Chicken Asparagus With Cous Cous Recipes

Steps:

• Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
• Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
• Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

Steps:

• Heat oven to 400 degrees F.
• Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
• Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
• Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
• Serve tenders and grapes on couscous alongside asparagus.

Steps:

• Heat oven to 425°.
• Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.
• Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.

Steps:

• Heat oil and butter in large frypan, then add chicken pieces and cook until golden.
• Throw in the bacon, olives (cut up if you wish), asparagus and 3/4 cup of the tomatoes. Cook until chicken is tender and bacon is crisp.
• Pour in the chicken stock and remaining tomatoes and cook until stock has formed a slightly thickened sauce.(Note, some or all of the chicken stock can be replaced with wine if preferred).
• Place frypan in middle of table, along with big bowl of cous cous and let people dig in!

Steps:

• Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
• Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

Steps:

• Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
• Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
• Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
• Test-kitchen tip:
• To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

Steps:

• In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.