Roast Chicken For Couscous Recipes

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LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS



Lemon-Roasted Chicken with Olive Couscous image

If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings (4 cups couscous).

Number Of Ingredients 12

1 roasting chicken (5 to 6 pounds)
1 medium lemon, thinly sliced
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
3/4 teaspoon coarsely ground pepper
1/4 teaspoon salt
OLIVE COUSCOUS:
1 cup uncooked whole wheat couscous
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup coarsely chopped pitted green olives
1 tablespoon pine nuts

Steps:

  • Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.

Nutrition Facts :

ROAST CHICKEN WITH COUSCOUS



Roast chicken with couscous image

I love this simple Moroccan-style couscous dish - the sweet roast vegetables really make it sing

Provided by Jamie Oliver

Categories     Healthy meals     Chicken     Mother's day     Sunday lunch     Couscous     Mains

Time 1h35m

Yield 4

Number Of Ingredients 12

1.6 kg higher-welfare chicken
1 lemon, halved
2 red onions, peeled and cut into quarters
2 carrots, peeled and cut into chunks
a few sprigs fresh mint, leaves picked and chopped
olive oil
1 heaped teaspoon ground cumin
200 g jarred roasted red peppers, drained and roughly chopped
1 teaspoon smoked paprika
1 tablespoon ground coriander
250 g couscous
extra virgin olive oil

Steps:

  • It's best to use a nice free-range or organic chicken for this dish, or the best-quality bird you can afford; and I love the idea of the tasty vegetables in this recipe getting a whole lot of love. If you like, a mint sauce would make a great accompaniment. Pretty delish!
  • Preheat the oven to 200°C. Place the chicken on a board and make some deep crisscross slashes into the legs - this will help the spices to penetrate the meat, and will also help it to cook more quickly. Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil, a little sea salt, pepper and the cumin. Transfer the chicken to a roasting tray and place in the hot oven.
  • Peel and quarter the onions and carrots. When the chicken's been cooking for around 15 minutes, reduce the heat to 180°C and add the onions and carrots to the tray. Roast for a further hour, or until golden and cooked through - the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.
  • Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foil and a couple of tea towels to keep warm. Spoon the vegetables onto a board and roughly chop them, then tip back into the tray and place on a medium heat. Pour in 500ml boiling water and stir well, making sure you scrape up all the lovely sticky goodness from the bottom of the tray.
  • Drain and roughly chop the peppers, then add them to the tray with the smoked paprika, ground coriander and the couscous. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray (making sure to catch any pips). Bring to the boil, then turn the heat off and leave to rest for 5 minutes, or until the couscous has absorbed all of the water. Meanwhile, pick and finely chop the mint leaves. When the time's up, fluff up the couscous using a fork and stir through the chopped mint. Drizzle with a good lug of extra virgin olive oil and everything together.
  • Cut the chicken up into joints, removing the skin if you want to keep it healthy, then serve with the tasty roast-vegetable couscous. Enjoy!
  • Jamie's Tip: Basting a chicken as it cooks helps to stop it drying out, giving you lovely, juicy meat. Check on the chicken every 20 to 30 minutes, and spoon any juices from the bottom of the tray back over the bird.

Nutrition Facts : Calories 670 calories, Fat 24 g fat, SaturatedFat 5.2 g saturated fat, Protein 52.9 g protein, Carbohydrate 56.3 g carbohydrate, Sugar 10.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GARLIC CHICKEN WITH ISRAELI COUSCOUS



Garlic Chicken with Israeli Couscous image

Provided by Anne Burrell

Categories     main-dish

Time 4h

Yield Serves 4

Number Of Ingredients 23

2 whole garlic bulbs
Grated zest and juice of 1 lemon
1 tablespoon cumin seed, toasted and ground
Pinch of crushed red pepper
Kosher salt
Extra virgin olive oil
1 4-pound chicken, cut into 8 to 10 pieces
Kosher salt
2 cups Israeli couscous
Extra virgin olive oil
1 onion, sliced
4 celery ribs, sliced thinly on a severe bias
Pinch of crushed red pepper
1/2 cup tomato paste
1 cup dry white wine
1 large pinch of saffron
2 medium zucchini, green part only (discard the starchy, seedy center), cut into 1/2-inch dice
1/2 cup pine nuts, toasted
1 thyme bundle
1 bay leaf
1 1/2 to 2 cups chicken stock
4 scallions, white and green parts, sliced very thinly on the bias
1 bunch of fresh cilantro, leaves and stems finely chopped, plus a few whole leaves for garnish

