CHICKEN WITH COUSCOUS
A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!
Provided by Julianne Ture
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
- Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
- In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g
ONE-PAN CHICKEN COUSCOUS
This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Nutrition Facts : Calories 281 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium
LEMON & CORIANDER COUSCOUS
Impress your friends with this zesty couscous side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
- Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.
Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
CORIANDER LEMON COUSCOUS
This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying pan before you mix them with the rest of the dish.
Provided by Sackville
Categories Grains
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the couscous according to package directions.
- Meanwhile, put the coriander and lemon zest in a bowl.
- When the couscous is done, mix it with the coriander and lemon zest.
- Add the olive oil and nuts and mix again.
- Season with salt and pepper.
- Serve immediately or chill if desired.
- Squeeze a little lemon juice over the couscous just before serving.
POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS
Steps:
- Prepare the chicken:
- In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
- In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
- Prepare the couscous:
- Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
- Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.
CORIANDER CHICKEN COUSCOUS
Make and share this Coriander Chicken Couscous recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.
- Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.
- Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.
- Add the olives, cilantro, and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.
Nutrition Facts : Calories 581.7, Fat 45.4, SaturatedFat 10.3, Cholesterol 157.9, Sodium 355, Carbohydrate 9.7, Fiber 2.5, Sugar 2.8, Protein 33.8
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- Put the stock in a large pan. Slice the vegetables and add, with a quarter of a tsp. of cumin and coriander and a little harissa, to the stock.
- Bring to the boil and simmer gently for 30-40 mins. until tender. , The vegetables in couscous are generally served well cooked. , Crush the rest of the cumin and coriander seeds and mix with the fresh coriander, salt and pepper. , Coat the chicken with this mixture and place in a steamer basket set over the vegetables.
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