I am not a writer so I have no idea how to transition from gushing over my little girl to talking about last wednesday's dinner... So forgive me as I just jump right in...
Wednesday was another Real Simple masterpiece. Rosemary Chicken Kebabs and Lemony Couscous. This dish was once again super simple and really tasty. AND it is looks very pretty on the plate. So if you are cooking for guests and you want to do something that looks really fancy but is not difficult, this would be a great recipe to have up your sleeves. The thing that makes this look so cool is the rosemary "skewers". You just pull the leaves off several long rosemary sprigs leaving some leaves at the top so it is pretty and smells great. And if you haven't cooked couscous, you should try it. It is a really great alternative to rice or pasta. Amelia actually really loved this meal. I took the tomatoes and chicken off the skewers for her and in her mind, it was just fancied up grilled chicken and rice!
Rosemary Chicken Kebabs and Lemony Couscous
1/2 cup mayo
1/4 cup grainy mustard
2 cloves garlic, finely chopped
Zest and juice of 1 lemon
8 long rosemary springs
1 1/2 pounds chicken breast, cut into 1-inch pieces
1 1/2 cups grape tomatoes
salt and pepper
2 TBSP chopped flat-leaf parsley
In a medium bowl, whisk together the mayo, mustard, garlic and half of the lemon juice. Set aside 1/3 cup and reserve the rest for dipping sauce.
Preheat the broiler to high. Leaving the tops of the rosemary sprigs intact, remove some of the bottom leaves to make room for threading. Thread the chicken and tomatoes onto the rosemary sprigs. Brush kebabs with some of the 1/3 cup mayo-mustard sauce and season with salt and pepper. Arrange on a foil-lined baking sheet and broil about 8 inches from the heat, turning occasionally and basting with the remaining sauce, until cooked through, about 15 min.
Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Stir in couscous, cover and remove from the heat; let stand for 5 minutes before fluffing with a fork. Stir in the remaining lemon juice, the lemon zest and parsley. Season with salt and pepper. Serve with the kebabs and dipping sauce.