Quick Couscous With Quorn Chicken Recipes

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QUICK CHICKEN COUSCOUS



Quick Chicken Couscous image

Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 19

1 ¼ cups whole wheat couscous
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 tablespoons olive oil
1 (8 ounce) skinless, boneless chicken breast half
1 pinch kosher salt to taste
1 tablespoon olive oil, or more to taste
½ cup diced red onion
1 cup chicken broth
½ cup diced zucchini
½ cup diced green beans
½ cup diced red bell pepper
¼ cup thinly sliced green onions
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
2 tablespoons crumbled feta cheese, or to taste
1 pinch chili flakes

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.

Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g

20-MINUTE CHICKEN THIGHS AND COUSCOUS WITH DILL



20-Minute Chicken Thighs and Couscous with Dill image

Using boneless, skinless chicken thighs instead of breasts is a smart way to make sure the meat stays moist and flavorful. And we love the way grape tomatoes soften under the heat of the broiler, adding more juicy goodness to the chicken. Lots of lemon, plus dill and oregano, give the dish a Greek feel.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon unsalted butter
Kosher salt
1 1/4 cups couscous
1 cup loosely packed dill fronds, chopped
8 boneless, skinless chicken thighs, trimmed
1 cup grape tomatoes, each pierced halfway through with a paring knife
Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges
2 tablespoons olive oil
1/2 teaspoon dried oregano
Freshly ground black pepper
2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks
1/2 cup 2 percent Greek yogurt

Steps:

  • Position an oven rack about 4 inches away from the broiler heat source, and preheat. Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat. Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes. Fluff the couscous with a fork, stir in the dill, cover and set aside.
  • Meanwhile, toss the chicken, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano and 1/2 teaspoon pepper together on a rimmed baking sheet. Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible. Broil until the chicken is cooked through and browned, 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through.
  • Transfer two chicken thighs and a few tomatoes to each plate. Stir the pan juices into the dilled couscous. Place 1 1/4 cups of couscous on each plate, and top with a scoop of chopped cucumbers, a dollop of yogurt and a lemon wedge.

Nutrition Facts : Calories 600 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 195 milligrams, Sodium 930 milligrams, Carbohydrate 54 grams, Fiber 9 grams, Protein 57 grams, Sugar 5 grams

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

CHICKEN WITH COUSCOUS



Chicken with Couscous image

My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups fresh broccoli florets
1 package (5.8 ounces) roasted garlic and olive oil couscous
1 cup water
1 teaspoon plus 2 tablespoons olive oil, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1 large tomato, seeded and chopped

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.

Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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

CHICKEN WITH COUSCOUS



Chicken with Couscous image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

8 chicken legs
4 ounces yogurt
1 tablespoon Tandoori spices
18 ounces couscous
2 cups water
2 ounces butter
Salt and pepper

Steps:

  • Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.

QUICK CHICKEN COUSCOUS



Quick Chicken Couscous image

Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

Provided by Chef John

Categories     Couscous

Time 40m

Yield 2

Number Of Ingredients 19

1 ¼ cups whole wheat couscous
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 tablespoons olive oil
1 (8 ounce) skinless, boneless chicken breast half
1 pinch kosher salt to taste
1 tablespoon olive oil, or more to taste
½ cup diced red onion
1 cup chicken broth
½ cup diced zucchini
½ cup diced green beans
½ cup diced red bell pepper
¼ cup thinly sliced green onions
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
2 tablespoons crumbled feta cheese, or to taste
1 pinch chili flakes

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.

Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g

QUICK COUSCOUS WITH RAISINS AND CARROTS



Quick Couscous with Raisins and Carrots image

I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.

Provided by Melissa Hamilton

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

¼ cup butter
2 carrots, diced
1 onion, chopped
½ cup chicken broth
1 ½ cups water
1 ½ cups uncooked couscous
¼ cup raisins

Steps:

  • Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
  • Stir in the raisins, and serve hot.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g

COUSCOUS WITH CHICKEN



Couscous With Chicken image

Couscous is small grains made of semolina, wheat flour, salt and water. Its origin is Northern African. Couscous grains are delicate requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it.

