Chicken With Couscous Recipes

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CHICKEN WITH COUSCOUS



Chicken with Couscous image

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

1-1/2 cups fresh broccoli florets
1 package (5.8 ounces) roasted garlic and olive oil couscous
1 cup water
1 teaspoon plus 2 tablespoons olive oil, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1 large tomato, seeded and chopped

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

CHICKEN WITH COUSCOUS



Chicken with Couscous image

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

3 ¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

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

GARLIC CHICKEN WITH ISRAELI COUSCOUS



Garlic Chicken with Israeli Couscous image

Provided by Anne Burrell

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 21

2 whole garlic bulbs
1 lemon, zested and juiced
1 large bunch fresh thyme, leaves only
1 tablespoon cumin seeds, toasted and ground
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
One 4-to-5-pound chicken, cut into 8 to 10 parts
Kosher salt
2 cups medium-size Israeli couscous
Extra-virgin olive oil
3 ribs celery, sliced thin on the bias
1 large onion, sliced
Pinch crushed red pepper flakes
1 1/2 cups dry white wine
3 tablespoons tomato paste
Large pinch saffron
2 zucchini, green part only, cut into 1/2-inch dice
2 to 3 cups chicken stock
1/2 cup pine nuts, toasted
3 scallions, white and green, sliced thinly on the bias

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.

SIMPLE SESAME CHICKEN WITH COUSCOUS



Simple Sesame Chicken with Couscous image

I created this dish after my three kids tried Chinese takeout and asked for more. To make things easy for myself, I typically use a rotisserie chicken from the deli. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups water
1 cup uncooked whole wheat couscous
1 tablespoon olive oil
2 cups coleslaw mix
4 green onions, sliced
2 tablespoons plus 1/2 cup reduced-fat Asian toasted sesame salad dressing, divided
2 cups shredded cooked chicken breast
2 tablespoons minced fresh cilantro
Chopped peanuts, optional

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous from pan; keep warm., In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with cilantro and, if desired, peanuts.

Nutrition Facts : Calories 320 calories, Fat 9g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 442mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES



Skillet Chicken and Pearl Couscous With Moroccan Spices image

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Provided by Colu Henry

Categories     dinner, one pot, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Steps:

  • In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
  • In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
  • Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
  • Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
  • Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

ONE-PAN CHICKEN COUSCOUS



One-pan chicken couscous image

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

1 tbsp olive oil
1 onion, thinly sliced
200g chicken breast, diced
good chunk fresh root ginger
1-2 tbsp harissa paste, plus extra to serve
10 dried apricots
220g can chickpeas, rinsed and drained
200g couscous
200ml hot chicken stock
handful coriander, chopped, to serve

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



Chicken with Couscous image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

8 chicken legs
4 ounces yogurt
1 tablespoon Tandoori spices
18 ounces couscous
2 cups water
2 ounces butter
Salt and pepper

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.

COUSCOUS WITH CHICKEN



Couscous With Chicken image

Couscous is small grains made of semolina, wheat flour, salt and water. Its origin is Northern African. Couscous grains are delicate requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it.

Provided by yewoinfamilycooking

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups couscous (*)
4 skinless chicken breasts
3 tomatoes (chopped) or 12 ounces crushed tomatoes
1 medium onion (finely chopped)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
1 cup chicken broth
2 medium carrots (peeled, cut in small pieces)
1 medium zucchini (cut in small pieces)
3 bay leaves
3 whole cloves, crushed
1/4 teaspoon cinnamon
1/4 teaspoon turmeric or 1/4 teaspoon curry
1/4 teaspoon chili powder (berbere)
salt and black pepper

Steps:

  • Clean the chicken breasts with cold water, lemon/lime and a pinch of salt.
  • Rinse the chicken breasts and pat dry; cut as desired.
  • Sauté the onion with oil until tender.
  • Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown.
  • Combine the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes.
  • Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes.
  • Meanwhile, prepare the couscous following direction from the package.
  • In a serving dish, place the chicken and sauce in the middle and the couscous around it.
  • Serve it warm.

