Like my recipe on June 14, 2013, this is a sponsored post. Castello Alps Selection Cheese was sent to me to enjoy, create recipes, and use for tastings.

 

Castello Cheeses Photo: Maralyn D. Hill

Castello Cheeses Photo: Maralyn D. Hill

We had a roasted chicken dinner with leftover chicken. So, I put it to good use with some of the delicious Castello cheese we have in our refrigerator. Since I was looking for something simple, this took about 10-15 minutes total to prepare.

Since I frequently feature complicated recipes and enjoy simple to Michelin start, often readers think most of my meals are complicated. Not true. I get carried away sometimes with challenging meals, but most of the time, I enjoy simple pleasures. I hope you like this one.

 

Castello Moments Chicken Cous Cous Photo: Maralyn D. Hill

Castello Moments Chicken Cous Cous Photo: Maralyn D. Hill

Castello Moments Chicken Couscous

 

Ingredients:

2 cups cooked chicken, chopped

1.5 cups chicken broth

2 tablespoons avocado oil

1 tablespoon pesto

1 cup frozen peas

 

1 box couscous toasted pine nut mix with seasoning

 

1/2 cup Classic Castello cheese, shredded (chosen for slightly smoky aroma with a hint of herbs)

1 cup Weissbier Castello cheese, shredded (chosen for buttery soft texture with nutty sweetness)

 

Method:

Cube cooked chicken.

Bring 1.5 cups of chicken broth to a boil.

Add avocado oil, pesto, and frozen peas, and chicken cubed and seasoning from couscous mix.

Bring to a boil.

Add couscous and both cheeses and stir.

Cover and let set for five minutes.

Stir and serve.

Served with a Frontenac Gris 2011 chilled from Pairie Berry Winery. This wine has a fruity flavor.

Win a Private Cheese Tasting in your own home – enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA. 
 

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If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot. 

 

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.