GARLIC CHICKEN WITH ISRAELI COUSCOUS
Provided by Anne Burrell
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the garlic chicken: Preheat the oven to 350 degrees F. Put the garlic bulbs straight on the oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. Turn the oven up to 375 degrees F.
- While garlic is roasting, prep the chicken. Into a food processor or a bowl, add the lemon zest and juice and set aside. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic into the bowl or food processor along with the thyme, cumin, crushed red pepper and salt to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
- For the couscous: Bring a pot of well salted water to a boil over medium heat. Add the couscous and cook it until it's about two-thirds of the way cooked, 5 to 6 minutes. Drain and reserve.
- Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides.
- Remove it to a plate, drain the fat and add the celery and onions. Season with salt and crushed red pepper. Deglaze with the white wine, scraping up all the crud on the bottom of the pan, and cook for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous and chicken stock. Stir to combine, and then taste and adjust seasoning if needed.
- Transfer the mix to an ovenproof dish. Nestle the chicken, skin-side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
- Roast the chicken for 20 minutes, and then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving.
GARLIC CHICKEN IN CASSEROLE WITH ISRAELI COUSCOUS
Provided by Anne Burrell
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
- When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
- Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.
- Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
- Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
- Remove the chicken from the oven and top with scallions before serving.
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
PARMESAN CHICKEN COUSCOUS
Simple ingredients make clever use of leftover chicken in an innovative dish any home cook would be proud to plate. I like to serve it with a side of fresh fruit. -Lisa Abbott, New Berlin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook walnuts over medium heat in 1 teaspoon oil for 2-3 minutes or until toasted. Remove and set aside., In the same pan, saute garlic in remaining oil for 1 minute. Add the spinach, chicken, water, basil and pepper. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Stir in walnuts and sprinkle with cheese.
Nutrition Facts : Calories 391 calories, Fat 18g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 490mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BLACK PEPPER BASIL CHICKEN WITH CAULIFLOWER COUSCOUS (LOWER CARB
This simple recipe for delicious Black Pepper Chicken is a great substitute for the fat and carb laden versions you'll find at restaurant chains! It's easy to make, and satisfies that take-out craving. If you make it for dinner, it also makes for great leftovers for lunch the next day.
Provided by Julesong
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place ground chicken in a container that can be closed with a lid, add the 1 Tbsp of Black Pepper Sauce and the minced basil, and mix well. Set aside. (I like to let this sit for at least 30 minutes before cooking.).
- Chop the leek, yellow onion, and cabbage into 1/2-inch pieces. Slice the red radish fairly thinly, but it doesn't have to be paper thin. Chop and mince the scallions (green onions) and garlic.
- Make the cauliflower "couscous": put the cauliflower florets into a food processor and whir until they're all broken up and look like couscous! It won't take long, perhaps a minute. Set aside.
- Add 1 Tbsp of the coconut oil to a large, hot, heavy pan on the stove (I use a large Le Creuset). As soon as it has melted, add in the vegetables (except for the cauliflower!) and combine well. Saute the vegetables, stirring *occasionally* (you want them to brown a bit and not simply steam in their juices), until they've softened some and most of them have a bit of browning on them, about 7-8 minutes.
- Combine the hot water and granulated (or powder) chicken bouillon and stir to dissolve. Pour into the vegetable mixture, add the Bragg's aminos (or tamari/soy), lower temperature to low, cover, and allow to simmer until softish or your desired texture. I prefer my veggies fully cooked, and simmering them together with the bouillon adds a lot of flavor.
- Meanwhile, in a separate hot, heavy pan (again, I use a Le Creuset), add the remaining 1 Tbsp coconut oil. When it is melted and hot - it won't take long - add the chicken mixture to flatten and spread it along the bottom to brown. When it has browned on one side, use a flat spatula to flip it over and brown on the other side. Don't stir it too much at first, as you want it to brown.
- Meanwhile, uncover the other pan containing vegetables. In a small dish, mix together the arrowroot powder with the cold water and stir together until well combined. Pour the arrowroot mixture into the vegetables and stir well - the vegetable liquid will begin to thicken. Continue stirring until everything is well-combined.
- When the chicken has fully browned, begin breaking up the meat into a "gravel" of the size you prefer.
- Add the browned chicken mixture to the vegetables, and stir to combine. Taste, and add an additional teaspoon of Black Pepper Sauce (or more, to taste) and/or Braggs/tamari/soy sauce to taste.
- Serve the Black Pepper Basil Chicken and veggies over 4 ounces of cauliflower "couscous" per serving, and enjoy!
- Note: I like the couscous just as they are, raw, but if you like you can microwave them briefly to soften them up. But raw they have almost the exact texture of cooked pasta-couscous, and they're delicious just as they are. Experiment, and decide for yourself.
Nutrition Facts : Calories 222.3, Fat 9, SaturatedFat 6.4, Cholesterol 36.4, Sodium 377.4, Carbohydrate 21.7, Fiber 6.2, Sugar 8.4, Protein 16.8
ONE-PAN BASIL HALLOUMI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, halloumi cheese, cherry tomato, fresh basil, salt, pepper, olive oil, olive oil, garlic, fresh basil, salt, pepper, lemon
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your oven to 350˚F / 175˚ C
- Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
- Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
- Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
- Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
- Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
- Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
- Enjoy!
Nutrition Facts : Calories 623 calories, Carbohydrate 2 grams, Fat 53 grams, Fiber 0 grams, Protein 35 grams, Sugar 0 grams
CHICKEN WITH ROASTED PEPPERS AND COUSCOUS
Are you looking for a delicious dinner that's ready in 30 minutes? This easy chicken and couscous recipe is where amazing meets flavor. It's hard not to love this dish with its tender, roasted red peppers. Try adding a little color to your roasted pepper couscous with coarsely chopped, fresh parsley. If you're lucky enough for leftovers, our Chicken with Roasted Peppers and Couscous makes for a delightful lunch the following day.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
- Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
- Stir in feta, parsley and thyme.
Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 6 g, ServingSize About 1 1/3 Cups, Sodium 1430 mg, Sugar 6 g, TransFat 1 g
LEMON-BASIL GRILLED SHRIMP & COUSCOUS
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 184mg cholesterol, Sodium 497mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN WITH LEMON-BASIL SAUCE
An easy Chicken with Lemon-Basil Sauce recipe
Categories Chicken Poultry Sauté Quick & Easy Low/No Sugar Lemon Basil
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
- Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
- Spoon sauce over chicken and serve.
BASIL CHICKEN COUSCOUS
Make and share this Basil Chicken Couscous recipe from Food.com.
Provided by Rifka
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven for 425°F.
- Combine the first five ingredients. Stir well, then mix in the zucchini, peppers, onions, garbanzo beans, raisins and mushrooms. After vegetables are coated well, put them into a shallow baking pan. Bake for 25 minutes or until vegetables are tender. Stir occasionally.
- While vegetables are baking, cook chicken breasts in a skillet using some olive oil, basil, and garlic seasoning to taste.
- Cook couscous according to package directions.
- When all ingredients are cooked, serve chicken and vegetables over couscous.
- (Note: To decrease preparation time, cut up vegetables beforehand. I cut all mine up then froze them until I wanted to make this recipe.).
Nutrition Facts : Calories 440.1, Fat 13.6, SaturatedFat 2.7, Cholesterol 61.7, Sodium 350.6, Carbohydrate 49, Fiber 6.2, Sugar 4.3, Protein 30.9
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