Blue Apron ~ Za'atar-Spiced Chicken

Tonight's meal was an Israeli-inspired chicken dinner.  Za'atar is a spice common in Israeli foods, the chicken was coated in a za'atar-flour mixture and pan seared.  It was then placed atop Israeli couscous to which roasted Brussels sprouts and whole almonds had been added.  That combination alone was delicious.  The chicken was topped with an aromatic pan sauce made with pink lemon, garlic, shallots and garlic.  Marvelous!

4 Stars:

Made: April 17, 2017

Blue Apron ~ Spiced Shrimp and Pearl Couscous

I love couscous.  It goes well with any dish.  Tonight is was mixed with Spiced Shrimp and sautéed zucchini.  Before the shrimp was cooked, it was coated in a light summer spice blend of ground fennel, ground turmeric and Aleppo pepper.  The result was a nice light flavor, balanced with tomato sauce and verjus rouge.

I had never heard of verjus rouge.  It is the pressed juice of unripened grapes.  It is used in a way similar to vinegar, but it had a gentler flavor and is a bit more "sweet-tart."

This dish was delicious and definitely one I will try again.

4 Stars

Made: July 9, 2016

Blue Apron ~ Spiced Lamb and Beef Tagine

Tonight's meal was the North African dish of Spiced Lamb and Beef Tagine with Lemon-Garlic Couscous and Labneh.  I am not a fan of lamb, but hadn't cooked in a long time, so decided to try this recipe.  Tagline is a traditional North African dish of ground lamb, vegetables and Medjool dates.  It was served on garlic-infused couscous.  It was delicious!

Served: June 5, 2016

5 Stars