Coriander Chicken Couscous Recipes

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LEMON & CORIANDER COUSCOUS



Lemon & coriander couscous image

Impress your friends with this zesty couscous side salad

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 5

250g couscous
grated zest of a lemon
2 x 20g packs fresh coriander
4 tbsp raisins
4 tbsp toasted pine nuts

Steps:

  • Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
  • Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium

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

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

GREEK CHICKEN COUSCOUS BOWL



Greek Chicken Couscous Bowl image

A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!

Provided by Kim

Categories     World Cuisine Recipes     European     Greek

Time 55m

Yield 4

Number Of Ingredients 30

½ teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon ground cardamom
¼ teaspoon ground coriander
2 skinless, boneless chicken breasts
2 tablespoons vegetable oil
½ lemon, juiced
1 ½ cups water
1 cup dry couscous
½ cucumber, peeled and shredded
½ cup sour cream
½ cup Greek yogurt
½ lemon, juiced
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
1 broccoli crown, cut into florets
1 medium red onion, diced
½ cucumber, peeled and diced
2 roma tomatoes, diced
½ cup chopped Kalamata olives, or to taste
½ cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese, or to taste

Steps:

  • Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  • While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  • Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  • Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

Nutrition Facts : Calories 622 calories, Carbohydrate 55.5 g, Cholesterol 75.7 mg, Fat 35 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1334.4 mg, Sugar 6.3 g

POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS



Poached Chicken with Vegetables, Coriander and Saffron Couscous image

Categories     Chicken     Garlic     Ginger     Herb     Olive     Onion     Marinate     Poach     Saffron     Zucchini     Winter     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 24

For the chicken
3/4 pound boneless skinless chicken breast, halved
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
2 cups chicken broth
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh flat-leafed parsley leaves
1 carrot, cut crosswise into 1/4-inch slices
1 zucchini, halved lengthwise and cut crosswise into 1/3-inch slices
1 tablespoon Niçoise olives
saffron couscous
For the couscous:
1/4 teaspoon crumbled saffron threads
3/4 cup chicken broth
1 tablespoon olive oil
1/2 cup couscous

Steps:

  • Prepare the chicken:
  • In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
  • In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
  • Prepare the couscous:
  • Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
  • Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.

CORIANDER CHICKEN COUSCOUS



Coriander Chicken Couscous image

Make and share this Coriander Chicken Couscous recipe from Food.com.

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
8 boneless chicken thighs, halved
4 garlic cloves, crushed
2 onions, chopped
1 teaspoon ground turmeric
1 teaspoon dried basil
salt and black pepper
water
1 tablespoon coriander (Cilantro)
4 ounces black olives, pitted
1 lemon, sliced

Steps:

  • Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.
  • Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.
  • Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.
  • Add the olives, cilantro, and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.

Nutrition Facts : Calories 581.7, Fat 45.4, SaturatedFat 10.3, Cholesterol 157.9, Sodium 355, Carbohydrate 9.7, Fiber 2.5, Sugar 2.8, Protein 33.8

CORIANDER LEMON COUSCOUS



Coriander Lemon Couscous image

This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying pan before you mix them with the rest of the dish.

Provided by Sackville

Categories     Grains

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

250 g israeli couscous or 250 g normal couscous
50 g coriander, chopped
1 lemon, zest of
1/4 cup olive oil
100 g nuts, toasted
salt and pepper

Steps:

  • Cook the couscous according to package directions.
  • Meanwhile, put the coriander and lemon zest in a bowl.
  • When the couscous is done, mix it with the coriander and lemon zest.
  • Add the olive oil and nuts and mix again.
  • Season with salt and pepper.
  • Serve immediately or chill if desired.
  • Squeeze a little lemon juice over the couscous just before serving.

CHICKEN LIVERS, WITH CUMIN AND CORIANDER



Chicken Livers, With Cumin and Coriander image

Provided by Moira Hodgson

Categories     easy, quick, sauces and gravies, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound chicken livers
Flour for dredging
1 tablespoon safflower oil
1 tablespoon butter
1 clove garlic, minced
2 shallots, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander, chopped

Steps:

  • Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
  • Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
  • Garnish with coriander and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 429 milligrams, Sugar 3 grams, TransFat 0 grams

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