SPICY CHICKEN WITH COUSCOUS
This is a deliciously spicy low fat chicken dish. You control the spiciness with strength of the curry powder you add. You can even leave out the chicken to use it as a side dish.
Provided by Rogue Red
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 the oil in a frying pan and add the diced chicken.
- Cook until browned and put aside.
- Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
- Cook until the onion is transparent and the zucchini is soft.
- Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
- Meanwhile prepare the couscous.
- Add the sugar to the chicken mixture and simmer for 2 minutes.
- Serve over the couscous or mix together and serve.
SPICED COUSCOUS AND CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
- Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
- Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
- Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
SPICY AND SWEET CHICKEN AND COUSCOUS POT WITH MINTY CILANTRO SAU
From Rachael Ray, my go-to Company meal. Always impressive, and I'm always asked for the recipe, even though it's actually very easy.
Provided by livimeikle
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In small pot over med heat, combine 2 c of chicken stock and chutney, salt and pepper, bring to a bubble and keep simmering over low heat.
- Heat large skillet or soup pot (with tight fitting lid) over med-high heat with oil. Add coriander, cumin, red pepper and "toast" spices for about 10 seconds. Add chicken and toss till well coated. Spread chicken in even layer and season with salt and pepper. Cook chicken pieces for 2 minutes each side till brown, then add onions, peppers, garlic and 3/4 ginger. Cook for about 3 minutes, stirring frequently. Add the remaining 1/2 c chicken stock. Cook 2-3 minutes, till most liquid is evaporated.
- Create a well in the center of the pan, add the chicken stock/chutney mixture and lemon juice and zest Bring to a bubble, add couscous to center. USe a spoon to spread if necessary so couscous is all in liquid. REmove from heat and place tight fitting lid on the pan. Wait 5 minutes to cook couscous.
- While the couscous is cooking, make sauce. In a blender combine yogurt, mint, cilantro, scallions, lime juice, remaining giner and a bit of water if necessary. Puree till smooth. Season with salt and pepper.
- After cooking, fluff couscous with fork and remove to another pan to avoid sticking/clumping. Serve in shallow bowls with drizzles of sauce on top.
Nutrition Facts : Calories 364.6, Fat 9, SaturatedFat 1.9, Cholesterol 56, Sodium 252.4, Carbohydrate 43.1, Fiber 3.5, Sugar 4.6, Protein 26.3
CHICKEN WITH COUSCOUS
My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
SPICY CHICKEN WITH CHICKPEA COUSCOUS
Fast-roasting the chicken and cherry tomatoes in a hot oven gives this one-pot couscous dinner a fantastic juicy flavour. For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken broth with vegetable broth. For a different flavour, add harissa paste instead of the crushed chili.
Provided by English_Rose
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil. Season and roast for about 10 mins.
.
- Make up the stock with 2 1/2 cups boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
.
- Stir the parsley through, using a fork to lightly separate the couscous.
- Serve with a green salad.
Nutrition Facts : Calories 764.6, Fat 16.3, SaturatedFat 3.9, Cholesterol 73, Sodium 997.3, Carbohydrate 110.8, Fiber 12.7, Sugar 3, Protein 43.5
SPICY AND SWEET CHICKEN AND COUSCOUS POT WITH MINTY CILANTRO SAUCE
Exotic, easy, and healthy, too, this simple dish is just delish.
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a sauce pot over medium-low heat, combine 2 cups of the chicken stock with the mango chutney and a little salt and pepper, bring it up to a bubble, and then turn down the heat to low to just keep warm.
- Heat a large skillet with high sides or a soup pot over medium-high heat with the EVOO. Once the oil is hot, add the coriander, cumin, and red pepper flakes to the oil and "toast" the spices, stirring constantly for about 15 seconds. Add the chicken and toss it in the spices until well coated. Spread the chicken out in an even layer and season it with salt and pepper. Cook the chicken pieces for 2 minutes on each side to brown, then add the onions, red bell pepper, garlic, and three fourths of the grated ginger. Cook for about 3 minutes, stirring frequently. Add the remaining 1/2 cup of chicken stock and continue to cook until almost all of the liquids have evaporated, about 2 to 3 minutes.
- Scoot the chicken and veggies to the sides of the skillet, creating a crater in the center of the pan. Add the chicken stock-chutney mixture and the lemon zest and juice, bring up to a bubble, and then add the couscous to the crater. Give the skillet a shake to get the couscous to settle into the liquids but still try to keep it in the crater. Use the back of a spoon to spread it out into the liquids if the shaking doesn't do the trick. Cover it with a tight-fitting lid or with a piece of aluminum foil (if you are using foil, really wrap the top of the pan; you need to hold in the steam) and then turn off the heat and let it sit for about 5 minutes to cook the couscous.
