Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Transform leftover chicken and pantry staples into a creamy pearl couscous risotto. A quick, one-pot meal that feels fresh, hearty, and elegant.

Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Sometimes the best meals aren’t planned—they’re discovered. Inspired by Cook What You Have from Milk Street, this recipe proves that a few simple ingredients and a touch of creativity can turn leftovers into something extraordinary.

I had two leftover grilled chicken breasts and my normal "go-to" would be to just slice them and throw them in a salad, but I consulted this book to see what they would make with that chicken and new inspiration had me cooking a fabulous yet easy dinner...and I didn't have to go to the grocery store!  In this dish leftover or even rotisserie chicken is married with pantry staples like pearl couscous and sun-dried tomatoes, then comes together in a risotto-style dish that feels fresh, hearty, and completely new. A handful of arugula adds a peppery brightness at the end, while a sprinkle of Parmesan (optional, but highly recommended) ties everything together.

This book isn’t just about making dinner—it’s about transforming what’s already in your kitchen into a dish that feels like it belongs on a restaurant table. Cozy, simple, and surprisingly elegant, it’s a perfect reminder that great cooking starts with what you already have.  I highly recommend purchasing Cook What You Have to activate your creative cooking juices.  Try out this recipe and see how leftovers can be re-imagined into a wonderful new dish.

Enjoy!

What Ingredients Do I Need?

• Pre-cooked chicken breasts (or rotisserie chicken): Shredded for easy incorporation.

• Pearl couscous: Provides a risotto-like texture while cooking faster than rice.

• Olive oil: For sautéing vegetables and adding richness.

• Garlic: Fresh and minced for aromatic depth.

• Baby carrots: Adds sweetness and texture; chopped for even cooking.

• Sun-dried tomatoes (oil-packed): Brings a savory, tangy punch.

• White wine: Helps deglaze the pot and infuses flavor (can substitute).

• Baby arugula: Peppery and fresh; wilts quickly to finish the dish.

• Kosher salt & freshly ground black pepper: Essential for seasoning.

• Optional Parmesan: Adds a final touch of creaminess and umami.

Substitutions and Variations

This dish is really about leftover and using what you have on hand.  Here are some substitutions and variations if you don't have a particular ingredient.  Experiment!

• Grains: Swap pearl couscous with orzo, farro, or even short-grain rice for a different texture.

• Greens: Use spinach, kale, or Swiss chard instead of arugula.

• Vegetables: Bell peppers, zucchini, or peas make great add-ins for extra color and flavor.

• Protein: Try shredded turkey, leftover roast pork, or even chickpeas for a vegetarian version.

• Wine Substitute: Use chicken broth with a splash of lemon juice or white wine vinegar for a similar brightness.

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Kitchen Tips and Notes

• Stir the couscous often and vigorously during cooking—just like risotto—to release starch and create a creamy texture.

• Pre-shredding the chicken makes for even distribution and faster cooking.

• A wide, heavy-bottomed pot works best to prevent sticking and ensure even heat.

• Leftovers store well in the fridge for 2–3 days and can be reheated with a splash of broth or water to loosen.

"Set the Mood"

Picture a cozy evening where dinner feels special but takes only a handful of ingredients from your fridge and pantry. The scent of garlic and sun-dried tomatoes fills the kitchen while the couscous turns creamy and rich, reminiscent of classic risotto—but without the constant ladling. Serve it in warm bowls, topped with a sprinkle of Parmesan and a drizzle of olive oil, for a meal that’s both rustic and refined.

Pairings:

• Wine: A crisp Sauvignon Blanc or unoaked Chardonnay.

• Sides: A simple green salad or roasted vegetables.

• Bread: Warm crusty bread or garlic toast to soak up any remaining sauce.

• Occasion: Ideal for weeknight dinners, cozy date nights, or an elegant meal made from everyday ingredients.

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I'd love to hear what you think of this dish or if you have tried it?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Late Summer Fig Salad with Cucumbers & Feta

Celebrate fig season with this fresh and easy Late Summer Fig Salad with Cucumbers & Feta. A simple, seasonal salad bursting with sweet figs, crisp cucumbers, and tangy feta—perfect for backyard dining or a light summer meal. 

