Salsa Couscous Chicken Recipes

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• Heat oil in skillet over medium high heat until hot.
• Add almonds and cook until golden brown.
• Remove with slotted spoon and set aside.
• Add garlic and chicken to same skillet that almonds were cooked in.
• Saute, turning once, for 5 minutes or until browned.
• Mix together salsa, water, currants, honey, cumin and cinnamon.
• Add mixture to chicken and stir well.
• Reduce heat to medium, cover and cook.
• Stir and baste occasionally for 20 minutes.
• Add more water if necessary.
• Serve over couscous or rice.
• Top with chopped almonds.

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add almonds cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon set aside.Add garlic to skillet cook and stir 30 seconds. Add chicken cook 4 to 5 minutes or until browned, turning once.In medium bowl, combine salsa and all remaining ingredients except couscous mix well. Add to chicken mix well. Reduce heat to medium cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous. Nutrition Per Serving: Calories 490 Protein 34g Carbohydrate 46g Fat 19g Sodium 560mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
• Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
• Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.