Here we have pan roasted chicken with a jacked-up Couscous. I keep forgetting about Couscous, but it is a quick and easy substitute for rice or potatoes. It’s a granulated wheat product that soaks up whatever flavors it comes into contact with. And, it cooks in seconds, literally, using the heat and steam from boiling water.
Slow and low on the pan sear. These chicken breasts are pretty big, so it takes a while to cook them. Maybe 8 – 10 minutes a side. Even if it’s skinless-boneless, if you get a great sear, people will think it’s skin on.
Flavoring for the Couscous: pine nuts, red onion and garlic cooked down in olive oil. Then, it’s the standard instructions on the box. Approximately one cup of boiling water to 3/4 cup of Couscous. Put the lid on, turn the flame off, count to 300 (5 minutes). Then, I stirred in lemon zest and parsley to brighten it up.
To tie the chicken in with the lemon zest in the Couscous, I topped the dish with lemon infused fresh cheese from Elevated Artisanal Goods.
Oh, man. This looks amazing…bookmarking now.
Do you mind if I ask what make/model of camera you shoot with? Love your food shots.
Thanks. I shoot with a Canon 5D. Now that most cameras have plenty of megapixls, the lens is where the magic happens. I use a Canon EF 24-70mm 2.8. Great lens, but pricey.
Thanks for reading.
How timely! You beat me to the couscous. Looks good. Check out my Lemon Spinach Couscous Salad recipe at http://savortheearth.wordpress.com/
I recommend Cora Lamar’s savoy spinach from Poteet. And I can’t wait to try Elevated Artisanal’s cheeses. Thanks for keeping me up to date.
Thanks so much for using our lemon infused cow’s milk cheese in your dish! Come out to Sunset Saturday and HOPE sunday everyone!
Thanks!
-Blake & Skylar of Elevated Artisanal Goods
Thanks so much for using our lemon infused cow’s milk cheese in your dish! Come out to Sunset Saturday and HOPE sunday everyone!
Thanks!
-Blake & Skylar of Elevated Artisanal Goods