From the Lucques cookbook, dinner Saturday night, marinated for 24 hours or so: braised chicken with saffron onions, italian couscous, and a date relish. It was delicious, and our kitchen smelled incredible for hours afterward. The flavors all came together really well: tasted individually, the onions, date relish, and italian couscous (actually, fregola sarda) were just okay, but when they came together, they created a fantastic and fragrant dish.
I didn't take any photos, unfortunately. But Well Fed made this dish a couple of years ago and has some lovely photos.
That sounds like a wonderful combination. Here's the French take on couscous if you are interested. It's quick to make - very substantial!
A bientot.
Posted by: Kim - Easy French Food | September 18, 2008 at 12:55 AM