In love with: Chicken with couscous and orange

Every once in a blue moon I get motivated to make dinner. It doesn't happen often - one day I'll be Martha Stewart in the kitchen - but until that day comes I'll be inspires by her simple recipes on the days I do cook. Today all I could think about as I walked to the grocery store was this amazing couscous recipe. I tried it for the first time last year, and it quickly became one of my favorite dinners for those nights John works late.

The recipe, from Everyday Food, is as follows:

1 cup couscous
1 cup shredded rotisserie chicken
1/3 cup pistachios, toasted and coarsely chopped
1 navel orange, peeled and coarsely chopped
2 tablespoons chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
coarse salt and ground pepper
Directions


In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

Voila!