesh to 1/4 in pieces.
– Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain. Gently fluff couscous and add chickpeas, olives, dates, mint, and oranges. Stir to incorporate and season to taste with salt and pepper.