Quick Curried Chicken And Couscous Recipes

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Roasted Curried Chicken with Couscous image

A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!

Provided by greennie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h

Yield 5

Number Of Ingredients 24

2 tablespoons smoked paprika
1 tablespoon chili powder
7 ½ teaspoons curry powder
4 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon rubbed sage
1 pinch ground ginger
2 tablespoons fresh lemon juice
½ cup chicken broth
¼ cup vegetable oil
1 (2 1/2 pound) whole chicken, rinsed and patted dry
1 cup chicken broth
3 cups water
2 tablespoons fresh lemon juice
2 tablespoons butter
2 ¼ cups dry couscous
1 tablespoon curry powder
2 teaspoons onion powder
2 teaspoons smoked paprika
½ teaspoon rubbed sage
¼ teaspoon garlic powder
1 bay leaf


  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
  • Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
  • Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
  • While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g


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


  • 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


Curried Chicken Breast With Zucchini image

Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.

Provided by Pierre Franey

Categories     dinner, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about 1/2 pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots
1/2 cup chicken broth
2 tablespoons heavy cream


  • Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
  • Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
  • Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
  • Transfer chicken pieces and zucchini rounds to a warm serving dish.
  • Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 588 milligrams, Sugar 2 grams, TransFat 0 grams


Curried Couscous with Chicken and Zucchini image

Categories     Chicken     Vegetable     Sauté     Dinner     Curry     Zucchini     Summer     Couscous     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped (2 cups)
3/4 stick (6 tablespoons) unsalted butter
3 skinless boneless chicken breast halves (6 oz each), cut diagonally into 1/2-inch-thick slices
1 1/8 teaspoons salt
3/8 teaspoon black pepper
2 tablespoons vegetable oil
2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)
2 large garlic cloves, minced
2 teaspoons curry powder (preferably Madras)
2 1/4 cups (18 fl oz) reduced-sodium chicken broth
1/2 cup heavy cream
1 1/4 cups couscous (8 oz)
2 1/2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges


  • Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
  • Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
  • Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
  • Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
  • Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
  • While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
  • Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.


Chicken & Vegetable Curry Couscous image

For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into strips
1 package (16 ounces) frozen vegetable blend of your choice
1-1/4 cups water
1 package (5.7 ounces) curry-flavored couscous mix
1/2 cup raisins


  • In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges


Southwest Chicken and Couscous image

A home-cooked chicken dinner in a skillet can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1/2 cup frozen corn
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) black beans with cumin and chili spices, undrained
1 package (9 oz) frozen cooked southwest-seasoned chicken breast strips
2 cups water
1 1/2 cups uncooked couscous
1/4 cup chopped fresh cilantro


  • Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
  • Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
  • Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 470, Carbohydrate 79 g, Cholesterol 30 mg, Fiber 11 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 0 g


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


  • 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


Easy Chicken Curry and Couscous image

This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time.

Provided by CaliforniaJan

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 large carrots, cut into matchsticks
1 cup golden raisin
1 tablespoon curry powder
2 lbs rotisserie-cooked chicken, remove and shred meat from a store-bought chicken
1 cup coconut milk
1 pinch salt, to taste
1 pinch pepper, to taste
3 scallions, thinly sliced


  • In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
  • In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
  • Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
  • Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.


Curry Creamed Chicken with Couscous Salad image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (8-ounce) skinless, boneless, chicken breasts
Salt and pepper
1 1/2 cups chicken stock
1 tablespoon curry powder
1/2 cup heavy cream
Couscous Salad, recipe follows
8 sprigs fresh cilantro, for garnish
1 1/4 cups quick cooking couscous
1 1/2 cups chicken stock, boiling hot
1/2 cup raisins, chopped
1/2 cup pitted kalamata olives, chopped
1 medium shallot, minced
2 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh mint leaves, chopped
3 tablespoons extra-virgin olive oil


  • Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.
  • Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce. Garnish each plate with 2 sprigs of cilantro.
  • Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper.


Easy Curried Chicken and Couscous image

Who would think that a few ordinary ingredients can result in something so exotic?

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Number Of Ingredients 7

1 3/4 cups water
1 cup uncooked couscous
1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup
1/2 cup water
1 1/2 teaspoons curry powder
1 1/2 cups cut-up cooked chicken
2 cups frozen mixed vegetables, thawed


  • Heat 1 3/4 cups water to boiling in 10-inch nonstick skillet. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until water is absorbed. Spoon couscous onto large serving platter; keep warm.
  • Heat soup, 1/2 cup water, the curry powder, chicken and vegetables to boiling in same skillet; reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are tender. Pour chicken mixture over couscous.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 50 mg, Fiber 4 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg


Curried Coconut Chicken for Two image

Looking for a new way to fix chicken breasts? This five-ingredient recipe is a nice change of pace. It's sweet, savory and a little exotic. Serve it over rice or couscous. -Becky Walch, Manteca, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 6

4 teaspoons butter, melted
1/2 cup sweetened shredded coconut
1 teaspoon curry powder
2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
1/2 cup apricot preserves, warmed


  • Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture. , Place in a greased 11x7-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with preserves.

