Healthy Chicken And Couscous Recipes

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.

ROAST CHICKEN WITH COUSCOUS

Steps:

• It's best to use a nice free-range or organic chicken for this dish, or the best-quality bird you can afford; and I love the idea of the tasty vegetables in this recipe getting a whole lot of love. If you like, a mint sauce would make a great accompaniment. Pretty delish!
• Preheat the oven to 200°C. Place the chicken on a board and make some deep crisscross slashes into the legs - this will help the spices to penetrate the meat, and will also help it to cook more quickly. Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil, a little sea salt, pepper and the cumin. Transfer the chicken to a roasting tray and place in the hot oven.
• Peel and quarter the onions and carrots. When the chicken's been cooking for around 15 minutes, reduce the heat to 180°C and add the onions and carrots to the tray. Roast for a further hour, or until golden and cooked through - the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.
• Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foil and a couple of tea towels to keep warm. Spoon the vegetables onto a board and roughly chop them, then tip back into the tray and place on a medium heat. Pour in 500ml boiling water and stir well, making sure you scrape up all the lovely sticky goodness from the bottom of the tray.
• Drain and roughly chop the peppers, then add them to the tray with the smoked paprika, ground coriander and the couscous. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray (making sure to catch any pips). Bring to the boil, then turn the heat off and leave to rest for 5 minutes, or until the couscous has absorbed all of the water. Meanwhile, pick and finely chop the mint leaves. When the time's up, fluff up the couscous using a fork and stir through the chopped mint. Drizzle with a good lug of extra virgin olive oil and everything together.
• Cut the chicken up into joints, removing the skin if you want to keep it healthy, then serve with the tasty roast-vegetable couscous. Enjoy!
• Jamie's Tip: Basting a chicken as it cooks helps to stop it drying out, giving you lovely, juicy meat. Check on the chicken every 20 to 30 minutes, and spoon any juices from the bottom of the tray back over the bird.

CHICKEN AND MUSHROOMS WITH COUSCOUS

Steps:

• Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet. Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

MOROCCAN CHICKEN AND COUSCOUS

Steps:

• Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
• Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.

PARMESAN CHICKEN COUSCOUS

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.

ONE-PAN CHICKEN COUSCOUS

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.

CHICKEN AND VEGGIE COUSCOUS

Steps:

• Heat oil in a 12-inch skillet over med-high heat.
• Add chicken and cook until well browned on all sides.
• With a slotted spoon, remove chicken to a plate.
• Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
• Add garlic and cook 2 minutes more, stirring frequently.
• Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
• Stir chicken broth, pepper sauce, curry powder, salt and chicken.
• Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
• Stir in almonds and parsley.

COUSCOUS WITH CHICKEN

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.

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.