Angies Chicken Couscous Recipes
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 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
CHICKEN WITH COUSCOUS
Steps:
- Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
CHICKEN SATAY-STYLE WITH COUSCOUS
Steps:
- In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the couscous and steep for 15 minutes while you proceed to the next step. In another mixing bowl combine the garlic, curry powder and peanut butter and whisk in the remaining coconut milk and lemon or lime juice and another teaspoon of salt.
- Marinate the chicken strips in this mixture while the couscous is also steeping. Melt the butter in a wide large skillet, over medium heat. Add the chicken with its marinating liquid and cook, stirring frequently until the chicken turns opaque, about 3 minutes. Cover and simmer, over low heat for 5 minutes or until the chicken is just cooked through. Scatter the couscous over the chicken, and simmer, covered, over low heat for 8 minutes or until the couscous has heated and the chicken is cooked through.
- Take care to do this last step over low heat or the chicken will burn. Mix the ingredients together, adjust seasoning and serve immediately. Garnish with peanuts and chopped cilantro if you wish.
NORTH AMERICAN CHICKEN COUSCOUS
Make and share this North American Chicken Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into bite-size pieces.
- In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
- Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
- Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
- In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
- Stir in the couscous; cover.
- Remove pan from heat; let stand for 5 minutes.
- Fluff couscous with a fork.
- On individual plates, serve couscous with chicken and veggie mixture on top.
- Garnish with toasted almonds.
Nutrition Facts : Calories 547.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 65.8, Sodium 892.8, Carbohydrate 74.3, Fiber 7.6, Sugar 17.5, Protein 40.7
ANGIES CHICKEN COUSCOUS
I just invented it today. I had a recipe for a couscous from the web but while preparing the veggies I realized it was so bad and changes it :)
Provided by chef_de_cuisine
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- put all spices besides the harissa and the cheese in a mortar and grate until you get a powder.
- Heat the oil in a pan and add the 2 tsp of the spicepowder. Then salt the chicken and fry it on the skinside in the spices for 5 minutes.
- Boil the water and add the veggie stock. Soak the couscous in the stock with a slice of butter or olive oil for 10 minute
- Add the onion to the chicken and fry for 2 minutes add the cashews and sesam seeds. Add the couscous and the rest of the spice powder.
- After having stired it well, add the cream cheese.
Nutrition Facts : Calories 870.5, Fat 44.6, SaturatedFat 16.9, Cholesterol 147.8, Sodium 304.8, Carbohydrate 70, Fiber 6, Sugar 3.1, Protein 46.4
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