This recipe was ok, not memorable.
Chicken-Butternut Tagine Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
Pistachio couscous Bring 3/4 cup fat-free, less-sodium chicken broth to a boil in a small saucepan. Stir in 3/4 cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 teaspoon grated lemon rind and 1/4 cup chopped pistachios.
Wine Note Warm Moroccan spices make me crave the grapes that go into spicy red Rhône blends: syrah, grenache, mourvèdre. But with the sweet plums and squash, you want a fruitier version–one from California, preferably heavy on juicy grenache. Go for Beckmen Vineyards 2007 Cuvée le Bec, full of cherries and black pepper. –Sara Schneider
Cooking Light, November 2009
(Only you will be able to view, print, and edit this note.)
Ratings and Reviews (1)Be the first to rate it Add a Review
aguenth Posted: 07/25/11 Worthy of a Special Occasion