This was either a big fail or a big success.

Failure:  I started out intending to make chicken curry.  But the yogurt was bad and the sour cream was gone.

How the hell do you make chicken curry without yogurt or sour cream?  Don’t answer that.  I’m not a big curry girl, so anyway, I didn’t know, and I wasn’t in the mood to do any research, so there.

Instead, I looked through the fridge and determined I had the following ingredients:

  • Chicken breasts
  • Bacon
  • Onions
  • Rogan Josh spice blend (which I was going to use as curry powder, because Lee’s not fond of tumeric)
  • Couscous
  • Dried mushrooms
  • A pomegranate
  • Pine nuts
  • Spinach
  • Golden Raisins

Well, okay then.

Here’s what I ended up with:

Pomegranate-Mushroom Couscous

Pomegranate-Mushroom Couscous

Hey, it looks pretty good, right?  Those pomegranates are very pretty.  But how did it taste?  Ray liked it.  Lee said it wasn’t as bad as the curry probably would have been, or something like that.  He said it was okay.  I liked it, but if it hadn’t been for the pomegranates, I would have tossed it out, because it was so…bland.

With the pomegranates, it was pretty good, though.

Pomegranate-Mushroom Couscous

1 quart of chicken broth
1/2 c dried mushrooms
1 package (about 1 1/2 c) of couscous

Crumble or crush the mushrooms into 1/2-in chunks. Rinse them in water to remove lose sediment; if you expect a lot of sediment or grit, you can soak them in warm water for five minutes, then toss out the water. Bring the chicken broth to a simmer with the mushrooms, keep covered.

1 medium yellow onion, minced
1 lb of chicken breasts, cut into bite-sized chunks
1/2 lb bacon
2t rogan josh or other Moroccan or Indian spice mix (to taste)
1/2 c pine nuts
A handful of spinach, chopped into bite-sized pieces
1/2 c golden raisins

Cut the bacon into 1/2-in dice and cook over medium heat, until crisp. Remove from heat, reserving the bacon grease in the pan. Raise the heat to high and saute the chicken. Just before it’s cooked through, add the garlic, nuts, and spice mix. Cover and leave over low heat.

1 pomegranate, pips removed (click here for an easy method)

Add the broth to a dish with the couscous in it, using the amount called for on the package. Let it sit for a few minutes, then fluff it with a fork. Add more broth if you like; I did. Meanwhile, make sure the chicken mix is still more or less hot, turning on low heat if necessary. Add the spinach and the raisins. Remove from heat as soon as the spinach is slightly wilted.

Serve with the mushroom couscous on the bottom, the chicken mixture in the middle, and the beautiful, beautiful pomegranates on top. Don’t skip the pomegranate.