Chicken Couscous Salad Recipes

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.

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.

Steps:

• In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

Steps:

• Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.
• Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce. Garnish each plate with 2 sprigs of cilantro.
• Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper.

Steps:

• For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
• Prepare a grill for medium-high heat.
• For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
• Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
• Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
• While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
• Divide the couscous and chicken thighs among 6 plates and serve immediately.
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Steps:

• Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.

Steps:

• Bring broth to a boil in a medium saucepan.
• Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
• Remove chicken using a slotted spoon; set aside.
• Cool slightly, and coarsely chop.
• While chicken cools, add couscous to broth; stir well.
• Cover and let stand 10 minutes.
• Place couscous in a large bowl; cool completely.
• Fluff with a fork.
• Stir in basil and next 5 ingredients (basil through garlic).
• Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
• Cover and refrigerate at least 2 hours or overnight.

Steps:

• Heat broth to boiling in 1 1/2-quart saucepan; reduce heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes.
• Mix couscous, vegetables and chicken in large bowl. Pour dressing over mixture; toss lightly to coat. Line 6 salad plates with lettuce. Spoon salad onto lettuce.

Steps:

• Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
• Remove chicken from skillet and set aside.
• Strain stock and return to skillet.
• Bring stock to a boil and stir in couscous slowly.
• Mix well, cover and remove from heat.
• Let stand until all of the stock is absorbed, about 15 minutes.
• Fluff with a fork and spread out on a baking sheet to cool.
• Once cool, remove to a large bowl.
• Remove chicken from bone and cut up into small pieces.
• Add to bowl with couscous.
• Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
• Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
• Mix dressing with couscous mixture and toss well.
• Refrigerate before serving, one hour up to one day.
• Sprinkle with toasted pine nuts just before serving.

Steps:

• Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
• Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
• Available at specialty foods stores and some supermarkets.