Nutrition Facts : Calories 563 calories, Fat 20g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 377mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 2g fiber), Protein 36g protein.


Spicy Curried Chicken with Couscous image

Number Of Ingredients 14

4 small boneless skinless chicken breast halves (about 2 pounds)
3 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 cup chopped unpeeled green apple (about 1 medium)
1/2 cup chopped onion (about 1 medium)
1 clove garlic, finely chopped
2 teaspoons curry powder
2 teaspoons grated orange peel
1 cup chicken broth or water
1/4 cup raisins
1 tablespoon cornstarch
1/4 cup cold water
2 cups hot cooked couscous or rice


  • Remove excess fat from chicken cut chicken into 1-inch pieces. Heat 2 teaspoons of the oil in 10-inch nonstick skillet until hot. Cook and stir chicken, salt and red pepper in oil over medium heat until chicken is done, about 5 minutes remove chicken. Add remaining 1 teaspoon oil, the apple, onion, garlic, curry powder and orange peel cook and stir until apple is tender, about 7 minutes. Stir in chicken broth and raisins. Heat to boiling, stirring constantly. Mix cornstarch and water stir into chicken mixture. Boil and stir 1 minute. Serve over couscous.1 Serving: Calories 370 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 85mg Sodium 790mg Carbohydrate 42g (Dietary Fiber 2g) Protein 37g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves


Grilled Moroccan Chicken with Curried Couscous image

Categories     Chicken     Dinner     Curry     Grill/Barbecue     Couscous     Seed     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons salt
Chicken and dressing
2 tablespoons plus 1/2 cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed
Pinch of sugar
Curried couscous
1 3/4 cups low-salt chicken broth
1 1/2 teaspoons curry powder
1 10-ounce package plain couscous


  • For harissa:
  • Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.)
  • For chicken and dressing:
  • Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
  • Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Preheat barbecue (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
  • For couscous:
  • Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.


Curried Couscous image

Make and share this Curried Couscous recipe from Food.com.

Provided by weekend cooker

Categories     Chicken

Time 25m

Yield 4-6 dishes, 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
1/2 cup golden raisin
1 teaspoon curry powder
1/4 teaspoon salt
1 cup uncooked couscous
1/3 cup oil
2 tablespoons lemon juice
1 teaspoon sugar
1/2 cup slivered almonds, toasted
2 fresh green onions, sliced


  • Ina large saucepan, combine chicken broth, raisins, curry powder, and salt and bring to a boil.
  • Remove from heat, and stir in couscous. Cover and let stand for 5 minutes.
  • Fluff with fork and cook uncovered.
  • Combine oil, lemon juice, sugar, and almonds and toss with couscous.
  • Sprinkle green onion over top and serve.

Nutrition Facts : Calories 479.8, Fat 25.8, SaturatedFat 3.1, Sodium 433.5, Carbohydrate 53.6, Fiber 4.9, Sugar 12.9, Protein 11.1


Curried Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

3/4 cup long grain rice
8 ounces skinless, boneless chicken breasts
1 teaspoon olive oil
1 8-ounce onion or 7 ounces chopped onion (1 2/3 cups)
1 large clove garlic
1 teaspoon ground cumin
1 teaspoon fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon hot-pepper flakes
4 ounces whole peeled carrots or 4 ounces chopped carrots ( 3/4 to 1 cup)
1 1/2 pounds ripe field tomatoes
2 tablespoons no-salt-added tomato paste
Fresh pineapple
Fresh coriander


  • Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
  • Meanwhile, wash, dry and cut the chicken into small chunks.
  • Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
  • Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
  • Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
  • Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
  • Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 90 grams, Fat 15 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 268 milligrams, Sugar 18 grams, TransFat 0 grams

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Servings 4
Calories 307 per serving

Quinoa Cookies 2 c. quinoa, cooked and cooled 1/2 c. natural salted peanut butter 1/3 c. raw honey 1 c. rolled oats 1/2 c. dried, unsweetened, shredded coconut 1/2 c. raw cocoa nibs Preheat oven to 170 degrees.
From pinterest.com

2018-07-17 Instructions. Place couscous, water, 1 teaspoon kosher salt, and butter, in a microwave safe bowl. Microwave on high (uncovered) for 4 minutes and let sit for one minute. Use a fork to fluff the couscous and set aside. In a small bowl whisk olive oil, curry powder, and lemon juice with salt and pepper to taste.
From thisdelicioushouse.com

2022-06-03 1. Lemon Couscous. This zippy lemon couscous recipe is perhaps as simple as they come. You’ll throw garlic, broth, and lemon juice in a pan, then add it to the couscous once it’s done cooking. Novice or home chef extraordinaire, this recipe is great to have on hand when you need a quick side to a chicken dinner, baked salmon, or a ...
From insanelygoodrecipes.com