Late Summer Fig Salad with Cucumbers & Feta

Fig season has officially arrived, and my backyard tree is absolutely overflowing with fruit. I love walking outside, plucking a sun-warmed fig straight from the branch, and knowing you only get a few short weeks each year to enjoy them at their peak. Because the season is so fleeting, I try to savor every bite and make the most of the harvest while it lasts.

This salad is one of the simplest—and most satisfying—ways to highlight fresh figs. The sweetness of the fruit pairs beautifully with crisp cucumbers, tender butter lettuce, and a sprinkle of tangy feta. A drizzle of raspberry pomegranate vinaigrette or creamy balsamic pulls everything together for a refreshing dish that feels special without requiring much effort at all.

Even if you don’t have a fig tree out back, local farmer’s markets and grocery stores are starting to carry them right now. Be sure to grab a basket while you can, because fig season is short-lived, and these little jewels disappear far too quickly. This salad is the perfect way to celebrate their arrival—simple, fresh, and bursting with late-summer flavor.

Enjoy!

What Ingredients You Need

• Red butter lettuce – or your favorite leafy greens.

• Persian cucumbers – small, crunchy, and perfect for salads.

• Fresh figs – ripe but still firm for easy slicing.

• Feta cheese – crumbled for salty, tangy contrast.

• Dressing – raspberry pomegranate vinaigrette or creamy balsamic.

Substitutions and Variations

Substitutions

Don't worry if you don't have all the ingredients.  Here are some simple substitutions and alternatives to the figs when not in season.

• Greens: Swap butter lettuce for arugula, spinach, or mixed spring greens.

• Cucumbers: Use English cucumber or thinly sliced zucchini if needed.

• Figs: Fresh peaches, nectarines, or even strawberries work beautifully when figs aren’t in season.

• Cheese: Goat cheese, blue cheese crumbles, or even shaved Parmesan can stand in for feta.

• Dressing: Honey mustard, lemon vinaigrette, or olive oil with a drizzle of honey make simple alternatives.

Variations

What to try a different take on this salad?  Try adding one or more of the items below to create your own version.

• Add protein: Top with grilled chicken, shrimp, or salmon for a heartier meal.

• Nuts for crunch: Sprinkle in toasted walnuts, pecans, or almonds.

• Herbs for freshness: A handful of fresh mint or basil leaves adds brightness.

• Make it sweet-savory: Add a drizzle of honey or a few candied pecans for extra contrast.

Kitchen Tips & Notes

• Select figs carefully: They should feel soft but not mushy, with smooth skin and a subtle fragrance.

• Wash gently: Figs bruise easily, so rinse them under cool water and pat dry with a soft towel.

• Slice just before serving: To keep figs looking their best, slice them right before tossing the salad.

• Dress lightly: A little dressing goes a long way—too much can overwhelm the delicate figs.

"Set the Mood"

Late summer is the perfect time to take your meals outside, and this fig salad is made for al fresco dining. Picture a warm afternoon, the table set under a shady tree, a light breeze carrying the scent of the season, and this vibrant salad taking center stage. The juicy figs, crisp cucumbers, and creamy feta create a refreshing bite that feels just right for a leisurely afternoon gathering.

This salad shines as part of a weekend brunch spread—pair it with a basket of warm croissants, a simple quiche, or even a chilled pitcher of sparkling rosé. It also makes a beautiful side for grilled meats and seafood, turning a casual cookout into something a little more elegant. However you serve it, this dish has that effortless charm that makes summer dining feel special without being fussy.

Below are some serving suggestions and pairings to reference.

Serving Suggestions / Pairings

This salad is light, refreshing, and versatile—it can be served as:

• A starter course for a late-summer dinner party.

• A side dish alongside grilled chicken, lamb, or fish.

• A brunch feature, paired with crusty bread and sparkling rosé or iced herbal tea.

• A light lunch, especially when topped with extra protein or served with a grain like farro or quinoa.

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💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy

Bring a taste of the tropics to your kitchen with these Tropical Strawberry Coconut Muffins! Bursting with juicy strawberries, nutty coconut, and bakery-perfect fluffiness, they’re the ultimate fruity treat for breakfast or snacking.

