Friday, June 15, 2007

What's for dinner?

Pork chops make a great meal when you add these two side dishes.

Couscous with Apricot Vinaigrette

1 10-ounce box couscous
1/4 cup apricot jam or preserves
2 tablespoons white wine vinegar
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 scallions (white and green parts), chopped
1/4 cup (1 ounce) roasted almonds, chopped

Place the couscous in a serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Meanwhile, heat the jam in a small saucepan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds. Remove from heat. Immediately add the vinegar, then the oil, and mix until combined. Season with the salt and pepper; set aside.

Fluff the couscous with a fork and stir in the scallions and almonds. Add the vinaigrette and toss. Serve warm.

Tip: This slightly sweet side dish is an ideal accompaniment to grilled or roasted pork or chicken. You can also drizzle the vinaigrette over rice or quinoa instead of couscous.

Yield: Makes 4 to 6 servings

CALORIES 305(30% from fat); FAT 10g (sat 1g); SUGAR 6g; PROTEIN 7g; CHOLESTEROL 0mg; SODIUM 324mg; FIBER 3g; CARBOHYDRATE 47g

Green-bean and Feta Salad
Serves 8
2 pounds green beans, trimmed
Coarse salt and ground pepper
1/3 cup olive oil
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
2 cups quartered cherry tomatoes
1/2 cup sliced scallions
1/2 cup crumbled feta cheese
Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
Whisk oil with vinegar and mustard; season with salt and pepper.
Toss beans with vinaigrette, tomatoes, scallions, and feta.

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