Nutrition Facts : Calories 469.4, Fat 7.3, SaturatedFat 1.3, Cholesterol 91.2, Sodium 257.4, Carbohydrate 52.3, Fiber 4.9, Sugar 4, Protein 45.8

COUSCOUS WITH CHICKEN AND CHICKPEAS



Couscous With Chicken and Chickpeas image

From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Provided by Stephanie Z.

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons canola oil
8 chicken drumsticks
3 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, cut into thin slices
1 turnip, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne
6 cups water
3 carrots, cut into 1/4 inch slices
1 (15 ounce) can chickpeas (1 2/3 cups)
1/2 cup flat leaf parsley, chopped and packed in
1 1/3 cups couscous

Steps:

  • In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
  • Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
  • Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
  • Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
  • Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
  • Stir in 4 cups of the water and the carrots.
  • Add in the chicken and bring to a simmer.
  • Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
  • Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
  • Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
  • Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
  • Serve the stew with its broth over the couscous.

Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6

SLOW-COOKER GARLIC CHICKEN WITH COUSCOUS



Slow-Cooker Garlic Chicken with Couscous image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 4h

Number Of Ingredients 10

1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
6 garlic cloves, halved
2 teaspoons dried thyme
1 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
1 cup couscous
Chopped fresh parsley, for serving

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
  • Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Nutrition Facts : Calories 730 g, Fat 29 g, Fiber 3 g, Protein 56 g, SaturatedFat 8 g

CREAMY MUSTARD CHICKEN WITH COUSCOUS



Creamy Mustard Chicken with Couscous image

Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken drumsticks and quick-cooking couscous that get a boost from a French-inspired pan sauce that includes buttery leeks, sharp mustard, and a touch of cream.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 55m

Number Of Ingredients 11

3 pounds bone-in, skin-on chicken thighs and drumsticks
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
2 leeks, white and light-green parts only, halved and thinly sliced
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup low-sodium chicken broth
2 tablespoons whole-grain mustard
1 tablespoon fresh thyme leaves
2 tablespoons heavy cream
Steamed couscous and dressed salad greens, for serving

Steps:

  • Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
  • Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
  • Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.

