It's gonna be a busy time few weeks ahead, mostly in my academic life. I am working on another essay which is due sometime this month (I really need to find out the date. Sometimes I am appalled by my own so-called organisation skill). My new 10-week-class started yesterday which can only be described as... I don't even know where to start... let's just say the topic is not my area of interest in the slightest and leave it there. I have lots of reading to do. I also really need to start writing my dissertation.
My dissertation revolves around the sociology of food and its meaning. Don't worry, you'll be reading more about this (the dissertation and my possible tantrum) in the coming months, I must warn you. I might be asking your opinions too. In the meantime, all the cooking, eating and blogging, I'll count it as part of the research...
Dinner tonight consisted of chicken with Greek herb sauce. I use chicken thighs here rather than breasts and you know why... half the price, twice the flavour. The thighs are marinated quickly in lemon juice, olive oil, salt and pepper before cooked in the oven. The refreshing Greek herb sauce is made of yoghurt, spring onions, green chilli, garlic, cucumber, fresh coriander and mint leaves. Accompanying the chicken perfectly, is this delicious rocket and lemon couscous. I like the word couscous... funny word isn't it? I'm easily amused. Anyway, this is so good, I'd be happy to eat it just as it is, but absolutely lovely with grilled chicken or lamb and perhaps, tomato-based stews...
Rocket and Lemon Couscous
Recipe by Nigella Lawson
Serves 4 - 6
800 ml chicken or vegetable stock (made from concentrate, cube or granules), preferably organic
3 x 15 ml tablespoons garlic oil
500 g couscous
zest and juice 1 lemon
4 spring onions, finely sliced
100 g rocket leaves
salt and pepper, to taste
Make up the stock with boiling water. Heat the oil in a medium saucepan that comes with a lid, then add the couscous and fry, stirring at all time, for 2 - 3 minutes.
Pour in the hot stock, still stirring, and keep stirring over a very gentle heat until the stock is absorbed into the couscous, about 5 minutes.
Turn off the heat, leaving the pan where it is, with a tight-fitting lid, for another 10 minutes.
Fork through the couscous, turning it out into a big bowl. Keep working the couscous with the fork to make it lump free. Sprinkle in the lemon zest and juice, sliced spring onions and salt and pepper, to taste, before adding the rocket leaves, and tossing together carefully to mix.