Stirfried Couscous with Chicken, Dried Apricots and Pistachios

Stirfried Couscous with Chicken, Dried Apricots and Pistachios

This is one of the dishes from my class last night at Temple Beth El in Stamford, Connecticut. It was such a lovely evening! The focus was foods for Tu B’Shevat (sort of an Israeli Earth Day), which is always such a big winner as far as food is concerned because we get to eat lots of fruit, including dried fruit, which I love. And everyone who attended the demo seemed to love too.

The recipe is Stirfried Chicken with Dried Apricots and Pistachios, from my book, Hip Kosher. As I explained, this is a versatile dish! I used couscous but you can also use rice or any other whole grain, like farro or barley.

And you can use different fruit — figs, dried cranberries and so on.

I’ve made this dish with lamb chunks too and it’s also delicious.

Or go vegetarian. Leave out the meat and use tofu or peas or water chestnuts and so on.

Pistachios are my favorite for this but cashews would work too.

I say this dish is perfect for Tu B’Shevat but really, it’s for all-year.

Stir-Fried Couscous with Chicken, Dried Apricots and Pistachios (from Hip Kosher)

• 1-3/4 cups Israeli couscous

• 4 tablespoons extra virgin olive oil

• 16-20 ounces boneless chicken, cut into bite-size chunks

• 4 thick scallions, chopped

• 1 cup chopped dried apricots

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 cup shelled pistachios

• Salt and freshly ground black pepper, to taste

Make the couscous according to the package directions. Set aside. Heat 2 tablespoons olive oil in a wok, stir-fry pan, or sauté pan over medium heat. Add the chicken and stir-fry for about 4 minutes or until the meat is white and cooked through. Dish out and set aside. Place the remaining 2 tablespoons olive oil in the pan. Add the scallions and cook for 1–2 minutes or until softened. Add the apricots, cumin, and cinnamon and cook briefly, stirring constantly. Add the couscous and chicken and stir-fry for 2–3 minutes to distribute the ingredients well. Stir in the pistachio nuts. Season to taste with salt and pepper. Eat hot or let cool to lukewarm.

Makes 4 servings.

Chick Pea, Dried Fruit and Vegetable Pilaf

We have been eating more vegetarian dishes recently — somehow just in the mood and don’t have as big a yen for meat.

Besides, vegetarian dishes are traditional for Purim, which begins at sundown on Monday, March 6, 2023, so the casserole recipe below is something for you to consider this year.

We had this dish a few times (variations) and loved the combination of tangy and sweet (dried fruit), the savory chick peas and the seasoned but just gently spicy flavors in the rice.

It’s also a good way to use up rice and chick peas if you don’t eat them during Passover.

And — it’s a good bet for Break-the-fast if (as we do) you have a dairy or vegetarian feast instead of the traditional smoked fish.

Chick Pea, Dried Fruit and vegetable Pilaf

• 1 15 ounce can chick peas, drained

• 3 tablespoons olive oil

• salt, paprika

• 3-4 medium scallions (or use a yellow onion), chopped

• 1 large clove garlic, chopped

• 2 medium carrots sliced 1/2-inch thick

• 1/2 cup halved dates, preferably medjool

• 1/3 cup cut up dried apricots

• 1/3 cup golden raisins

• 1-1/2 teaspoons grated lemon zest

• 1 teaspoon cumin

• 1/2 teaspoon ground coriander

• pinch or two of Aleppo pepper (or use crushed red pepper or cayenne)

• 1 cup white rice

• 2 cups vegetable stock

Preheat the oven to 400 degrees. Place the chick peas on a parchment paper lined baking sheet, pour one tablespoon of the olive oil over them and toss to coat them. Sprinkle with salt and paprika. Roast for about 20 minutes, shaking the pan occasionally, or until the chick peas are lightly crispy. When they are done, remove the chick peas from the oven, set them aside and turn the oven heat to 350 degrees. Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat. Add the scallions, garlic and carrots and cook for 1-2 minutes. Add the dates, apricots and raisins. Sprinkle with salt, cumin, coriander and Aleppo pepper, stir and cook for 1-2 minutes. Add the rice and chick peas. Stir to distribute the ingredients evenly. Pour in the stock, bring to a boil. Remove from the heat, cover the pan and place in the oven. Bake for about 45 minutes. Let rest, covered, for 10 minutes.

Makes 4 servings

Fried Barley

Tu B’shevat, which starts at sundown on January 16th, reminded me that I have to make more barley, which is one of the traditional foods for this not particularly well-known Jewish holiday, otherwise known as New Year of the Trees.

We don’t eat barley often enough. Sure, I add it to soup, but it’s so good on its own — for salad and casseroles in particular — that it should be more of a standby.

