Couscous with Herbs and Lemon

Original: Epicurious

1 medium onion, finely chopped

2 tbsp extra virgin olive oil

1 garlic clove, minced

¾ cup water

1 ¼ cups low sodium chicken broth

1 (10 oz) box couscous

½ cup finely chopped fresh parsley

½ cup finely chopped fresh basil

1/3 cup finely chopped fresh mint

1 tbsp fresh lemon juice or to taste

1. Cook onion in 1 tbsp oil in a 2 to 3 quart heavy saucepan over moderate heart, stirring occasionally until golden
2. Add garlic and cook, stirring 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat.
5. Let couscous stand, covered, for 5 minutes then fluff with a fork.
6. Stir in herbs, lemon juice, remaining tablespoon of oil, and salt and pepper to taste.

Drunk Chicken - we ate this all the time when I was a kid!

¾ cup vin Rose

¼ cup soy sauce

¼ cup salad oil

2 tbsp water

¼ tsp oregano

1 tsp clove garlic (or 1/8 tsp powder)

1 tsp ginger

1 chicken, cut up

1. Salt and pepper chicken, pour sauce over.
2. Bake about 1 ½ hours in 350* oven, baste if necessary and start in a cold oven.
3. Serve with rice

Tuscan Rice Salad

Original: Epicurious

1 cup Arborio rice or medium grain white rice

¾ teaspoon salt

¼ red wine vinegar

2 tablespoon olive oil (preferably extra-virgin)

1 large egg

1 tablespoon grated parmesan cheese

Nonstick vegetable oil spray

1 cup finely diced cooked pork

1 cup frozen petite peas, thawed

1/3 cup chopped red onion

3 tablespoons chopped fresh Italian parsley

6 large lettuce leaves

1 medium tomato, cut into thin wedges

1. Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
2. Whisk vinegar and oil in large bowl. Add warm and toss to coat.
3. Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and cruds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
4. Stir egg pieces, pork, peas, red onion, and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges, serve at room temperature.