Jan
28th
Fri
28th
A Food52 dinner. This chicken and this (Israeli) couscous. Very good, the both of them. I made the Israeli couscous pretty much how I make ‘regular’ couscous: toast a cup of the little pasta in olive oil, before adding a cup and a half of liquid; bring it to a boil, and then simmer til done. That last part takes a little longer (10 minutes) on a little bit higher heat (but still low) than it does with the normal couscous.