Steps:

  • For the chicken: Preheat the oven to 375 degrees F.
  • Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
  • Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
  • Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
  • For the couscous:
  • Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
  • Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
  • Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
  • Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
  • To assemble:
  • Preheat the oven to 375 degrees F.
  • Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
  • Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
  • When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.

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

ROASTED CURRIED CHICKEN WITH COUSCOUS



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

Steps:

  • 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

CHICKEN WITH ROASTED PEPPERS AND COUSCOUS



Chicken with Roasted Peppers and Couscous image

Are you looking for a delicious dinner that's ready in 30 minutes? This easy chicken and couscous recipe is where amazing meets flavor. It's hard not to love this dish with its tender, roasted red peppers. Try adding a little color to your roasted pepper couscous with coarsely chopped, fresh parsley. If you're lucky enough for leftovers, our Chicken with Roasted Peppers and Couscous makes for a delightful lunch the following day.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 5

Number Of Ingredients 11

1 tablespoon butter
1 cup diced onions
1/2 teaspoon salt
2 garlic cloves, finely chopped
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups chopped cooked chicken
1 1/2 cups uncooked couscous
1 jar (10 oz) roasted red bell peppers, drained and coarsely chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf (Italian) parsley leaves
1 teaspoon chopped fresh thyme leaves

Steps:

  • In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
  • Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
  • Stir in feta, parsley and thyme.

Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 6 g, ServingSize About 1 1/3 Cups, Sodium 1430 mg, Sugar 6 g, TransFat 1 g

ROAST CHICKEN FOR COUSCOUS



Roast chicken for couscous image

Provided by Craig Claiborne And Pierre Franey

Categories     roasts, main course

Time 30m

Yield One cut-up, partly cooked chicken for couscous

Number Of Ingredients 3

1 3 1/2-to-4-pound chicken, cleaned weight
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle the chicken with salt and pepper, and place it on a shallow roasting pan, breast side up. Place in the oven and bake about 25 minutes or until golden brown on top. This chicken is not fully cooked, but will be further cooked with the lamb and vegetables.
  • When ready to add this partly cooked chicken to the meat and vegetables, cut it into serving pieces.

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.

LEMONY ROAST CHICKEN COUSCOUS



Lemony roast chicken couscous image

Quick, cheap and packed full of vitamin C and iron

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Yield Serves 4 generously (easily halved)

Number Of Ingredients 8

4 ready-cooked skinless chicken breasts , sliced
zest and juice of 1 lemon
3 tbsp olive oil
300g couscous
400ml hot chicken stock
250g pack of cherry tomatoes , halved
50g toasted pine nuts , almonds or walnuts
large handful of mint leaves

Steps:

  • Place the chicken in a shallow dish. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken. Cover and leave to marinate for 10 mins in the fridge.
  • Meanwhile, put the couscous in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins. Fluff up with a fork, cool for a few mins. Fold in the tomatoes, nuts and half the mint, then season to taste. Drain the lemony marinade from the chicken and mix two-thirds of it in with the couscous.
  • Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.

Nutrition Facts : Calories 537 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium

YVONNE MAFFEI'S ROAST CHICKEN WITH COUSCOUS, DATES AND BUTTERED ALMONDS



Yvonne Maffei's Roast Chicken With Couscous, Dates and Buttered Almonds image

Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates and the butteriness of toasted almonds. Supermarket Deglet Noors are often dark brown and hard, because they have been kept well past their natural point of ripeness; seek out soft, light-colored ones for the best flavor.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
Fine sea salt
1 large whole chicken, about 4 pounds
2 cups couscous (not instant)
3 tablespoons butter
1/2 cup sliced almonds
1/2 cup slivered dates
1 teaspoon sugar
1 teaspoon ground cinnamon
2 tablespoons orange blossom water (optional)
2 tablespoons honey
Chopped mint, parsley or cilantro, or a combination, for garnish

Steps:

  • Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
  • Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
  • In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
  • Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
  • Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
  • Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.

