Warm Israeli Couscous Salad with Greek Yogurt Dressing
The snow's almost all gone, which means great news for my shoe game, but it does make me anxious for the next snowfall. Snowy days in New York, when you can barely see the Empire State Building from Sunnyside because the skyline gets so grayed up by the falling flurries--that's some special shit.
Whilst I wait for the next snow, I have had lots to keep me busy. Namely, all of this Kardashian-West-Jenner drama. Rob's Instagram! Kanye's rant! Tyga and Scott Disick on Kocktails with Khloe! To those of you who are not yet enamored by the twists and turns of America's royal family, I'd like to know if you think Shakespeare or Austen were good drama-makers. If so, how can you deny Kris Jenner's masterful storytelling and Zeffereli-level production value. (Listen, I'm a high brow/low brow chick.)
Oh and then this mystery sonic boom today that shook Long Island and New Jersey; that kept me pretty preoccupied at work today.
Otherwise, I have been very good about my spending freeze and thusly created lots of lunches out of the miscellany in my fridge and pantry. This couscous salad will enter into regular rotation right next to my favorite ravioli, though it began as a real franken-lunch, using ingredients I'd almost forgotten about (the couscous I bought before we moved, the chicken breast deep in the freezer). You're especially going to love this tangy-sweet dressing, which is a little more like a healthy alternative to slathering your salad in mayonnaise, not that there's anything wrong with that.
Warm Israeli Couscous Salad with Greek Yogurt Dressing
- 1 chicken breast
- 2 Tbsp olive oil
- 1 small onion
- 2 small chilis (use less or none if you don't like heat)
- 1/2 cup Israeli couscous
- salt
- 3/4 cup water
- 1/2 cup chopped cucumber
- 1/2 cup grape tomatoes, halved
- 1 Tbsp golden raisins
For the Dressing
- 1/2 cup Greek yogurt
- 2 Tbsp lemon juice
- 1 tsp honey
- 1 1/2 tsp apple cider vinegar
- salt, pepper
Cooking Directions
- Chop chicken into cubes. Heat oil in a skillet over medium high heat. Brown chicken on all sides. When cooked (about 8 - 10 minutes), remove from pan and set aside.
- Chop onion and add to pan, cook until softened. Chop chilis and add. Cook for another 2 minutes. Add couscous and toast for a few minutes.
- Add in a big pinch of salt and water. Bring liquid to a simmer and cook for about ten minutes, until liquid has been absorbed into couscous. Turn off heat and stir in cucumbers, tomatoes, and raisins.
- In a separate bowl, stir together dressing ingredients until well combined.
- Spoon couscous into your lunch container. Top with dressing and toss well. Eat! (Serves 2 or makes 2 lunches for your week.)
