My friend and I have decided that in order to eat healthy and not get bored with day after day of left-over same ‘ole same ‘ole… that we would cook our meals and trade. So that way we get each others extra whatever and get a fancy new dish instead. We are on week 2 and so far I love it! Today in my cooking extravaganza I looked over the recipie I had chosen and decide it was too much bleeping work. It sounds good sure… but there is no way in the world I was gonna get that baby done and the other two dishes I had planned. So I decided to branch out on my own, and not follow a specific recipie. I do this all the time, but I rarely have to share that untried expiriment with one of my friends so… Lord only know what might have happened! Fortunately, I am thrilled with this simpe recipe and plan to make it again and again. So I thought I would share it with you!
Ingredients
1 medium onion
3 cloves garlic
3 tsp olive oil
1 bunch ruby chard
3 cups white and dark meat from baked chicken (remove skin, I fed mine to the dogs!)
couscous
lemon zest from 1 lemon
juice of 1/2 a lemon
mint
Cook Couscous according to package directions, but add the zest from the lemon and 1 tsp olive oil.
Shred meat from roast chicken to equal 3 cups.
Thinly slice onion and add to hot pan with 2 tsp olive oil. Add pressed garlic. Cook until onions are nice and caramaized. Meanwile, wash chard and slice no need to stem, but don’t use the bottom of the stems if they are woody. Add to the pan with the onions and garlic (after onions are done of course!) Chard should still be a bit wet from washing. Saute 3 minutes. Add chicken and couscous and heat through. Turn off heat, stir in lemon juice and fresh chopped mint.
SERVE.
I sure hope you enjoy it, I know I did!
