Italian Chicken And Couscous Recipes

CHICKEN WITH COUSCOUS

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.

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.

JACKIE'S ITALIAN CHICKEN AND COUSCOUS

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
• Stir in reserved tomato liquid, chicken, onion, oregano, and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken in no longer pink in center.
• Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.

CHICKEN AND COUSCOUS

Steps:

• In a large skillet, heat the oil over medium-high heat and cook the garlic for 1 minute. Add the chicken, red pepper, and onion. Saute for 8-10 minutes or until the chicken is lightly browned on both sides, stirring occasionally.
• Add the chicken broth, water, parsley, cumin, salt, and pepper. Bring to a boil and stir in the couscous. Cover and remove from the heat. Let stand for 5-10 minutes, or until the water is absorbed. Serve immediately.

ITALIAN CHICKEN-COUSCOUS SALAD

Steps:

• Heat broth to boiling in 1 1/2-quart saucepan; reduce heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes.
• Mix couscous, vegetables and chicken in large bowl. Pour dressing over mixture; toss lightly to coat. Line 6 salad plates with lettuce. Spoon salad onto lettuce.