Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous
You're going to die when you find out what I did to this recipe (chef, please forgive me). I'm a compulsive substituter, because I hate waste and spent many years living in the woods far from town, so always use what's at hand. Ask my grown sons. Oh, the stories.
So, I followed all the instructions, except didn't have dates, so substituted (ready?) fresh blueberries. I know they don't even remotely resemble dates, but wait till you hear what happened to the sauce! As it cooked, it turned a gorgeous lavender cream color. Ah, so beautiful. Goat cheese replaced the mascarpone (which I suspect prevented the sweetness that was prominent in others' comments) and it added an absolutely awesome depth of flavor. Tomato dices (didn't have cucumbers either!) sprinkled liberally added to the beautiful colors -- cream-colored couscous, light-blue tinted sauce with bright red accents. And, the flavors...Let's eat!
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Jan. 20, 2013