Believe it or not, this is a 30-minute meal! Everything came together very quickly and each piece took about the same amount of time to cook. The carrots and couscous are low maintenance (cover and cook on low, basically), and then you just have to watch the chicken. Tonight’s dinner came from this week’s meal plan:
I used Organic Boneless Skinless Chicken Thighs for the meat and we seasoned it with our favorite Sweet & Spicy Rub, pan-frying in about 1 Tbsp. of butter over medium-low heat (about 20 minutes).
For the couscous, I added chopped frozen spinach and minced garlic to the couscous as it was cooking instead of cooking the spinach separately (only cooks for 10 minutes after it comes to a boil).
For the Honey-Glazed Carrots, I peeled the carrots and left them whole. I added 1 Tbsp. of butter to a large saute pan over low heat. I lined up the carrots across the pan and covered them, letting them steam and become golden brown on one side (about 10 minutes). I rotated them one time, covered again, and let them finish browning on the opposite side. Meanwhile, I melted 1 1/2 Tbsp. butter and 2 Tbsp. Raw Mesquite Honey in a small saucepan with 1 Tbsp. dried parsley flakes (fresh would be even better). I drizzled the honey butter over the carrots after they were plated. So pretty! (This took about 15-20 minutes from start to finish.)
Not pictured: a beautiful salad of romaine, grape tomatoes, green pepper slices, chopped carrots and chunks of feta cheese with a celery seed vinaigrette. (This was left over from last night, so it didn’t add into the prep time for tonight’s dinner, but if you prep your vegetables when they arrive, it makes it a lot easier to pull together quick dinners.)
We had our friends Nate & Leigh over for dinner and finished the evening with French Pressed Vanilla Coconut Coffee and a few games of Dominion. Bryan’s been wanting me to try it for months now. I think we know what we’re going to spend our anniversary gift on this year! This is such a fun game!
Ingredients: Tahini is sesame butter and can be found in the same aisle as peanut butter at your local grocer, or at a local Mediterranean Market! I get mine from the Pita House. Fresh ingredients are best!
Here’s the recipe. All measurements are approximations, as I don’t use measuring cups unless baking, usually. Add all ingredients except parsley into your food processor and pulse till smooth; add parsley and pulse for a few seconds, just enough to mix in. Enjoy with pitas or tortilla chips, fresh veggies, over couscous, or as a spread on a sandwich with sprouts and other fresh veggies.
- 2 c. cooked garbanzo beans (aka chickpeas; canned is fine, just drain it; you could use black beans instead of you like)
- ¼ c. tahini (sesame seed butter)
- ¼ c. water
- 2 Tbsp. olive oil (can replace with water if desired)
- 2 Tbsp. lemon juice (fresh is best, but the from concentrate works fine)
- 2 cloves minced garlic
- ½ tsp. cumin
- ¼ tsp. sea salt
- ¼ c. chopped fresh parsley leaves (if use dried, reduce to 1-2 Tbsp.)
Served over Israeli Couscous with Roasted Beets and Sweet Potatoes
Sweet & Spicy Chicken: Melt butter over medium high heat; season chicken; sear in skillet 3 minutes on each side (till browned), then cover and cook for 15-20 minutes (until juices run clear).
Garlic Spinach: Melt butter of medium heat, add garlic and spinach, season and sautee 3-5 minutes, just until spinach is wilted. Serve as a side dish, or fold into finished couscous (recipe below).
- 2 c. spinach
- 1 Tbsp. butter
- ½ tsp. prepared garlic
- salt & pepper, to taste
Moroccan Couscous: bring water, couscous, and bouillon to boil; reduce heat and cook for 8-10 minutes; add rest of ingredients and warm through.
- 1 c. uncooked couscous
- 1 ¼ c. water
- 1 chicken bouillon cube
- Cinnamon – ½ tsp.
- Ginger – ½ tsp. grated ginger root (or a pinch of ground ginger)
- Lemon Zest – zest of ½ lemon
- Garlic – ½ tsp. prepared
- Apricot – 6 dried halves, chopped
- Golden raisins – ¼ c.
- ¼ c. slivered almonds
- 2 Tbsp. fresh cilantro, chopped
- Salt & pepper, to taste