Tuesday, July 16, 2013

{Make this}: Mexico City Couscous.

Every time I got to Nashville to visit Elise (like this past weekend, when I drove in Thursday night), we go to Elise's favorite restaurant and my favorite Nashville restaurant, Silly Goose. Silly Goose is a total hipster place, with bandanas for napkins, mason jars for cups, and edison light bulbs. And I love it. They even have their menus on little clip boards and have ipads for receipts instead of printing them out. SO hipster.

My favorite thing to get there recently has been the Mexico City couscous. It is spicy deliciousness and so I decided to try to replicate it. We did a pretty freakin' fantastic job at recreating this dish so I had to share.

Mexico City Couscous

You'll need:

couscous (we used a roasted chicken flavor but plain works)
1 boneless skinless chicken breast
1 mango
1 package goat cheese
fresh cilantro
1 jalapeno
Siracha sauce

You'll do:

1) Cook your chicken - cut into chunks, saute in a pan of olive oil. We added in some Tajin seasonsing because we love it.

2) Cook your couscous according to package directions.

3) Cut your mango into small pieces (google how to do it), chop cilantro, chop jalapeno

3) Combine chicken, mango, cilantro, jalapeno, and chunks of goat cheese. Drizzle siracha sauce on top. Serve!

This meal has some heat but hits the spot. Definitely try it out if you like spicy food!

In couscous and goat cheese,

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