For dinner last night I made one of my favorite dishes...Rachel Ray's Leeky Chicken and Couscous. Mine is a slightly altered version. (Yes, I always have to change it up just a bit to make it easier for me!)
1 & 1/2 cups chicken broth
1 Tbsp butter
1/4 cup golden raisins
1 & 1/2 cups couscous
2 Tbsp EVOO
1 1/2 lbs chicken tenders cut into bite size pieces (this is where I changed it up. I didn't have chicken tenders on hand. I had whole chicken breasts, so I cut those up to make about a cup and a half worth)
1 cup dry white whine
(The ingredients are similar to the arroz con pollo from yesterday, so I was able to get a lot of bang for my buck when grocery shopping for this week's meals)
1. Heat the chicken broth and butter in a medium pan. (Use a pan with a tight fitting lid). When the broth boils, add the raisins and couscous. Take the saucepan off the heat. Stir in the couscous and place the lid on the pan. Let stand.
2. Heat a large nonstick skillet over medium high heat. Add EVOO. Add the chicken, season with salt and pepper and cook until browned.
3. While the chicken cooks, trim the tops and roots from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1 inch half moons. Place the leeks in a colander and run cold water over them. Separate layers to release dirt and grit. Rinse well.
4. Stir leeks into the chicken and wilt for 2-3 minutes. Add the wine and let it cook down by half. The leeks should be tender and bright green. Chicken should be cooked through.
5. Fluff the couscous with a fork and stir in parsley. Spool onto a plate and top with chicken and leeks.