architheque

I’ve seen a few references lately to being a good cook = not being afraid in the kitchen. Specifically, going with the flow and making the best of your mistakes. That’s what this soup is. It started as a pilaf style couscous…and somewhere the water to couscous ratio took a really bad turn. Now it’s soup! And good soup at that.

Contents are pearl couscous, saffron, rosemary, chopped dried apricots, frozen peas, diced chicken (thighs), chicken stock, onions, sea salt, and fresh cracked pepper. The apricots taste like bursts of sunshine.

All it really needs is a half a cup of leftover wild rice stirred in, a little lemon zest, and it’ll be perfect.