Thursday, May 19, 2011


Yesterday, I was watching American Idol, trying to decide what variation of chicken and vegetables I was going to make for dinner when my favorite twins dropped by on their way home from the gym.

Y'all know Evan is a pretty good chef, right? I told him I was about to make dinner. He peeked in my fridge and pantry, and one quick Google search later, he's whipping up supper for me. He had a recipe to sort-of follow but he improvised a lot.

Chicken Couscous with Sauteed Vegetables

Low-sodium chicken broth
1 cup quick-cooking couscous
olive oil
skinless, boneless chicken breast - cut into cubes
1 pinch ground black pepper (he used lemon pepper seasoning)
1 zucchini, diced
6 small/medium stalks of asparagus, chopped
1/2 cup sun dried tomatoes
1 pinch of basil
pinch of red pepper flakes

1. In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes. Use a fork to fluff the couscous.
2. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
3. Heat more olive oil in the skillet over medium heat. Mix in the zucchini, green onions, asparagus, sun dried tomatoes and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.

Empty the couscous into a large bowl. Stir in the chicken. Add the sauteed vegetables. Fluff/toss with a fork. Serve with chardonnay and laughter.
It was DELICIOUS. So yummy. I would also like to add that he then cleaned my kitchen and washed the dishes. Tomorrow we're starting on his application for sainthood!

1 comment:

  1. my comments on how much of a stud i think Evan is are now getting awkward. whatever. all women love a man who cooks and cleans!


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