Ingredients
-
2 cups Couscous
-
3 cups Chicken Stock
-
1/2 tsp Salt
-
2 Chicken Breasts
-
4 slices Bacon
-
3 Carrots
-
2 tsp BaharatSee tip below for making your own
-
1/2 cup Dried Cherries
-
1/2 cup Chopped Almonds
-
1/2 cup Fresh Cilantro
-
1/2 cup (optional) Feta Cheese
Directions
Steps
|
1
Done
|
Optional - make your own Baharat spice mixIf you don't have Baharat, you can quickly make it yourself: 1 tablespoon black peppercorns Dryroast all the whole spices and seeds for 5 minutes on medium-high heat, stirring or tossing regularly to prevent burning. Transfer to a plate and let cool. Then grind with the paprika, cinnamon, and nutmeg. |
|
2
Done
|
Cook the baconCook the bacon in a skillet. Remove and set aside. When cool, dice. |
|
3
Done
|
Cook the ChickenSaute the chicken breasts - pat dry, season with salt and pepper. Use the drippings from the bacon in the same pan, and saute 5 min. on each side - temp. 165°F/73°C). Set aside. When cool, dice. |
|
4
Done
|
Slice and steam the carrots with a pinch of salt. Optional - a pinch of brown sugar pairs well. |
|
5
Done
|
In a medium-size pot, add the the chicken stock, couscous, Baharat spice, dried cherries, and 1/2 tsp of salt, and bring to a boil with the lid on. Once boiling, reduce to low heat and simmer for 5 minutes. |
|
6
Done
|
Chop the cilantro. Chop the almonds of not already chopped. Add the couscous to a large serving bowl, combine all the ingredients and fluff up the salad. Serve with feta cheese if desired. |
|
7
Done
|
Cold Baharat Couscous Salad VariationReplace the carrots with diced tomatoes and cucumbers |
|
8
Done
|
Vegetarian Baharat Couscous Salad VarationLeave out the bacon, chicken and replace the chicken stock with vegetable stock or just water. |
