CHICKEN AND COUS COUS with apricots and pistachios

How exciting last nights race was. My husband has been saying it would be Obama way back when he was up against Hillary. He believed in him the whole way.

I really didn't expect to cry when they announced who won. But I did. I cried because I was happy he won but I think I also cried because I want to have hope in him that he can turn this country around and make it strong again. I hope that he can make the world believe in us again. We, in this nation, need to pray, focus our good intentions, whatever you want to call it, on making this nation strong again. No matter what party you are in, let's all work together for the common good. Now onto some food...

This is one great recipe and has been a repeater in our house. One of my friends from Four Corners made it for all of us one time and wow was it ever good. The recipe is from Real Simple. You can jazz it up by marinating the chicken in some Moroccan spices. That will add quite a bit more flavor to the dish. You can also used dried apricots which I used here.

Cous Cous with Apricots and Pistachios
Real Simple Magazine, June 2004 recipe

1 1/2 cups instant couscous
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup finely chopped fresh parsley leaves, plus 6 sprigs
1 cup finely chopped fresh mint leaves
6 tablespoons olive oil
4 spicy grilled chicken breasts
3 fresh apricots (or ripe nectarines, peaches, or plums), pitted and cut into bite-size chunks
1 small shallot, thinly sliced in rings
1/2 cup unsalted pistachio nuts, shelled
2 tablespoons balsamic vinegar

Place the couscous in a medium bowl. Bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork. Stir in the parsley, mint, and 2 tablespoons of the olive oil. Set aside. Cut the chicken into bite-size pieces and place in a medium bowl. Add the apricots, shallot, and pistachios. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper to taste. Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.

Yield: 6 servings