Simple, simple, simple: baked chicken thighs with Israeli couscous with pine nuts and sautéed sweet onion and bell pepper.
Then I made a third batch of eggnog for the season:
Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley," from Bon Appétit, December 2004.
"Homemade Eggnog," by Beverly Sims. In Cuckoo Cooks from Gilboa Christian Church in Cuckoo, Virginia.
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