I decided to make it like I do fried rice, except I added mushrooms, which I think overwhelms fried rice but pairs perfectly with whole grains.

So, this is actually a two-fer. I can make this for Tu B’shevat and also for Lunar New Year (February1st)(Year of the Tiger), because why not celebrate even if it’s not part of my heritage? Delicious food is appropriate any time.

Fried Barley

• 1 cup pearled barley

• 2-1/2 cups water

• 3 tablespoons vegetable oil

• 3 large eggs, beaten

• 4-6 scallions, chopped

• 10-12 medium mushrooms (about 8 ounces), coarsely chopped

• 1 cup thawed frozen peas

• optional: chopped water chestnuts, cooked carrots, corn kernels

• kosher salt

Place the barley and the water in a saucepan, bring to a boil over high heat. Lower the heat, cover the pan and cook for about 45 minutes or until all the liquid has been absorbed. Let cool. Heat one tablespoon vegetable oil in a wok or stirfry pan over medium-high heat. Add the eggs and let set, then scramble the eggs slightly and turn them over to cook both sides completely. Remove the fried eggs from the pan and chop into bite size pieces. Set aside. Heat the remaining vegetable oil in the pan. Add the scallions and mushrooms and cook, stirring frequently, for about 3 minutes, or until the mushrooms are soft and all the liquid has evaporated. Add the barley, breaking it up into separate kernels with a spatula or wooden spoon, and stir to incorporate the vegetables. Add the peas and optional ingredients, sprinkle with salt and cook, stirring often to distribute the ingredietns evenly, for 3-4 minutes or until the ingredients are hot.

Makes 4-6 servings

Chicken Freekeh Salad with Mango, Dates and Pistachios

I’ve always loved the Fancy Food Show, not just because the eating is swell, but because I enjoy seeing what’s current in the food world and what manufacturers have come up with in the last year.

Trying out something new is always an exciting prospect as far as I am concerned.

And yet, for me, two of the show favorites this year were old timers that have become staples of my kitchen: freekeh and dried dates.

While freekeh is familiar at our house, I do realize that it isn’t exactly as well-known as most other grains. If you haven’t heard of it or haven’t tried it, I heartily recommend it. Freekeh is a whole grain that fills in for well-known starches such as white rice, noodles and potatoes, but is much lower on the glycemic index than those ingredients. It also has lots of fiber and protein and is a good source of calcium and iron.

It’s a variety of wheat, so it is NOT gluten-free.

There are several brands available in supermarkets and online; I tried some from Freekehlicious, which sells both whole and cracked freekeh. They sent me home with a sample of their soon-to-come freekeh pasta. (Haven’t tried it yet.)

Freekeh is nutty and toasty tasting. I love it plain and hot with a squirt of olive oil, and also cool, for salad, like the chicken salad recipe below (that includes freekeh, mango, nuts and a citrusy vinaigrette).

Dried dates are like candy— sweet, chewy and indulgent. I frequently snack on them late in the afternoon though sometimes I cut them up into my breakfast yogurt.

I have always bought Medjool dates, but at the Fancy Food Show I tried several other varieties, including safawi, saggae and sukkary at the Sahara Date Company booth. I’m convinced. If I see these in my supermarket, I’m going to be a buyer.

Because dates are so naturally sweet, they’re a good fit with tangy, citrusy and acidic ingredients. So they work harmoniously in this chicken salad too.          

Chicken Freekeh Salad with Mango, Dates and Pistachios  

• 1 cup wholegrain freekeh (or use some other whole grain)

• 1-3/4 cups water

• 2 cups diced, cooked chicken

• 1 cup chopped dates

• 3/4 cup shelled pistachio nuts

• 1/2 cup golden raisins

• 1 ripe mango, peeled and diced

• 4 chopped scallions

• 1/4 cup minced fresh parsley, preferably flat leaf

• 2 tablespoons chopped fresh mint

• 6 tablespoons extra virgin olive oil

• 3 tablespoons white wine vinegar

• 3 tablespoon mango juice or orange juice   

• 2 tablespoons lemon juice

• Salt and freshly ground black pepper to taste

Place the freekeh and water in a saucepan over high heat. Bring the liquid to a boil, stir, cover the pan and lower the heat to a simmer. Cook for about 30-35 minutes or until the grains are tender but still somewhat firm and all the liquid has been absorbed. Remove from the heat and set aside to cool. Place the cooked freekeh in a bowl. Add the chicken, dates, pistachio nuts, raisins, mango, scallions, parsley and mint. Toss ingredients gently to distribute them evenly. Combine the olive oil, white wine vinegar, mango/orange juice and lemon juice and whisk vigorously. Pour the dressing over the salad. Toss the salad and season to taste with salt and pepper. Let rest for about 10-15 minutes before serving.

Makes 6 servings.