I decided to try a new recipe from Parents magazine, Couscous and Garbanzo bean Tabbouleh. The best part of this recipe is that I was able to use some of the ingredients from my garden and CSA! I thought the side dish was fresh and light, I wish I would have tried it earlier this summer. My 2 year old seemed a little disturbed that there was "stuff" in her couscous, but I am hopeful she will learn to enjoy it over time. I also made chicken lollipops with a dipping sauce, glazed chicken baked in the oven and made into a lollipop so it's fun to eat. These are fun and easy, would probably make a good party dish!
Couscous and Garbanzo bean Tabbouleh
Ingredients:
1 1/4 c couscous
4 T olive oil
1 can garbanzo beans, drained and rinsed
1 lg tomato seeded and chopped
2 chives chopped
1/2 c cilantro
1/2 c parsley
1/2 fresh lemon juice and zest
salt and pepper
Directions:
Bring 1 1/2 c water and 1 T olive oil to a boil and pour in the coucous. Stir, cover and remove from heat. Let sit 5 minutes and then use a fork to fluff. In a large bowl, combine the couscous, garbanzo beans, tomato, chives, cilantro and parsley. In a small bowl wisk the lemon juice and zest, 3 T olive oil and salt and pepper to taste. Drizzle this over the couscous and toss.
Chicken Lollipops
Ingredients:
1 lb chicken, cut up into pieces fit to be a lollipop. You could use breast or thigh (I prefer thigh)
2 T BBQ sauce
1/2 fresh lemon juice
1 T olive oil
Ranch dressing
chili powder
skewers or lollipop sticks from craft store
Directions:
Preheat oven to 400. In a flat container (I used a rectangular pyrex glass container), mix the BBQ sauce, lemon juice and olive oil. Add the chicken and cover with sauce, marinate for 15 minutes (while the oven preheats). Bake on a cookie sheet for 15 minutes, turning half way thru. After the chicken is cooked spear each piece with a skewer. Make a dip by mixing 1/4 c ranch dressing with 1/4 t chili powder.
Enjoy!!!
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