CHICKEN WITH COUSCOUS
Steps:
- Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
CASBAH CHICKEN & COUSCOUS - PAMPERED CHEF
This recipe was featured in an email this morning from my Pampered Chef Consultant. "Our new recipe for Casbah Chicken & Couscous cooks up aromatic flavors of Morocco with fresh mango and toasted almonds... all for about $2 per serving!" Nutrients per serving (excluding optional ingredient): Calories 320, Total Fat 4 g, Saturated Fat .5 g, Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 890 mg, Fiber 3 g
Provided by senseicheryl
Categories One Dish Meal
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch pieces with Utility Knife. Combine chicken, 1 tbsp of the rub and ½ tsp of the salt in Classic Batter Bowl; toss to coat using Master Scraper.
- If using, place almonds into (12-inch) Skillet; cook over medium heat 4-6 minutes or until golden brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and keep warm.
- In Small Batter Bowl, combine broth, water, remaining 1 tbsp rub and remaining ½ tsp salt. Slice onion lengthwise into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a simmer. Stir to loosen browned bits from bottom of Skillet.
- Slice mango into thin wedges (see Cook's Tip). Stir mango, couscous and chicken into broth mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Snip cilantro using Kitchen Shears. Toss cilantro into couscous with almonds and serve immediately.
- Cook's Tips: To slice mango into wedges, cut off top and bottom of fruit. Peel using Serrated Peeler. Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the pit. Cut the flesh into thin wedges. Curry powder can be substituted for the Moroccan Rub, if desired.
Nutrition Facts : Calories 327.1, Fat 4, SaturatedFat 0.7, Cholesterol 43.9, Sodium 666.5, Carbohydrate 45.8, Fiber 3.4, Sugar 7.1, Protein 25.3
CASBAH COUSCOUS SALAD
Found this on the side of the couscous box, but made a few changes. This recipe makes enough to bring to a potluck or picnic.
Provided by Cindy Rose
Categories Low Protein
Time 20m
Yield 1/2 cup, 22 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients and refrigerate until serving.
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