Chicken And Spinach Couscous Recipes

Steps:

• In a large saucepan, cook walnuts over medium heat in 1 teaspoon oil for 2-3 minutes or until toasted. Remove and set aside., In the same pan, saute garlic in remaining oil for 1 minute. Add the spinach, chicken, water, basil and pepper. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Stir in walnuts and sprinkle with cheese.

Steps:

• Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
• Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Steps:

• In a saucepan, cook and stir onion and garlic in hot oil until tender.
• Add the broth and spinach; cook and stir frequently until the spinach thaws.
• Bring mixture to a boil and stir occasionally.
• Add in couscous; stir to combine.
• Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
• Add remaining ingredients; stir to combine.
• Serve immediately.

Steps:

• Wash spinach leaves a few minutes ahead of time and allow to dry in a salad-spinner or colander.
• Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
• Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
• *A few pointers:.
• I use either thin-sliced chicken or pound the chicken so it's about a 1/2 inch thick. It cooks much more evenly that way. This recipe is also tasty with a dash or two of dried basil and rosemary and a few turns of fresh ground black pepper added to the vinegar/tomato mixture. The prep time of this recipe includes washing the spinach, cooking the couscous and pounding the chicken.

Steps:

• Combine spices and 1 teaspoon salt; season chicken on both sides with all but 1/2 teaspoon of the spice mixture.
• Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes.
• Prepare couscous according to package directions. Meanwhile, cook garlic and ginger in oil in a large skillet over medium-high heat until fragrant and just golden, about 30 seconds. Stir in 6 cups spinach, the raisins, reserved 1/2 teaspoon spice mixture, 1/4 teaspoon salt, and the water. Cook, stirring occasionally, for 15 seconds; push to side of skillet. Add remaining 6 cups spinach. Cook until wilted, about 1 minute. Slice chicken, and serve over spinach with couscous and yogurt.

Steps:

• In large skillet, heat olive oil over medium. Add chicken, onion, garlic; cook 3-4 minutes, stirring frequently until chicken is cooked.
• Stir in spinach, mushrooms, water, wine, and contents of Spice Sack, bring to boil.
• Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff couscous with fork, sprinkle with parmasean cheese.