I made this salad to go with lemon parsley stuffed chicken. I seemed strange - I just threw together stuff that I had as a way to use garlic chives leftover from trying to make pad thai. It worked better than I expected - I might even make it again.
half a bunch (about 30-40) garlic chives
1 C cous cous
1 1/4 C chicken stock
1/4 C crasins
1/4 C cashews (chopped if you feel like it)
1/4 C chopped cucumber
1 T balsamic vinegar
2 tsp. Olive Oil
1/5 tsp. sea salt
-Boil the chicken stock - turn off heat and add the cous cous - let sit for five minutes and fluff with a fork.
-Preheat a grill pan - spray with some oil and, when the pan is hot, put in the garlic chives - let them grill for about 3 minutes and then turn the chives over to grill the other side. Salt the chives. Remove them from the pan when they are grilled on both sides.
-Chop the grilled chives into 1' lenghts
- mix all ingredients together
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