The "not Halfdome" hat went missing last week after about 2 minutes inattention in a restaurant. It was a very chilly blustery day following a very warm foggy one so I suspect someone snagged it as we did look very thoroughly in addition to asking several staff if they’d seen it. This is more or less a replacement though the decreases are done differently.

Last night’s dinner was a big hit and as a bonus it was quick and easy to fix. The method is similar to the absorption pasta I tried earlier this year. The dish calls for Israeli couscous which is a larger pearled couscous. If you can’t find that then use regular couscous and simply turn off the heat when you add the boiling water then stir and let stand about 5 minutes before you serve.

Couscous with Chicken and Moroccan spices

1 pound chicken tenders
2 tablespoons olive oil
1 small sweet onion, chopped
1 bunch green onions, chopped
2 ribs celery, chopped
2 carrots, chopped
1/2 cup golden raisins
1/2 cup pine nuts
1 3/4 cup pearled couscous
2 tablespoons unsalted butter
1 teaspoon cinnamon
1 pinch saffron
salt, to taste
1/2 teaspoon crushed red pepper
2 cups boiling hot water or chicken broth

In a wide saucepan 3 or 4 inches deep,  brown chicken tenders on both sides over high heat then set aside. Add onion, green onion, celery, and carrots to the pan and  cook over high heat until vegetables begin to soften, about 5 minutes. Add remaining ingredients except the liquid and cook over high heat 3 or 4 minutes. Pour in boiling liquid, stir, and simmer 5-7 minutes or until couscous is cooked to desired doneness. Remove from heat, let stand 5 minutes before serving. Garnish with fresh chopped tomatoes and parsley.