Hello my crockheads! (I’ve been meaning to tell yall that’s what I call you) It has honestly been awhile and I apologize. It was killing me to not have updated crockpottuesday in this long, but I’m finally back. And I am back in a new apartment! Kitchen is a bit smaller, BUT my bedroom ceiling hasn’t fallen on my head…yet.
So this past week I made couscous in honor of Kasey Thomas. This, so- good- they- named- it- twice, meal is genius. Here is what you need:
- Chic peas
- olive oil
- lemon juice
And I would just like to mention that around the corner from my new apartment is an actual REAL grocery store. I can not even tell you how much this excites me. I will miss my small spanish grocery store up on 95th street, but being able to get all the ingredients you need in one place is huge. And no I prob won’t miss that little grocery store actually.
So then you prepare the couscous as directed on the package (add water, olive oil, and couscous in a deep pan for about 15 minutes, kind of reminded me of making grits). When it is done , place the couscous in a bowl in the refrigerator to cool. Meanwhile, cook your chicken in a skillet with some olive oil and boil your chic peas. WEll LET ME GIVE YOU A BETTER IDEA -soak your chic peas all night ahead of time OR just buy canned chic peas. Apparently chic peas don’t just boil and become ready. I boiled those damn things for about an hour and they still never were fully tender and ready.
Anyways-once your chicken is cooked, shred it with two forks and add it, along with all of your other chopped ingredients, to the cooled couscous. About a teaspoon of the olive oil helps to mix everything together and then the lemon juice and balsamic add flavor.
This was truly delicious, healthy, and easy (besides the chic peas part which I will do differently next time)