Sunday Dinner

Is your mouth watering?  Mine is.
Here is what I am going to say about this...
Rotisserie spice rubbed chicken in my toaster oven is the BEST!  Come on, look at that!  I love to watch the chicken spin in ts own juices and get nice and golden brown.  What can I make to go with the chicken?  I know!  I saw this yummy recipe at Foodie Reflections and thought that I would give it a try with some minor alterations.  All I can say is that this recipe is definitely a big time keeper.

Minted grape couscous is where my head is right now.  It is pretty easy and is so good.  This dish is a real surprise with a little purple onion, rosemary, lemon and cucumbers to round out the grapes and mint.  Fabulous!  It is different and unique in taste but ultimately very satisfying and for those of you who are vegetarians, a perfect meal.  Give it a try, you will be happy that you did.

Minted Grape Couscous   Print recipe

Ingredients

1 cup couscous

1 tablespoon extra-virgin olive oil

1 1/4 cup water

1/2 teaspoon salt

1/2 English cucumber, diced

1 cup halved seedless red grapes

3 tablespoons minced red onion

2 tablespoons minced fresh mint

1 teaspoon dried rosemary, crushed

Zest from a whole lemon

Juice of half a lemon

Pinch pepper

Directions

Combine couscous with 1 teaspoon olive oil in a 2 quart pan set over medium heat. Toast, stirring often, until the couscous just begins to turn golden brown, about 5 minutes. Pour in the water and 1/4 teaspoon salt and increase the heat to high. Once the water comes to a boil, decrease the heat to low and cover the pan. Simmer for 12 minutes or until all the water has been absorbed. Cool to room temperature.

Combine the cooked couscous, 2 teaspoons olive oil, cucumber, grapes, mint, rosemary, lemon zest and lemon juice in a bowl and mix well. Season to taste with pepper and remaining salt. Serve at room temperature.

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