LEMONY CHICKEN STEW WITH GIANT COUSCOUS
This healthy Moroccan-style one-pot can be slow-cooked and dished up at different times - ideal for busy households
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.
- Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you're eating at different times.
- Add the couscous 10 mins before you're ready to serve, cover and simmer for 10 mins or until cooked. If you're eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.
Nutrition Facts : Calories 415 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium
CHICKEN STEW WITH COUSCOUS
This all-American chicken stew goes global when you include fresh ginger and serve over hot cooked couscous.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.
- Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.
- Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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
LEMON HONEY CHICKEN WITH COUSCOUS
Make and share this Lemon Honey Chicken With Couscous recipe from Food.com.
Provided by FDADELKARIM
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
- Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.
- Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.
- Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.
Nutrition Facts : Calories 512, Fat 9.6, SaturatedFat 1.5, Cholesterol 66, Sodium 271.7, Carbohydrate 69.5, Fiber 4.2, Sugar 15.1, Protein 35.7
GREEK CHICKEN STEW WITH CINNAMON COUSCOUS
I was hesitant about trying this recipe since I'm not a fan of raisins or garbanzo beans. I'm glad I did because it is very tasty! From Sara's Secrets on the Food Network.
Provided by rickoholic83
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the stew:.
- Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
- Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly.
- Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently.
- Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.).
- Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous.
- To make the couscous:.
- While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat.
- When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
CHICKEN STEW FOR COUSCOUS
This Algerian recipe is served with couscous. Though the recipe calls for chicken you could substitute goat or lamb for the chicken. This is from one of my favorite books, Extending the Table.
Provided by luvinlif2k
Categories Stew
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Set aside tomatoes, zucchini, chick-peas and cayenne.
- Combine all remaining ingredients in a large saucepan and bring to a boil.
- Reduce heat and cook, covered about 8 minutes.
- Add tomatoes and zucchini and cook 3-5 minutes.
- Add chick-peas and cayenne pepper.
- Cook until heated through.
- Serve over steaming couscous.
Nutrition Facts : Calories 150.4, Fat 2, SaturatedFat 0.4, Cholesterol 0.1, Sodium 870, Carbohydrate 26.5, Fiber 6, Sugar 4.3, Protein 8
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