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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