Jan 5, 2021 - This easy one pot curried chicken and carrot couscous is the perfect baby and kid-friendly 30 minute meal. Made with simple pantry staples, enjoy as a main or side dish.
From pinterest.com

Advertisement. Step 2. Preheat skillet over medium heat. Add onion; cook and stir until onion is crisp-tender. Stir in curry powder; cook for 1 minute more. Add the water and couscous to skillet; bring to boiling. Remove from heat. Stir in chicken, …
From eatingwell.com

Stir in raisins and almonds; sauté 1 minute. Stir in 1/4 cup water, juice, 1 1/2 tablespoons chutney, cumin, curry, 1/4 teaspoon salt, red pepper, and cinnamon. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Transfer couscous mixture to a bowl; cool 5 minutes. Stir in cilantro ...
From myrecipes.com

2022-06-22 chicken breast, coleslaw mix, chicken broth, salad dressing, couscous and 1 more Chicken Couscous with Toasted Pine Nuts Hot Rod's Recipes pimientos, rotisserie chicken, pine nuts, frozen peas, low sodium chicken broth and 4 more
From yummly.com

2016-09-16 Cook covered for 5-7 min. Add the curry powder and mix well followed by the cauliflower florets, leek and the cherry tomatoes. Allow it to cook either covered or uncovered for an extra 5-7 min. In the last minute of cooking stir in the remaining of the garlic. Take off the heat and add the chopped parsley or coriander.
From ramonascuisine.com

Heat Becel® Oil in a large non-stick skillet. Brown chicken until no longer pink. Set aside. Add onion to skillet and sauté over low heat for about 3 minutes. Stir in tomato paste and saute 1 minute. Add OXO, water, broccoli rabe, red pepper, raisins, chicken, couscous and remaining curry and cumin. Bring to a boil, remove from heat, cover ...
From becel.ca

2021-12-24 Set the oven to 200°C/400°F/Gas 6. Pour over 300ml (½ pint) water. Cover and bake the chicken for 45 mins. Meanwhile, put the couscous into an ovenproof serving dish and pour over the stock. Add some salt, then stir and leave for 5 mins until the stock is absorbed. Add the frozen peas and spinach leaves. Cover with foil and bake for 10 mins ...
From goodto.com

Remove the chicken and set aside. Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 …
From bbc.co.uk

Step 1. Heat oil in a heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry and cook, stirring, until fragrant, about 30 seconds. Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally.
From realsimple.com

2022-06-09 olive oil, couscous, soy sauce, sweet potatoes, curry powder and 5 more Red Peppers Stuffed with Veggies and Couscous KitchenAid Dijon mustard, pepper, asparagus spears, cilantro, salt, cumin and 15 more
From yummly.com

Advertisement. Step 2. Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Step 3. Add the couscous and carrot to the bowl with the zucchini; stir to …
From eatingwell.com

2010-01-25 Directions: Combine chicken, raisins, almonds, celery, mayonnaise, curry powder until, salt, and pepper until completely mixed. Place 1-2 cups of the torn lettuce on a plate and add 1/2 cup cooked couscous on top of it. Finish it off with …
From savorysweetlife.com

2022-01-11 Lemon Herb Chicken with Couscous and Cucumber Salad. View Recipe. Chicken breasts are marinated briefly in a lemon-herb dressing, then pan-fried until golden brown. Serve on a bed of couscous with tomato, cucumber, and red onion salad on the side for a great weeknight dinner.
From allrecipes.com

Prepare a medium (375°F) gas or charcoal grill fire. Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir …
From finecooking.com

2021-01-06 Reduce heat to medium-low; add remaining tablespoon oil, then onion, and cook, covered, stirring occasionally, until tender and beginning to …
From goodhousekeeping.com

2022-05-18 Prepare this recipe for vegetarians or guests who love gluten-free meals. The combination of steamed ground cauliflower, nuts, apples, and other add-ons make it a complete and satisfying meal. 10. Moroccan Couscous Recipe with Roasted Veggies. The Moroccan Couscous is one of the best couscous dishes you need to try.
From topteenrecipes.com

2019-01-05 Heat 2 tablespoons of oil in a medium pan over medium heat, and add the chicken. Season with paprika, curry powder, salt, and black pepper, and cook till done—about 7 minutes. Remove from heat and set aside. Add the remaining 2 tablespoons of oil into the same pan, and add the onions, scotch bonnet, garlic, and bell peppers.
From cheflolaskitchen.com

2011-11-17 Put couscous, spices from packet and 2 tsp oil in a medium bowl. Add 11⁄4 cups boiling water, stir to mix, cover and let stand. Heat rest of oil in a large nonstick skillet over medium-high heat.
From womansday.com

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