Provided by yewoinfamilycooking

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups couscous (*)
4 skinless chicken breasts
3 tomatoes (chopped) or 12 ounces crushed tomatoes
1 medium onion (finely chopped)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
1 cup chicken broth
2 medium carrots (peeled, cut in small pieces)
1 medium zucchini (cut in small pieces)
3 bay leaves
3 whole cloves, crushed
1/4 teaspoon cinnamon
1/4 teaspoon turmeric or 1/4 teaspoon curry
1/4 teaspoon chili powder (berbere)
salt and black pepper

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.

Nutrition Facts : Calories 469.4, Fat 7.3, SaturatedFat 1.3, Cholesterol 91.2, Sodium 257.4, Carbohydrate 52.3, Fiber 4.9, Sugar 4, Protein 45.8

COUSCOUS WITH CHICKEN AND LAMB



Couscous With Chicken and Lamb image

Provided by Craig Claiborne and Pierre Franey

Categories     dinner, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

2 pounds couscous
1 1/2 pounds leeks, white and light green parts, halved lengthwise and then cut crosswise into 1 1/2-inch pieces (almost 5 cups)
1 1/4 pounds celery ribs, trimmed and cut crosswise into 1 1/2-inch pieces (almost 5 cups)
3 or 4 large carrots (about 1 1/2 pounds), trimmed, peeled, halved lengthwise and cut crosswise into 1-inch pieces (about 4 cups)
3 white turnips (about 1 1/4 pounds), peeled and cut into 1-inch cubes (about 3 1/2 cups)
1 large onion (about 1 pound), peeled and cut into 1-inch cubes (about 3 1/2 cups)
1 eggplant, about 1 pound
1 zucchini, about 1 pound
2 sweet peppers, preferably 1 red and 1 green, each weighing about 1/3 pound
1 acorn squash, about 1 pound
2 tablespoons olive oil
Salt and black pepper, to taste
3 1/2 pounds lean shoulder of lamb cut into 1 1/2-inch cubes
3 quarts lamb broth (see recipe)
12 lamb meatballs (see recipe)
1 cut-up roast chicken for couscous (see recipe)
2 cups freshly cooked or canned chickpeas
Harissa (see recipe)
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Place the couscous in a mixing bowl, and add about 1 1/3 cups cold water, stirring it with your fingers until all of the couscous is dampened. Let the moistened couscous rest for about 15 minutes. Meanwhile, bring a large quantity of water to the boil in a large pot in which you can fit a colander (or use a traditional couscoussiere).
  • Drain the couscous in the colander, and crumble it with your fingers to break up any lumps. Place the colander containing the couscous on top of the pot of boiling water. Let it steam about 20 minutes. Empty the couscous into a mixing bowl and add 8 tablespoons butter at room temperature. Stir quickly and thoroughly until grains of cereal are coated with butter.
  • Trim off the ends of the eggplant and zucchini. Do not peel. Cut the eggplant and zucchini in half lengthwise. Cut both vegetables into 1 1/2-inch lengths. There should be about 6 cups eggplant and 3 cups zucchini.
  • Remove the core from the peppers. Split each in half, and remove the white veins and the seeds. Cut the peppers into 1-inch cubes. There should be about 3 cups.
  • Split the acorn squash in half. Scrape out the fibers and seeds from the center. Cut away the stem. Cut the unskinned vegetable into 1-inch cubes. There should be about 4 cups.
  • Heat a large skillet and add the oil. When it is quite hot, add the lamb, sprinkling with salt and pepper, and cook, turning the pieces occasionally, about 10 minutes.
  • Put the lamb into a large kettle and add the lamb broth. Bring to the boil and cook about 50 minutes.
  • Put the leeks, celery, carrots, turnips and onion in a second kettle. Strain all the lamb broth over this. Let the cubed lamb remain in the first kettle. Bring the broth and vegetable mixture to the boil. Cook over moderately high heat about 15 minutes. Add the remaining vegetables and the roast chicken. Cover and let cook about 8 minutes.
  • Add the cubed lamb, meatballs and chickpeas to the stew, and continue cooking 5 minutes.
  • To serve, remove the meats (chicken pieces, meatballs, lamb cubes) from the stew. Spoon an equal portion of the hot couscous cereal into warm soup plates. Spoon an equal portion of the meats and vegetables onto each serving. Spoon some of the harissa into a small bowl and add a ladle of soup onto it. Blend. Add the harissa according to individual taste.

