Having a selection of ingredients on hand can bring flavours from around the world to your table. For example, this salad features a Moroccan-inspired, pantry-friendly combination of dried fruit, nuts, couscous and spices, plus chicken from the freezer.
1/4 cup vegetable oil
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp each cinnamon and pepper
4 boneless skinless chicken breasts
1 1/2 cups couscous
2/3 cup dried apricots, cut in strips
1 tsp grated orange zest
1/4 cup orange juice
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
4 each wedges lemon and orange
In bowl, combine 2 tbsp of the oil, cumin, coriander, turmeric, half of the salt, the cinnamon and pepper; set aside 1 tbsp for couscous. Add chicken to remainder; toss to coat.
Grill chicken, covered, on greased grill over medium-high heat, turning once, until no longer pink inside, about 12 minutes. (Make ahead: Cover and refrigerate for up to 2 days.)
Meanwhile, in large bowl, combine couscous and apricots; add 1½ cups boiling water. Let stand for 5 minutes; fluff with fork.
Whisk together orange zest and juice, remaining oil and reserved spice mixture. Using fork, mix into couscous along with almonds, parsley and remaining salt. (Make-ahead: Cover and refrigerate for up to 2 days.)
Divide salad among plates. Cut chicken crosswise into thick slices; place on salad. Serve with lemon and orange wedges.
Makes 4 servings
per serving: about 669 cal, 44 g pro, 22 g total fat (2 g sat. fat), 73 g carb, 6 g fibre, 84 mg chol, 378 mg sodium. % RDI: 8% calcium, 29% iron, 18% vit A, 37% vit C, 27% folate.
Excerpted from Canadian Living: The One Dish Collection © 2012 by Transcontinental Books. Photograph © 2012 by Jodi Pudge. Excerpted by permission of Random House of Canada Limited. All rights reserved.
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