- While the couscous is cooking with the chicken and the veggies, make the minty cilantro sauce. In a blender combine the yogurt, mint, cilantro, scallions, lime juice, the remaining grated ginger, and a small splash of water. Turn the blender on and puree until the mixture is smooth. If it doesn't get going right away, add another splash of water to get it moving. Season the sauce with a little salt and pepper.
- To serve, with a fork mix the couscous with the chicken and veggies, serve up a couple of heaping spoonfuls in shallow bowls, and give each serving a generous drizzle of the minty cilantro sauce.
LEMON CHICKEN SALAD WITH SPICY COUSCOUS
Make and share this Lemon Chicken Salad with Spicy Couscous recipe from Food.com.
Provided by Norahs Girl
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Remove the skin and sinew from the chicken breasts and pull off the breast fillets.
- Using a very sharp knife, cut all the meat on the diagonal into very thin slices across the grain.
- Place in a non-metallic bowl and pare over the lemon rind, then add half the garlic and lemon oil.
- Add a pinch of salt and give about twelve turns of the pepper mill.
- Stir to combine, cover with clingfilm and chill for at least 30 minutes and up to six hours.
- Melt the butter in a large pan and add the remaining garlic, the chilli and coriander seeds.
- Cook for 1 minute, stirring and then add the spring onions and stock.
- Bring to the boil and season to taste, then pour in the couscous in a thin steady stream, stirring all the time with a wooden spoon until the stock is absorbed.
- Add the pickled ginger and lime rind and mix well to combine.
- Remove from the heat, cover and set aside for 5 minutes, fluffing up with a fork half way through to help the grains swell up.
- Add the tomatoes, olive oil, lime juice and fresh coriander, stir well again and cover with clingfilm.
- Set aside for up to six hours.
- Heat a heavy-based frying pan until very hot.
- Add the sunflower oil and flash fry the chicken until tender and lightly caramelised.
- Add the juice of half a lemon then tip out on to kitchen paper to drain.
- The couscous can be served at room temperature or it can be heated in a microwave on high for 2-3 minutes, just make sure you puncture the clingfilm first.
- Place a pile in the centre of each the serving plate and scatter around the chicken.
- Place the salad leaves in a bowl, season and then dress with the remaining olive oil and a squeeze of lemon juice.
- Pile on top of the couscous and drizzle the remaining lemon oil around the edge of the plate to serve.
Nutrition Facts : Calories 1209.6, Fat 54.8, SaturatedFat 14.9, Cholesterol 126.5, Sodium 445.5, Carbohydrate 119.1, Fiber 11.1, Sugar 7.2, Protein 54.5
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
SPICY CHICKEN COUSCOUS
This quick one-pot Moroccan dish is perfect for a summer supper
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
- Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
- Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
Nutrition Facts : Calories 486 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.56 milligram of sodium
SPICY COUSCOUS WITH SHRIMP CHICKEN AND CHORIZO ..AKA YUM!
I just had to add this recipe! My husband and I love it and we absolutely cook it at least once a month..if not more! It can get kind of spicy so beware of how much spice you like and alter the amount! This recipe is based off of one I saw on the Rachael Ray talk show..but I never could find the actual recipe so its just what I can remember from some notes I jotted down!! ** I usually don't have the Saffron and this is just as great without it, so don't fret if you don't have that spice because its outrageously expensive!
Provided by Manda G
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
- Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
- Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
- Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
- Enjoy.
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SPICED CHICKEN WITH COUSCOUS - HEALTHY FOOD GUIDE
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4.5/5 Total Time 40 minsCategory MainsCalories 564 per serving
- 1 Preheat oven to 190°C. Place chicken between 2 pieces of baking paper and flatten with a rolling pin. In a bag, place chicken with ground spice, lemon, oil, herbs and onions. Shake to evenly coat ingredients.
- 2 In an ovenproof dish, place chicken. Bake for 30-35 minutes, turning once. Five minutes before chicken is cooked, prepare couscous following packet instructions. Warm or toast pita breads.
- 3 Once chicken is cooked, in a bowl, combine couscous and chickpeas. Divide among 4 plates. Slice chicken and add to couscous with a spoonful of yoghurt and garnish with coriander.
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