I’ve been taking a break…

…because Nick cooked me this yummy dinner, which I helped him modify from a recipe found on a box of pre-seasoned couscous!

We ate some roasted Brussels sprouts and kale along with a chicken and couscous dish that included sautéed apples and golden raisins. As it turns out, Nick’s a pretty awesome chef, so I might start asking him to cook more often…

To make this meal you’ll need:

  • 1 large onion, diced
  • 2 pounds chicken breast, cut into 1″ pieces
  • salt and pepper, to taste
  • 2 apples, sliced
  • 1/4 cup golden raisins
  • 1 1/2 cups chicken stock
  • 2 tsp rosemary
  • 2 tsp oregano
  • 1 cup couscous

Cook the onion and the chicken in a large skillet until the onion is soft and the chicken is no longer pink, season well with salt and pepper. Add the apples and raisins and mix well. Add the chicken stock and herbs and bring the stock up to a low boil. Stir in the couscous then cover and remove from the heat. Serve after the dish has steamed for about 5 minutes. Yum!

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