It’s party time! Are you a guest that always brings a killer potluck dish and terrific hostess gift? This Hostess Gift Guide will help you with some new gift ideas along with a recipe that works for any season of the year.
Hostess Gift Guide
Most people bring a bottle of wine, which is great but makes you like every other guest. If you plan ahead, you can bring a cool gift that’s acknowledges your appreciation of the host’s invitation. When the hosts wind down after the party, they have a gift to look forward to opening. It also gives your gift a chance to be remembered in the future.
Use the arrows below to see each item in the guide. Click on any item for shopping information.
Pomegranate Chicken Salad with Couscous Recipe
This is a perfect holiday potluck recipe. It looks festive, tastes delicious and rides the line between main dish and side dish perfectly. This yummy recipe is from my friend Lisa Ende, who is one of the best hostesses I know. She makes it all look so effortless and is an incredible cook. If you live in LA, she teaches cooking and entertaining classes that you can find here. She also sells gorgeous wooden serving pieces.
Pomegranate Chicken Salad with Couscous and Spiced Chickpeas
- 1 cup Couscous
- Salt and Pepper
- 1.25 cup Almonds, Blanched and Sliced
- 1 tbsp Olive Oil
- 1 Can Garbanzo Beans, Drained and Rinsed
- 1 tsp Cumin
- 1 Lemon, Juiced and Zested
- 1 cup Pomegranate Seeds
- Handful Mint, Torn
- Olive Oil, For Drizzling
- 12 Chicken Thighs (You Can Use Breasts)
- 2.5 tbsp Olive Oil
- 1/3 cup Pomegranate Molasses
- 1 Lemon, Juiced
- 3 Cloves Garlic, Chopped
- 2.5 tbsp Dijon Mustard
- 2.5 tbsp Sherry Vinegar
- 2 Springs Mint
- Salt and Freshly Ground Black Pepper
Cook couscous according to the packet instructions. Fluff with fork to break up any lumps, season with salt and pepper and set aside.
Place the blanched almonds in a skillet and toast on medium-high heat until golden brown. Set aside and cool.
In the same skillet, heat the oil over medium-high heat and add chickpeas, cumin and salt and pepper to taste. Cook for 8-10 minutes, tossing often, until crisp and golden.
Add the lemon juice and cook for another minute. Transfer all the contents of the pan to the couscous, along with the toasted almonds.
Add the pomegranate seeds, mint, lemon zest and a good drizzle of olive oil and gently toss to combine.
Finally top with sliced Pomegranate Chicken.
Heat a grill pan over medium-high heat – working in batches, cook the chicken (about 5-6) minutes per side until golden brown and cooked through.
Mix all ingredients together in a bowl and whisk to combine.
Pour into a ziplock bag and add chicken – seal and shake well.
Marinate in fridge for at least 6 hours overnight.
Other Great Recipes:
- Crispy Sheet Pan Chicken
- Salmon with Quinoa Salad
- Butternut and Roasted Tomato Summer Salad
- Shrimp and Farro Bowl
- Black Bean Burgers
Happy Holidays and have fun at your parties!