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potatoes and eggs, then form it into patties, coat them with breadcrumbs, and fry them as croquettes. Or, as in the case of this dish, mix it with curry spices and vegetables and serve it over couscous.

1 cup water

3 tablespoons olive oil, divided

1 cup couscous

1 medium yellow onion, diced

1 red bell pepper, cored and cut into thin strips

3 cloves garlic, minced

2 large carrots, cut into matchsticks

1 cup golden raisins

1 tablespoon curry powder

Meat from a 2½-pound rotisserie chicken

14-ounce can coconut milk

Salt and ground black pepper, to taste

3 scallions, thinly sliced

2 tablespoons chopped fresh cilantro

In a small saucepan, bring the water and 1 tablespoon of olive oil to a boil. Turn off the heat. Add the couscous, stir, then cover and set it aside.

In a large, deep skillet, heat the remaining 2 tablespoons of olive oil over medium-high. Add the onion, red bell pepper, garlic, carrots, and raisins. Sauté until the onions and pepper are just tender, about 5 minutes.

Add the curry powder and cook for 2 minutes. Add the chicken and coconut milk. Bring to a simmer. Season with salt and pepper.

Transfer the couscous to a serving bowl or platter. Spoon the chicken curry over the couscous, then garnish with scallions and cilantro.

HOW LONG? 30 MINUTES

HOW MUCH? 4 TO 6 SERVINGS

Spicy Black Bean, Sausage, and Rice Burrito

One part burrito, one part jambalaya, all good. If you want to crank the heat, splash some hot sauce onto the rice and beans, or sprinkle diced jalapeño peppers inside before rolling up the tortilla. This filling also would be good as a hearty rice dish served alongside spicy grilled chicken. Or add a quart of chicken broth, bring it to a simmer, and you’ve got a satisfying soup.

4 slices bacon, cut into 1-inch pieces

1 small yellow onion, diced

2 cloves garlic, minced

2 precooked spicy chicken sausages, cut into rounds

1 teaspoon smoked paprika

1 cup long-grain white rice

2 cups chicken broth

15-ounce can black beans, drained

1 cup jarred tomatillo salsa

Salt and ground black pepper, to taste

4 burrito-size flour tortillas

½ cup chopped fresh cilantro

1 cup shredded cheddar cheese

½ cup sour cream

In a medium saucepan over medium-high heat, cook the bacon for 2 minutes, or until it lightly coats the pan with fat. Add the onion, garlic, sausages, and smoked paprika. Sauté for 3 minutes.

Add the rice and cook, stirring constantly, for another 30 seconds. Add the broth and beans, stir well, and bring to a boil. Cover the pan, reduce the heat to simmer, and cook for 15 minutes.

Remove the saucepan from the heat and let cool for 5 minutes. Mix in the salsa, then season with salt and pepper.

Microwave the tortillas for about 15 seconds to soften them. Divide the rice and beans mixture among the tortillas, then top each with chopped cilantro, cheddar cheese, and sour cream.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Chicken Chimichurri with Roasted Asparagus and New Potatoes

Chimichurri is the national meat marinade and condiment of Argentina. The tangy, mildly spicy green sauce resembles a loose pesto but gets its fresh, lively flavors from parsley and cilantro rather than basil. Be sure to try chimichurri on grilled steak.

FOR THE CHIMICHURRI SAUCE:

1½ cups packed fresh flat-leaf parsley

¼ cup packed fresh cilantro

1 cup extra-virgin olive oil

⅓ cup red wine vinegar

2 tablespoons dried oregano

1½ tablespoons ground cumin

1½ teaspoons salt

3 cloves garlic

¾ teaspoon red pepper flakes

FOR THE CHICKEN AND VEGETABLES:

1½ pounds boneless, skinless chicken breasts

1 pound new potatoes, quartered

1-pound bunch asparagus, ends trimmed

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon ground cumin

In a food processor or blender, combine the parsley, cilantro, olive oil, vinegar, oregano, cumin, salt, garlic, and red pepper flakes. Puree for 2 to 3 minutes, or until very