5 Minute Meals

Rice is great - it's nutritious, filling and, with so many varieties, there's one for every cuisine you can sauce it with. No wonder it's the most popular grain in the world. But you have to admit, some days you don't want to wait 20 minutes while it cooks, and that's where couscous comes in so handy. This tiny little pasta goes great with just about any sauce or seasoning you can throw at it, and it cooks up in five minutes.

This dish came together with a bunch of leftovers and a handful of spices. It's based on arroz con pollo from Cuba.

Couscous con Pollo

1/2 c water
3/4 c dry white wine
pinch of saffron (about 10 threads), optional but excellent
1 T extra virgin olive oil
1 boneless, skinless chicken breast, cut in 3/4" dice
1 shallot, finely diced
1 small tomato, seeded and finely diced
2 cloves garlic, thinly sliced
1 handful Italian parsley
1/2 tsp thyme
a good grinding of pepper
a couple shakes of cayenne pepper
1/2 tsp salt
1 1/4 c couscous

In a small saucepan, bring the water, wine and saffron to a boil. Turn off the heat and let it steep while you cook the chicken. Heat a large saucepan over medium-high heat. Add the oil, then the chicken, and cook until well browned. Add the shallot and tomato and cook, stirring often, until the shallot softens a little. Add the garlic and cook two more minutes. Add the herbs and seasonings and stir well. Add the wine mixture, stir together, and then stir in the couscous. Turn off the heat, cover the pan, and let it stand five minutes. Stir and serve. Makes about four servings.