COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON
Provided by Food Network
Time 1h15m
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
- To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
- Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
- Yield: 1 quart
LEMON CHICKEN SALAD
This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.
Provided by sal
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g
LEMONY CHICKEN SALAD
Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.
Nutrition Facts :
SPICY COUSCOUS SALAD
This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium
LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS
A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
- Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
- Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
- Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.
Nutrition Facts : Calories 460 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
Steps:
- Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
- Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
- Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD
Make and share this Grilled Lemon Chicken and Moroccan Couscous Salad recipe from Food.com.
Provided by mell_2
Categories Chicken Breast
Time 3h48m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- For couscous:
- Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- For chicken:
- Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
- Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
Nutrition Facts : Calories 490.6, Fat 14.4, SaturatedFat 2.4, Cholesterol 75.5, Sodium 1149.5, Carbohydrate 56.5, Fiber 5.3, Sugar 11.1, Protein 34.5
CHICKEN SALAD WITH COUSCOUS
Categories Salad Chicken Fruit Leafy Green Nut Poultry Low Fat Quick & Easy Low Cal High Fiber Low Sodium Grapefruit Walnut Healthy Grape Couscous Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.
GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD
Provided by Dorie Greenspan
Categories Chicken Low Cal High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Couscous Bon Appétit
Number Of Ingredients 26
Steps:
- For couscous:
- Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- For chicken:
- Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
- Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
More about "lemon chicken salad with spicy couscous recipes"
SPICED CHICKEN WITH COUSCOUS SALAD – THE COMFORT OF …
From thecomfortofcooking.com
LEMON AND THYME CHICKEN WITH LEMON COUSCOUS …
From kimscravings.com
SPICY CHICKEN AND COUSCOUS SALAD RECIPE - TESCO REAL …
From realfood.tesco.com
LEMON COUSCOUS SALAD WITH CHICKEN RECIPE | BOATING …
From boatingjourney.com
LEMON CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
OUR FAVORITE LEMON HERB COUSCOUS SALAD - INSPIRED …
From inspiredtaste.net
MOROCCAN CHICKEN COUSCOUS SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
LEMON CHICKEN SALAD WITH SPICY COUSCOUS - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 2Cuisine AmericanCategory Salad
LEMON AND GARLIC CHICKEN WITH COUSCOUS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LEMON CHICKEN WITH COUSCOUS SALAD - WAITROSE
From waitrose.com
SPICY MOROCCAN CHICKEN WITH LEMON COUSCOUS RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
COUSCOUS SALAD WITH LEMON-SOAKED GRILLED CHICKEN RECIPE— …
From lakeislepress.com
WEEKNIGHT DINNERS: SPICY CHIPOTLE CHICKEN AND COUSCOUS SALAD
From tastefoodblog.com
LEMON & PARSLEY COUSCOUS SALAD - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
COUSCOUS SALAD RECIPE - COOKING CLASSY
From cookingclassy.com
SPICY MOROCCAN CHICKEN WITH LEMON COUSCOUS RECIPE – LEAYUP
From leayup.com
CHICKEN AND COUSCOUS SALAD RECIPE | MYRECIPES
From myrecipes.com
ASTRAY RECIPES: LEMON CHICKEN SALAD WITH SPICY COUSCOUS
From astray.com
CHICKEN AND LEMON COUSCOUS SALAD - OFRECIPES
From ofrecipes.com
ASIAN CHICKEN SALAD WITH LEMON - THE WOKS OF LIFE
From thewoksoflife.com
WORLD BEST FILLET COOKING RECIPES : LEMON CHICKEN SALAD WITH …
From worldbestfilletrecipes.blogspot.com
LEMONY CHICKEN THIGHS WITH COUSCOUS AND SPINACH SALAD RECIPE
From today.com
CREAMY GARLIC LEMON COUSCOUS WITH CHICKEN - ESPRESSO AND LIME
From espressoandlime.com
GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD RECIPE
From bonappetit.com
MAGHREB CHICKEN AND VEGETABLE STEW – PALATABLE PASTIME …
From palatablepastime.com
LEMON CHICKEN & ARUGULA SALAD WITH ISRAELI COUSCOUS & QUINOA
From blythesblog.com
LEMON COUSCOUS SALAD RECIPE - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
BEST ISRAELI COUSCOUS SALAD WITH LEMON GRILLED CHICKEN RECIPE
From theyellowtable.com
SKILLET LEMON CHICKEN WITH FRESH HERBS AND COUSCOUS
From chicken.ca
LEMON CHICKEN COUSCOUS SALAD - CHICKEN SALAD RECIPE
From goodhousekeeping.com
GRILLED CHICKEN & TOASTED COUSCOUS SALAD & LEMON-BUTTERMILK …
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love