Cous Cous On the Loose!

Here is my recipe for a delicious albeit surprising cous cous I made today. The flavors are eclectic and definitely not something you would think to put together but trust me, all together they make a beautiful symphony of cous cous goodness :)

Cous Cous On the Loose!

Ingredients

1 Box Regular Cous Cous

2 + 1/2 cups organic chicken stock (I like Pacific brand)

5 organic Medjool Dates

1/2 cup almonds (toasted)

2 Jalapeno Peppers - thinly sliced (unless they're very hot, use as much as will achieve the heat you desire)

1 medium sized shallot (thinly sliced)

2 handfuls fresh parsley

1 lemon (rind + juice)

1 teaspoon Kosher salt

1 teaspoon pepper

1/3 + 2 tablespoons cup extra virgin olive oil

1/2 cup marsala wine

Directions

1. In a medium sized saucepan pour cous cous and 2 cups of chicken stock. Cook 10 minutes or until cous cous is fluffy and soft. Let cool 5 minutes and place in large bowl

2. Simultaneously, in another saucepan place almonds and heat until you can smell the aroma (hence they are now considered "toasted.") Add almonds to cous cous bowl

3. In a third saucepan add slices of jalapeno and slices of shallots and cook until golden brown. Add to cous cous bowl as well.

4. Rough chop almonds, dates (remove pit), parsley and add to bowl

5. Add rind of one lemon plus juice of the lemon to bowl

6. Add salt and pepper

7. Add 1/2 cup chicken stock, 1/2 cup marsala wine and stir until all combined.

8. ENJOY!

As always, feedback is encouraged, hope you decide to try this cous cous at your next meal! It's a perfect side dish for dinner or as a light lunch :)

Xo