Monday Night Dinner

Dinner – October 8th
Apricot Chicken Tagine
Mint & Basil Couscous
Roasted Cauliflower & Broccoli

Apricot Chicken Tagine
I used boneless skinless chicken thighs this time and I think had the most successful version of this tagine yet. Also, since I was putting pistachios in the couscous I skipped the spiced nuts step, and didn’t miss them at all.

Recipe previously given: Revenge of the Florets

Mint & Basil Couscous
Cook the couscous as directed on the box, adding in a handful of dried cranberries (or raisins or cherries, or chopped dried apricots – whatever tickles your fancy) when you add the couscous to the boiling water. Mix in large handfuls of minced basil, mint, and chopped pistachios just before you serve it.

Roasted Cauliflower & Broccoli
All the varieties of cauliflower you can think of – bright orange cauliflower, rich purple cauliflower, alien pine forest romanesco cauliflower, plain old fashioned white cauliflower – and some broccoli for good measure.