Couscous and Chicken Salad with Orange-Balsamic Dressing
INGREDIENTS:
1 cn (10-oz) Rotel tomatoes and
-chilies
2 tb Frozen corn (maize)
1 tb Frozen peas
7 tb Couscous
1 cn (10-oz) Rotel tomatoes and
-chilies
2 tb Frozen corn (maize)
1 tb Frozen peas
7 tb Couscous
which would probably make a Moroccan gag (CousCous being the national food of Morocco) but which makes chile-heads shed tears of joy.
Place Rotel and veggies in small pot; bring to boil. Toss in CousCous, stir, cover, and remove from heat. Wait five minutes, fluff with fork, and enjoy. Serves 2 as a side dish.
If you like, add a few bits of left-over chicken or what-have-you, and you have a complete, quick and easy, cheap, and tasty one-pot meal.
Rotel also can be used to make nice rice. There is about 5/8 cup of liquid per can; scale other quantities accordingly.
luddite@ix.netcom.com (Howard Sinberg)
CHILE-HEADS ARCHIVES
Place Rotel and veggies in small pot; bring to boil. Toss in CousCous, stir, cover, and remove from heat. Wait five minutes, fluff with fork, and enjoy. Serves 2 as a side dish.
If you like, add a few bits of left-over chicken or what-have-you, and you have a complete, quick and easy, cheap, and tasty one-pot meal.
Rotel also can be used to make nice rice. There is about 5/8 cup of liquid per can; scale other quantities accordingly.
luddite@ix.netcom.com (Howard Sinberg)
CHILE-HEADS ARCHIVES