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From recipes.vlinkyou.com
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THE 30 BEST CHICKEN PASTA RECIPES - GYPSYPLATE
2022-06-04 Sear shrimp 1-2 minutes per side, then remove to a plate. Add chicken and sausage. Brown 5-6 minutes. Push the meats to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften. Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning.
From gypsyplate.com
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CHICKEN COUSCOUS WITH TOASTED PINE NUTS - HOT ROD'S RECIPES
2022-06-05 Microwave Method. In a microwave safe dish, combine 1 Cup of Water or Chicken Broth and 1 Cup of Dry Couscous. Add 2 tablespoons of unsalted butter and ½ teaspoon of salt. Mix until well combined. Microwave on High for 3 ½ minutes. Fluff with a fork and serve. Cook times may vary if using a low wattage microwave.
From hotrodsrecipes.com
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MOROCCAN CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
Sprinkle evenly over chicken; set aside. Advertisement. Step 2. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken and garlic; cook 3 minutes or until chicken is lightly browned. Add broth and peas; bring to a boil. Reduce heat, and simmer 2 minutes or until chicken is done.
From myrecipes.com
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COUSCOUS CHICKEN AND MIXED VEGGIES - ZEN & SPICE
2017-08-09 Instructions. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and couscous and sauté until couscous is golden, about 5 minutes. Add the mixed vegetables, chicken broth, onion powder, smoked paprika, salt and pepper. Bring to a boil, then reduce to a simmer for 8-10 minutes, or until chicken broth is absorbed.
From zenandspice.com
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MAKE THIS CREAMY CHICKEN & COUSCOUS SKILLET MEAL ASAP
2018-03-06 Yeah, you’re gonna wanna bookmark this one. This recipe does require a bit of prep work upfront — you have to cook the couscous according to package instructions, crisp up bacon in the skillet, and then brown the chicken thighs in the residual bacon grease — but after that it’s smooth sailing. Once you have all your elements ready, you ...
From thekitchn.com
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CHICKEN CUTLETS WITH CREAMY ISRAELI COUSCOUS | RICARDO
In a large pot over medium heat, soften the onion in the butter for 5 minutes. Add the carrots, garlic and couscous. Cook, stirring, for 2 minutes. Season with salt and pepper. Add the broth and carrot juice and bring to a boil. Cover and simmer for 20 minutes over low heat or until the couscous is al dente (see note).
From ricardocuisine.com
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10 BEST CHICKEN BREAST AND COUSCOUS RECIPES | YUMMLY
2022-05-21 fresh lemon juice, sweet peas, green onions, chicken thighs, chicken legs and 11 more Spelt Couscous with Roasted Vegetables Ananás e Hortelã couscous, salt, olive oil, thyme, flaked almonds, onion, medium carrot and 10 more
From yummly.com
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20 BEST COUSCOUS RECIPES - TOP RECIPES
2022-05-18 8. Moroccan Spiced Vegetable Couscous. One of the most healthy couscous recipes you can take is the Moroccan Spiced Vegetable Couscous. It is a good side dish or a vegetarian, vegan dinner. The one-pot recipe is good on its own, and it also makes a nice side dish for a juicy steak or oven-fried chicken.
From topteenrecipes.com
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LEMON AND GARLIC CHICKEN WITH COUSCOUS RECIPE - DELICIOUS. MAGAZINE
Put the couscous in a heatproof bowl, pour over the stock, cover and stand for 5 minutes. Uncover and fluff up with a fork, then stir through the rest of the oil and the onion and garlic mix. Chop the herbs, then mix through the couscous with the lemon zest and season. Serve with the chicken, garnished with extra mint.
From deliciousmagazine.co.uk
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POMEGRANATE CHICKEN WITH ALMOND COUSCOUS | CHICKEN.CA
Move to oven and roast for 30 to 45 minutes. Brush chicken with glaze about every 10 minutes. Add whole grain couscous, salt and sliced green onions to a small pot. Pour in boiling water, stir, cover and let stand for 15 minutes. Fluff up couscous with a fork and stir in half of the sliced almonds. Remove seeds from pomegranate.
From chicken.ca
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QUICK CHICKEN COUSCOUS RECIPE - BBC FOOD
Remove the chicken and set aside. Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 …
From bbc.co.uk
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CHICKEN AND COUSCOUS WITH SUN-DRIED TOMATOES - AHEAD OF THYME
Simple, healthy and flavourful chicken and couscous with sun-dried tomatoes is ready in under 30 minutes. The easiest weeknight dinner to make tonight! | aheadofthyme.com
From gamerlink.nsupdate.info
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CHICKEN WITH COUSCOUS RECIPES - KOBO GUIDE
No preservatives or additives and low in fat, cholesterol, and sodium. HOW TO COOK: Bring 1 1/2 cups of water to a boil. Add 1/2 tsp salt and 1 tsp butter or olive oil, if desired. Stir in 1 cup pearl couscous. Cover with a lid; reduce heat to low …
From koboguide.com
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CHICKEN THIGHS WITH COUSCOUS & KALE RECIPE | EATINGWELL
Step 2. Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Step 3. Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes.
From eatingwell.com
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CHICKEN AND COUSCOUS RECIPES | ALLRECIPES
2022-01-11 Lemon Herb Chicken with Couscous and Cucumber Salad. View Recipe. Chicken breasts are marinated briefly in a lemon-herb dressing, then pan-fried until golden brown. Serve on a bed of couscous with tomato, cucumber, and red onion salad on the side for a great weeknight dinner.
From allrecipes.com
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Top Asked Questions

What is the best way to cook couscous and chicken?
Directions. 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.
What are the ingredients in chicken with couscous?
Chicken with Couscous - Ingredients 1 3 1/4 cups low-sodium chicken broth. 2 1 cup quick-cooking couscous. 3 2 tablespoons olive oil. 4 4 skinless, boneless chicken breast halves - cut into cubes. 5 1 pinch ground black pepper. 6 ... (more items)
How do you make couscous with leeks?
In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork and keep warm.
How to cook couscous with bacon?
Instructions Cook couscous according to package directions. Season the chicken thighs, on both sides, with salt & pepper In a large skillet, cook the bacon pieces just until lightly browned and just crispy. Add 2 tablespoons olive oil to the skillet with the rendered bacon fat. Heat the bacon fat/oil, over medium heat until the oil has a sheen.

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