LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
Steps:
- Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
- Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
- Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
FRUITY COUSCOUS SALAD
To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.
Provided by Ben S.
Categories Salad Pasta Salad Fruit Pasta Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g
COUSCOUS CHICKEN SALAD
"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
CHICKEN AND FRUIT COUSCOUS SALAD
Steps:
- If using frozen fruit, preheat the oven to 350.
- Cook the couscous: in a large pot, heat water and chicken broth until boiling. Add the chicken bouillon cube and the couscous and stir. Season with pepper. Place a lid on the couscous and continue to simmer until all of the liquid is fully absorbed, about 35 minutes.
- While the couscous is cooking, prepare the yogurt sauce. Combine yogurt, vanilla extract, sugar and lemon juice in a bowl and stir until combined. Place in the fridge until use.
- Now prepare your fruit: If you are using fresh fruit, clean it and remove any stems/pith. If you are using frozen fruit, place it on parchment paper and heat in the oven at 350 degrees for 10 minutes, turning once.
- When the couscous is done, pour it into a large bowl and break up any clumps. Add your sliced cooked chicken thighs to the bowl and your fruit. Toss to combine and serve with a dollop of yogurt sauce.
COUSCOUS SALAD WITH CHICKEN & FRUIT
Tender bite-size pieces of chicken breast and fruit add savory and sweet to this tasty couscous salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Bring water and 1/4 cup dressing to boil in small saucepan. Stir in couscous; cover. Remove from heat. Let stand 5 min. Fluff with fork.
- Place couscous in large bowl. Add chicken, oranges, grapes and apples; mix lightly. Mix mayo and remaining dressing until blended. Add to couscous mixture; toss to coat.
- Serve on lettuce leaves.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
COUSCOUS AND CHICKEN FRUIT SALAD
Couscous gets it's beginnings in North Africa, and this salad is a great introduction it! Great for summer eating!
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain liquid from fruit salad and reserve.
- In small saucepan, combine 1/4 cup reserved fruit juices, cornstarch, gingerroot and vinegar; blend well with wire whisk.
- Cook over medium heat until thick and bubbly, stirring constantly. Refrigerate to cool slightly.
- Add water to the remaining fruit juices to make 1-1/2 cups; place in medium saucepan.
- Bring to boil over medium heat. STir in couscous. Cover; remove from heat. Let stand 5 minutes.
- Refrigerate 10-15 minutes to cool slightly.
- Meanwhile, in large bowl, combine fruit salad, chicken, mango and grapes. Add slightly cooled dressing; toss gently to coat.
- Line serving platter with spinach leaves.
- Spoon cooled couscous evenly over spinach.
- Top with fruit and chicken mixture.
- Sprinkle with coconut, if using.
Nutrition Facts : Calories 401.3, Fat 4.4, SaturatedFat 2.8, Cholesterol 41.1, Sodium 80.8, Carbohydrate 67.7, Fiber 5.5, Sugar 6.6, Protein 23.8
CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT
Categories Chicken Onion Hanukkah Quick & Easy High Fiber Dried Fruit Winter Cinnamon Couscous Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
- Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.
GRILLED CHICKEN SALAD WITH SEASONAL FRUIT
Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.
Provided by Karena
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
- Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
- In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
- Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 23.2 g, Cholesterol 43.1 mg, Fat 46 g, Fiber 2.3 g, Protein 17.8 g, SaturatedFat 5.9 g, Sodium 428.4 mg, Sugar 19.2 g
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