Chicken-Butternut Tagine Menu
Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4 Chicken-Butternut Tagine
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