CHICKEN SALAD WITH COUSCOUS
I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
Provided by Christian Booher
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
- In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
- Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g
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
CHICKEN DRUMSTICK WITH COUSCOUS SALAD
I have become a great fan of couscous over the last year and well I love chicken and well this looks like a really nice recipe, from Australian BH&G Diabetiuc Living. NOTE - 10 minute cooling time not allowed for in timings. PLEASE NOTE - that pearl couscous is specified as it takes longer to cook than regular couscous which you can just add hot liquid to cover and fluff up 5 to 10 minutes later NOT with pearl it needs to be cooked.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a barbecue plate to medium high and spray the chicken drumsticks with cooking spray and season with pepper and put the chicken on the barbecue plate and cook turning often, for 3 to 4 minutes or until lightly browned and then reduce heat to medium low, cover and cook turning twice, for 20 minutes or until the chicken is cooked through (juices should run clear when poked with a skewer - timing could depend on size of drumsticks).
- COUSCOUS SALAD - Meanwhile put the orange juice and water in a small saucepan and cover and bring to a simmer over over a medium heat and then add the couscous and reduce the heat to low and cook covered for 10 minutes or until the liquid has been absorbed and the couscous is just tender and then transfer to a large bowl and set aside for 10 minutes to cool.
- Now add the cucumber, capsicum, rocket, snow peas sprouts and vinegar to the couscous and sitr to combine.
- Put the lemon jice, lemon zest, parsley, garlic and oil in a small bowl and season with pepper and set aside.
- Divide the salad between plates and top with the chicken drumsticks and spoon the lemon mixture over to serve and accompany with the lemon wedges.
COUSCOUS CHICKEN SALAD
"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
CHICKEN, CORN, AND COUSCOUS SALAD
I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.
Provided by Kitty Z
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the curry powder, mustard, and vinegar.
- Season with salt and pepper.
- Whisk in 3 tbsp of oil and set aside.
- Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
- Remove from heat, add couscous, and let sit covered for about 5 minutes.
- Heat the remaining oil in a skillet over medium heat.
- Cook the chicken until just done; the time will depend on how big your chicken pieces are.
- Remove the chicken to another dish and keep warm.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
- Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
- Combine chicken, corn mixture, and couscous.
- Add curry mixture and cilantro and toss to combine.
Nutrition Facts : Calories 829.6, Fat 42.3, SaturatedFat 7.9, Cholesterol 92.8, Sodium 160.7, Carbohydrate 75.2, Fiber 7.5, Sugar 2.6, Protein 41.8
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- Preheat the oven to 450°. In a small bowl, combine the honey, mustard and 2 tablespoons of the olive oil. Arrange the chicken on 2 large baking sheets and coat with the honey mustard. Season with salt and pepper. Bake for 20 minutes; remove from oven. Baste with the juices and cover with foil.
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- In a small bowl, combine the remaining 3/4 cup of olive oil with the lemon juice, lemon zest, 2 tablespoons of salt and 2 teaspoons of pepper. Return the couscous to the bowls and toss with the dressing. Add the remaining ingredients; toss well. Slice the chicken crosswise 1/2 inch thick. Serve the couscous on platters, topped with the chicken.
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