 

Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy

There’s something magical about baking with strawberries and coconut—the way the berries release their sweet juiciness as they bake, while the coconut turns toasty and fragrant, filling the kitchen with a tropical aroma that feels like sunshine in muffin form. These Tropical Strawberry Coconut Muffins – Fresh, Fruity & Perfectly Fluffy are the kind of treat that instantly brightens your morning, whether you’re savoring one with a hot cup of tea or packing them for an afternoon snack.

What I love most about this recipe is its simplicity. Just a handful of pantry staples, a splash of creamy coconut milk, and a pile of fresh strawberries come together to create muffins that are light, tender, and full of flavor. The coconut adds a hint of natural sweetness and a little chew, perfectly complementing the juicy bursts of berry. Sprinkle a few extra strawberries and flakes of coconut on top before baking, and you’ll get that irresistible bakery-style look and taste—without leaving home.

Perfect for a weekend bake, a spring brunch, or simply when you need a little tropical escape, these muffins are a reminder that sometimes the simplest flavors bring the most joy.

Enjoy!

What Ingredients I Need?

You don’t need anything fancy to whip up these muffins—just simple ingredients you may already have on hand:

• Egg – binds everything together and helps with structure.

• Full-fat coconut milk – adds richness and a subtle tropical flavor.

• Canola oil – keeps the muffins moist and tender.

• Vanilla extract – a touch of warmth and sweetness.

• All-purpose flour – the base of your muffin batter.

• Sugar – just enough to balance the tartness of the strawberries.

• Baking powder – gives your muffins their fluffy rise.

• Salt – enhances the flavors.

• Fresh strawberries – juicy, sweet, and bursting with flavor.

• Unsweetened flake coconut – adds texture and toasty, tropical notes.  (I use this one)

What Equipment I Need to Bake the Perfect Muffins

• Mixing bowls – one large for the wet ingredients and one medium for the dry.

• Whisk & spatula – for combining ingredients without overmixing.

• Muffin tin (6-well, standard size) – the perfect fit for this small-batch recipe.

• Non-stick cooking spray (or muffin liners) – to prevent sticking.

• Measuring cups & spoons – accuracy is key in baking.

• Cooling rack – to let the muffins rest and set properly after baking.

Substitutions

Sometimes you don't have an ingredient.  Below are some substitutes to help you out.

• Coconut milk → You can use regular whole milk or almond milk if you don’t have coconut milk on hand.

• Canola oil → Swap with melted coconut oil, vegetable oil, or even light olive oil.

• All-purpose flour → A 1:1 gluten-free baking blend can be used for a gluten-free version.

• Sugar → Replace with coconut sugar or light brown sugar.  You may also use a sugar substitute if you prefer.

Variations

Want to mix it up a bit. Try one of these variations.

• Chocolate Twist – Add ½ cup white chocolate or dark chocolate chips for extra indulgence.

• Nutty Crunch – Stir in ¼ cup chopped pecans or macadamia nuts for texture.

• Citrus Boost – Add 1 teaspoon of fresh lime or orange zest to the batter for a zingy tropical note.

Kitchen Tips and Notes

• Don’t overmix the batter. Stir gently until just combined—this keeps the muffins soft and fluffy.

• Use ripe strawberries. The sweeter and juicier the berries, the better the flavor.

• Reserve some toppings. Sprinkling a few extra strawberries and coconut flakes on top before baking makes them look bakery-worthy.

• Watch the bake time. All ovens are different, so check at the 18-minute mark. They’re done when a toothpick comes out clean.

• Storage tip: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

🌺 Set the Mood

These muffins aren’t just a bake—they’re a little getaway. Imagine warm sunshine streaming through your kitchen window, a gentle breeze carrying the scent of toasted coconut, and a plate of these golden, fluffy muffins waiting on the table. Pair them with a cup of hot tea in the morning, or serve alongside iced lattes and fresh fruit for an easy weekend brunch spread.

They also make the sweetest addition to spring and summer gatherings—think baby showers, Mother’s Day breakfasts, or a cozy weekend picnic. The tropical flavors of strawberry and coconut feel like a vacation in every bite, turning even an ordinary Tuesday into a moment of joy.

So light a candle, put on your favorite relaxed playlist, and let these muffins transport you somewhere warm, bright, and delicious.

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💬 Let’s Chat!

Have you tried these muffins? What are your favorite flavors?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turned out!