Chicken Asparagus With Cous Cous Recipes

VICKI'S FAVORITE CHICKEN WITH GRAPES, COUSCOUS AND ROASTED ASPARAGUS

Steps:

• Heat oven to 400 degrees F.
• Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
• Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
• Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
• Serve tenders and grapes on couscous alongside asparagus.

CHICKEN & ASPARAGUS WITH COUS COUS

Steps:

• Heat oil and butter in large frypan, then add chicken pieces and cook until golden.
• Throw in the bacon, olives (cut up if you wish), asparagus and 3/4 cup of the tomatoes. Cook until chicken is tender and bacon is crisp.
• Pour in the chicken stock and remaining tomatoes and cook until stock has formed a slightly thickened sauce.(Note, some or all of the chicken stock can be replaced with wine if preferred).
• Place frypan in middle of table, along with big bowl of cous cous and let people dig in!

MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS

Steps:

• Preheat oven to 400 degrees F
• Coat a large baking sheet with cooking spray.
• Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.

CHICKEN & VEGETABLE STEW WITH WHOLEMEAL COUSCOUS

Steps:

• Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
• Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.

ASPARAGUS COUSCOUS & PARMESAN

Steps:

• Cut each asparagus spear into 3-4 pieces.
• Heat olive oil in a deep sauce pan. Add garlic, sautee for 1 minute.
• Add broth and contents of flavor packet.
• Add asparagus pieces. Simmer for for 3-4 minutes.
• Add couscous, stir to combine; turn off heat; add parmesan cheese, and let stand for 5 minutes.
• Serve.

LEMONY ISRAELI COUSCOUS WITH ASPARAGUS

Steps:

• Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
• Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
• Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

PESTO CHICKEN & ASPARAGUS

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

CHICKEN WITH COUSCOUS

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.

QUICK CHICKEN COUSCOUS

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.

SPRING-VEGETABLE COUSCOUS WITH CHICKEN

Steps:

• In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

SPRING STEW OF CHICKEN AND ASPARAGUS

Steps:

• Scatter shallots in bottom of a 2-quart souffle dish.
• At the knobby, small end of each chicken leg, cut through skin and tendons.
• Arrange legs and thighs along the inside rim of the souffle dish. Place breast halves, bone side up, in center of dish. Fit wings in between legs and thighs. Mound asparagus in center of dish. Pour broth over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 10 minutes.
• With dish in oven, slit plastic. Stir in dissolved cornstarch by sticking wooden spoon through slit. Cover slit with a square of wrap as a patch. Cook at 100 percent for three minutes.
• Uncover and stir in lemon juice, dill, salt and pepper to taste. Serve immediately

ASPARAGUS COUSCOUS

Steps:

• Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
• Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI

Steps:

• Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
• Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
• Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
• Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
• Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

SOUTHWEST CHICKEN AND COUSCOUS

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
• Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
• Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

BAKED ASPARAGUS AND COUSCOUS

Steps:

• Heat oven to 425°.
• Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.
• Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.

SPICY CHICKEN COUSCOUS

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.

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS

Steps:

• Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
• Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
• Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
• Test-kitchen tip:
• To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.