this because I've tried this - and it's at times like this that you need culinary shortcuts that allow you to cheat and get away with it.
Enter the Moroccan Chicken & Couscous Salad With Honey & Citrus Dressing....and an end to your Friday night dinner dilemma.
MOROCCAN CHICKEN COUSCOUS SALAD WITH HONEY & CITRUS DRESSING
1 1/2 cups couscous
1 1/2 cups chicken stock
4 tablespoons olive oil
1 red onion, halved and sliced
1 tablespoon chilli paste
1/4 cup honey
1/2 cup carrots cut in thin batons/baby carrots
1 cup halved cherry tomatoes
2 cups baby spinach leaves
10 dates, pits removed and sliced
1/2 cup dried apricots, sliced
1/4 cup coriander/mint or a mix of both
Sliced meat from one ready-roasted chicken
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
Toasted pumpkin seeds to garnish
1: Bring the chicken stock to the boil, add the couscous then cover with a lid, remove from heat and allow to steam.
2: Heat half the oil in a saucepan and add the onions, fry for a few minutes then add carrots, chilli paste and half the honey. Reduce the heat, cover with a lid and cook until the carrots are just tender.
3: Remove from heat and stir in the couscous, tomatoes, spinach, dates, apricots, herbs and sliced chicken.
4: Whisk the remaining honey and olive oil together with the orange and lemon juice and drizzle over the salad then top with toasted pumpkin seeds.
COOK'S NOTES: I always favour the Knorr 'Taste Of Chicken' cubes and would use one cube dissolved in 1 /2 cups of boiling water. The 'charif' paste you buy at the deli counter can be used for the chilli paste. Coriander is also called cilantro for those who don't know or 'kusbara' in Hebrew. Finally, I really got to research ready-roasted chickens when we stayed at the Mirkaz Klitah for 6 months and didn't have oven facilities and can say without a doubt that the very best ready-roasted chickens are sold at Rama in Raanana.