QUICK COUSCOUS WITH QUORN "CHICKEN"



QUICK COUSCOUS WITH QUORN

Categories     Chicken     Low Fat     Vegetarian

Yield 4-6 servings

Number Of Ingredients 19

2 quorn "chicken" breasts, cut into serving pieces
Salt and pepper to taste
2 Tbsp cooking oil
1 onion, sliced
1 large carrot, diced
3 garlic cloves, minced
1 can (28 ounces) peeled whole plum tomatoes, drained and chopped (about 1 pound fresh tomatoes)
1 tsp ground cumin
1 tsp ground allspice
2 cups defatted chicken broth or vegetable stock, divided
1/4 cup dry white wine
1/2 tsp dried red chile flakes, harissa, or other hot pepper sauce
2 small zucchini, diced
3 Tbsp tomato paste
1 can (15 ounces) cooked garbanzos (chick peas), rinsed and drained
4 Tbsp chopped fresh cilantro or 3 Tbsp chopped fresh parsley, divided
1 Tbsp butter or margarine (optional)
1-1/2 cups quick-cooking or "instant" couscous
Harissa or liquid pepper sauce

Steps:

  • Rinse chicken, pat dry, and season with salt and pepper. Heat oil in large casserole or Dutch oven, brown chicken, and remove; add onion, carrot, and garlic and saute until softened. Add tomatoes, cumin, and allspice and cook for 5 minutes, stirring; stir in 1/2 cup chicken broth, wine, and red chile flakes and return chicken to casserole. Cover and simmer 15 minutes; add zucchini and simmer until chicken is tender (20 to 30 minutes more). Stir in tomato paste, add garbanzos and half the chopped cilantro or parsley, heat through. While chicken is simmering, bring remaining chicken broth (and butter if you are using it) to a boil and add couscous; stir well, cover and remove from heat. Let couscous stand 5 minutes, fluff with fork, and spoon onto serving platter. Arrange chicken and vegetables around it, pour some sauce over the top, and garnish with remaining cilantro or parsley. Serve with harissa or other liquid pepper sauce.

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From quorn.co.uk


30 MINUTE CHICKEN COUSCOUS DINNER - ON THE GO BITES
2017-11-05 Prepare Couscous. While chicken is cooking, bring chicken broth (or water) to a boil, remove from heat, add couscous and cover for 5 minutes. Once cooked, fluff the couscous and add 2 Tablespoons olive oil, 2 Tablespoons unsalted butter, …
From onthegobites.com


MOROCCAN TAGINE | MEATLESS RECIPES | QUORN US
Add Quorn Meatless Pieces, garlic, cumin and harissa and cook for a minute. Then add the apricots, tomatoes and peppers to the pan and stir. Pour over the stock and bring to the boil. Season to taste, cover and continue cooking for 5 minutes. Add the chickpeas and cherry tomatoes and cook until the vegetables are just tender.
From quorn.us


