Sustainable fridge

Using food that you have in the fridge is an important part of being sustainable. To do so, a simple approach is to enter into a search site a list of your ingredients and the word recipe. Here is what I made for dinner last night using that approach:

Google search: chicken, cucumber, onion recipe. Here was the result from Yummly:


North African Chicken and Couscous

Recipe by: MyRecipes

Total Time

30 min


6 servings


  • 2 cups water
  • 11/2 cups couscous (uncooked)
  • 1/2 cup golden raisins
  • 1/2 cup orange juice concentrate (thawed, undiluted)
  • 1/3 cup lemon juice
  • 2 tbsps water
  • 2 tbsps olive oil
  • 2 tsps ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups chicken breasts (chopped ready-to-eat roasted skinned, boned, about 3 breasts)
  • 2 cups cucumber (chopped peeled)
  • 1 cup red bell pepper (chopped)
  • 1/4 cup sliced green onions (thinly)
  • 1/2 cup chopped cilantro fresh
  • sliced green onions (optional)


  1. Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.
  2. Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
  3. Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.

Karen A. Levin, Cooking Light MAY 2000


Photo by:

Ross Tucknott, January 1, 2003,

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