I never imagined using hummus as a base for a vinaigrette, but it works so well. With the coriander spiced chicken and the hummus-couscous, the flavors are bright and satisfying. The addition of pistachios and pomegranate seeds to the couscous gives a great texture to this grain. With the hummus vinaigrette, using a whole wheat couscous is very palatable. You don't taste the whole wheat flavor whatsoever. This is a quick and easy meal to put together and bursts with flavor. Your family will love it.
Adpated from Food & Wine
8 Chicken Drumsticks
1/4 cup plus 2 Tablespoons extra-virgin olive oil, divided
2 Tablespoons ground coriander
Salt and freshly ground pepper
4 cups cooked couscous
1/2 cup coarsely chopped roasted pistachios
1/2 cup pomegranate seeds
1-1/2 cups coarsely chopped flat-leaf parsley, divided
1 cup prepared hummus
1/4 cup white wine vinegar
Preheat the oven to 450o F. In a bowl toss the chicken with 2 Tablespoons of the oil and the coriander; season well with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 45 minutes, turning once, until the chicken is cooked through.
In a blender, puree the hummus and vinegar with 1 cup of parsley and a 1/4 cup of oil. Add 2 Tablespoons of water and puree until smooth. Season with salt and pepper. Stir 1/3 of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve immediately, passing the extra dressing on the side.
– Recipe courtesy of Noble Pig