CREAMY QUORN CHICKEN STYLE PIECES CURRY - GIVE ME SOME SPICE!
2014-01-09 I often use the Quorn chicken style pieces to make an Indian style curry for my son. This one was made spicy and creamy by adding some Indian spices and double cream. Ingredients: 150 grams Quorn chicken style pieces; 100 grams of frozen mixed vegetables (I used carrots, peas, green beans and sweetcorn) 1 cup pasatta; 1 tsp salt; ½ tsp chili ...
From givemesomespice.com


SWEET & SPICY COUSCOUS SALAD RECIPE WITH VEGAN QUORN FILLETS
Ingredients Sauce. 4 Quorn Vegan Fillets; 1 tbsp vegetable oil; ½ tsp hot chilli powder; ½ tsp cinnamon; ½ tsp ground ginger; 2 tsp brown sugar; 80ml pineapple juice; 2 tsp mango chutney
From quorn.com.au


QUORN CHICKEN PARMESAN RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Quorn Chicken Parmesan Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian …
From recipeschoice.com


EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
2021-10-22 First, toast the couscous with olive oil in a saucepan. Season with kosher salt and a dash of cinnamon, then add 1 cup of boiling water or broth. Cover and turn off the heat. Do not disturb for 10 minutes. Add the couscous over the chicken to serve. Remove the cooked chicken from the oven.
From themediterraneandish.com


MEAT FREE MOROCCAN MEATBALLS WITH SPICY COUSCOUS RECIPE | QUORN
Ingredients. 300g Quorn Swedish Style Balls; 150ml reduced fat natural yoghurt; 1 small clove garlic, crushed; 2 tablespoons lemon juice; 250g couscous; 1 teaspoon harissa paste or …
From quorn.co.uk


QUORN CHICKEN PIE - EASY PEASY FOODIE
2015-09-29 Pre-heat the oven to 220C / 200C fan / gas mark 7 / 425F. Melt the butter in a deep, wide pan over a low heat. Add the leeks, stir and put the lid on. Cook for about 5 minutes until soft. Stir occasionally. Take the lid off, add the mushrooms and turn the heat up. Cook for 2 minutes and then add the Quorn chicken pieces.
From easypeasyfoodie.com


PESTO QUORN CHICKEN - BEAT THE BUDGET
2019-09-28 Start by removing the tough part of the asparagus stem and chopping into bite size slices. Roughly chop the broccoli too. Add one tbsp of the pesto into a non-stick frying with the quorn chicken pieces, asparagus and broccoli on a low heat. Cover with a lid. After around 10 minutes, add the remaining pesto and the peas.
From beatthebudget.com


HOW TO COOK COUSCOUS PERFECTLY (RECIPE & TIPS) - THE …
2020-04-24 Instructions. In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil. Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tablespoon extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown.
From themediterraneandish.com


COUSCOUS WITH CHICKEN AND CHICKPEAS RECIPE - QUICK FROM …
Step 2. Add the onion and turnip and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 teaspoons of the salt. Cook, stirring, for 1 minute ...
From foodandwine.com


QUICK SAFFRON CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


QUICK COUSCOUS CHICKEN - COOKEATSHARE
View top rated Quick couscous chicken recipes with ratings and reviews. Couscous With Roasted Tomato, Curried Couscous Chicken Salad, Salsa Couscous Chicken, etc.
From cookeatshare.com


BEST MOROCCAN CHICKEN WITH COUSCOUS RECIPES | QUICK AND EASY
2012-03-21 Directions. Step 1. In small bowl, whisk together 1 teaspoon (5 mL) of the orange juice, 2 tablespoons (25 mL) of the oil, honey, cumin, coriander, 1/4 teaspoon (1 mL) of the salt, cinnamon, paprika, mint and half of the pepper. Step 2. Place chicken on broiler pan or foil-lined baking sheet; brush 1 side with half of the spice mixture.
From foodnetwork.ca


QUORN MOROCCAN TAGINE RECIPE WITH CHICKEN, HARISSA AND COUSCOUS
Quorn Moroccan Tagine Recipe with Chicken, Harissa and Couscous ... Today. Explore
From pinterest.com


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