Sunday, April 24, 2005

Chicken and Couscous Salad

One of my resolutions for 2005 is to cook more from Cooking Light magazine.

Earlier this month, Marsha over at Hot Water Bath wrote about her "rigorous aesthetic," which reminded me that I need to be more rigorous with my resolutions.

I was hungry and only took one photo. The picture didn't turn out quite as well as the meal did.




Sometimes I cook like this and sometimes my aesthetic isn't quite so rigorous. And sometimes I manage to trick my husband into cooking.

The Chicken and Couscous Salad is wonderful, and somehow manages to be light and filling at the same time.

The wonderful people at Cooking Light gave me permission to share the recipe. After clicking here, enter the code word "cheesecake" in the newstand buyers' section. You'll be able to read the salad recipe, as well as have access to the whole web site through the first of June.

Thanks Cooking Light! I love it when great products turn out to be made by nice people.

I've never made anything from Cooking Light that I disliked. I should probably qualify that to add "when I follow the directions".

The other salad in the picture is Garden Salad with Citrus Vinaigrette.

4 comments:

roger said...

nice food picture. we love cous-cous and have made up several dishes with chicken, asparagus, red bell pepper, garlic, orange slices, onion, tofu, peas, zuchinni, and/or other stuff. we have done italian flavor, chinese flavor, and indian flavor. we usually spice up the boiling water to puor on the cous-cous. saffron is great and gives it such a lovely flavor and color.

the cous-cous has zero fat and the sauteed stuff takes about a tbsp or two of olive oil.

your salad looks good too.

Rurality said...

I sometimes make couscous with a lentil concoction on top - and more garlic and cumin of course LOL.

Mary Kay Culpepper said...

Even more beautiful than the food is its power to bring people together.

Thanks, Karen, for being a terrific fan of Cooking Light. By the way, we're big fans of yours.

Mary Kay Culpepper
Editor in Chief
Cooking Light

Rurality said...

Thanks Mary Kay!