Mediterranean Chicken Soup With Couscous Recipes

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
• Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
• Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
• Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.

Steps:

• Bring broth to boil in small saucepan on medium-high heat. Add couscous. Remove from heat; cover. Let stand 5 min.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and done (170 degrees F). Transfer to plate; cover to keep warm.
• Heat dressing in same skillet. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Stir in tomatoes and olives; cook 1 to 2 min. until just heated through.
• Add 2 Tbsp. parsley to couscous; mix lightly. Spoon onto platter; top with chicken, tomato mixture, cheese and remaining parsley.

Steps:

• Season chicken with salt, pepper and oregano, to taste. Add 1 tablespoon of Olive Oil to pan - when heated, add chicken cutlets and cook until browned and cooked thoroughly. Remove from pan.
• While pan is hot, add more olive oil if needed. When oil is warmed, add the crushed garlic and diced onions. Cook for about 5 minutes over medium heat. When onions are just about translucent, add the can of diced tomatoes (undrained) and stir continuously. Cook for another 3-5 minutes.
• While you are cooking your onions, prepare couscous as directed on the box (I prefer Near East brand in the rice aisle).
• When tomato mixture and couscous are done, plate your dish. Place couscous on serving dish. Place the chicken cutlets over couscous and top with tomato, onion mixture. It's a beautiful dish that can be garnished with fresh oregano or parsley.

Steps:

• Heat a large soup pot with the EVOO over medium-high heat. Add the sausage and brown all over for about 5 minutes. Move the sausage to one side of the pot and then add the sliced chicken. Season liberally with salt and pepper and add the poultry seasoning. Brown the chicken for about 3 minutes, then turn to brown opposite side. Add the onion, garlic, celery, and bell pepper. Cook for 2 minutes, stirring frequently. Add the defrosted green beans and the chicken stock. Bring the liquid up to a simmer, then add the olives, capers, orange slices, and orange zest, and stir to distribute. Stir in the couscous and cover the pot with a tight-fitting lid. Turn the stove off and let the pot sit covered for 5 minutes. Remove the lid and add the parsley while fluffing the dish with a serving fork. Serve immediately, making sure everyone gets a sausage link.
• Broths and stocks have come a long way in the last few years, not only with their taste and consistency but with their packaging, too. They now come in resealable paper containers found on the soup aisle right alongside the cans. The paper containers make storage of remaining product easy; always keep some on hand in your refrigerator. Stocks especially add long-cooked flavor to any quick-cooking dish!

Steps:

• Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.