After all that slogging in the kitchen for the past 2 weeks, inhaling all the sweet, buttery aroma.. i’m so done with sweet stuff! (this morning is truly another story altogether)

Right now, i’m craving for something juicy, greenish and healthy.. hence, this post. Grin. I had to dig through the archive to look for this photo to have this up at this very moment. Oh-what-cravings-can-do-to-us, eh?

Couscous — i didn’t have fond memories of it until this recipe came along.

I still remember that first time when i cooked couscous for the family on that fateful night. Everyone made a face. Even i did. Hahaaa! It was godawful! Needless to say, no one finished their dinner that night and the remaining uncooked packet was left untouched until another fateful day, when i made this for dinner with the friends.

Yes, this. This is the recipe!

That night, the friends fought over this couscous of mine.. and leftovers were promptly ‘chopped’ to take home for their meals the very next day!

The boys weren’t hot about it still.. but when i made this again the third time, they went.. WAH!

Then i realized that chicken stock and the spices played a HUGE part. The first time i made it? I used plain boiling water with 1/2 tsp of salt to soak it — aiyo, NO WONDER LAH!

Grilled Lemon Chicken and Moroccan Couscous Salad

Couscous:

• 2 cups homemade chicken stock
• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, pressed
• 2 teaspoons salt, divided
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 10-ounce box plain couscous
• 1/2 cup raisins
• 1 cucumber, peeled, seeded, cut into 1/2-inch cubes
• 1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
• 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
• 1 cup thinly sliced green beans or trimmed sugar snap peas
• 2 teaspoons finely grated lemon peel
• 1/4 cup fresh lemon juice

Chicken:

• 2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
• 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
• 1/2 cup chopped toasted almonds (optional)
• 1 lemon, cut into 6 wedges

Method

For couscous
Bring chicken broth, 1 tablespoon oil, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes.

Grill the chicken in oven till cooked. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

The evenings are getting quite chilly lately.

*hmmmmm.. mental block moment… am not in the right mood to write anything patronizing or corny, so here you go.. just the recipe…*

I’m stressed. Busy. Stressed. Busy. Stressed.. you get the drift.
(i desperately need a BREAK!)

Having 3 active little ones who think the world is coming to an end on the 21st Dec doesn’t help. Everyday without fail, they whip out their Nerf Guns and start shooting around, pretending the zombies are about to conquer the world (no thanks to The Walking Dead!!). Just yesterday, i overheard one of them wishing they were child soldier! Goodness me… if only they knew the ugly truth about child soldiers.. Of course, i told them off, and told them the ugly truth. Then, a new wish came about, “I wish to be a child soldier in Singapore where i can still go home to my parents everyday and eat good food”. *slaps forehead*

Oh well, better this than having the boys playing Barbie. Heh!

Seafood Chowder

• 1 Tbsp olive oil
• 1 teaspoon butter
• 2 medium yellow onions, chopped (about 2 cups)
• 1/2 cup dry white wine (optional)
• 2 large potatoes, peeled, cut into 3/4-inch cubes
• 2 cups salmon stock, or any fish stock
• 1 bay leaf
• 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
• 1 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 350-450g seafood mix (i used sliced barramundi, prawns and squid)
• 1 cups cream
• 2 Tbsp chopped fresh parsley

Method

1 Heat oil and butter in the bottom of a large pot on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the fish stock)

salmon bones used for the stock

2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

3 In a separate pot, heat the cream until steamy (not boiling) to thicken.

4 Add the seafood mixture to the pot of potatoes and add the heated cream. Cook on low heat, uncovered, until the fish is just cooked through, about 5 minutes.Keep the temperature low that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat. Mix in the parsley.

(adapted from here)

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Verdict :

I don’t think you need me to tell ya eh? ;)