Nutrition Facts : @context http, Calories 913, UnsaturatedFat 32 grams, Carbohydrate 68 grams, Fat 50 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 967 milligrams, Sugar 19 grams, TransFat 0 grams

ROASTED CHICKEN WITH HERB RUB AND COUSCOUS



Roasted Chicken with Herb Rub and Couscous image

Use either green sauce as a fresh condiment for our roasted chicken with herb and couscous. Simply add 2 more tablespoons extra-virgin olive oil to help prevent oxidation.

Provided by Martha Stewart

Categories     Chicken Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 4

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
1 recipe Herb Rub or Chimichurri Rub
Coarse salt and ground pepper
1 1/3 cups whole-wheat couscous

Steps:

  • Preheat oven to 450 degrees. Arrange chicken pieces in a single layer on a rimmed baking sheet and coat all over with Herb Rub. Season with salt and pepper. Roast, skin side up, until chicken is cooked through, 35 minutes. Meanwhile, cook couscous according to package instructions. To serve, divide couscous among four plates and top with chicken. Drizzle with pan juices if desired.

Nutrition Facts : Calories 477 g, Fat 16 g, Fiber 6 g, Protein 50 g

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS



Roasted Chicken Thighs with Zucchini and Couscous image

Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside. Serve couscous as an alternative to rice or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 5

8 chicken thighs
2 zucchini (about 1 pound total), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
  • Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
  • Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.

Nutrition Facts : Calories 489 g, Fat 20 g, Fiber 3 g, Protein 38 g

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For a golden-brown, juicy, and tender roast chicken, we trimmed off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Then we brushed the skin with melted butter instead of oil to facilitate brow... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com


COUSCOUS ROAST CHICKEN — GATHER A TABLE
2014-10-20 Thanks Debbi for this chicken recipe. Couscous Roast Chicken. fromThe Monday Morning Cooking Club p.233. serves 8. stuffing: 125g (2/3 cup) couscous. 6 saffron threads. finely grated zest of 1 lemon or orange. large pinch of ground cinnamon. 185ml (3/4 cup) boiling chicken stock (I used water) 80g (1/2 cup) dry roasted almonds or pistachios, coarsely …
From gatheratable.com


ROAST CHICKEN WITH HARISSA AND COUSCOUS RECIPE | RECIPES.NET
2022-03-23 How To Make Roast Chicken with Harissa and Couscous. Print. Roast chicken gets a deeper and more complex flavor with the addition of harissa. Serve this up with couscous to make one complete meal. Preparation: 10 minutes. Cooking: 1 hour 30 minutes. Total: 1 hour 40 minutes. Serves: 4 People. Ingredients. 4 whole chicken legs; ¼ cup harissa sauce; 1 tbsp …
From recipes.net


ROAST CHICKEN WITH COUSCOUS | RECIPE CART
1.6 kg higher-welfare chicken 1 lemon halved 2 red onions peeled and cut into quarters 2 carrots peeled and cut into chunks a few sprigs fresh mint leaves picked and chopped olive oil 1 heaped teaspoon ground cumin 200 g jarred roasted red peppers drained and roughly chopped 1 teaspoon smoked paprika 1 tablespoon ground coriander 250 g couscous extra virgin olive oil
From getrecipecart.com


ZA'ATAR-ROASTED CHICKEN TENDERS & VEGETABLES WITH COUSCOUS
Step 2. Grate 2 teaspoons zest from orange. Slice 1/2 inch off the ends and squeeze juice from them into a medium saucepan; add the zest. Set aside. Step 3. Cut the rest of the orange in half, then cut into 1/4-inch slices. Toss in a large bowl with green beans, onion, olives, oil, wine, salt and 1/4 teaspoon pepper.
From eatingwell.com


ROAST CHICKEN STUFFED WITH FRAGRANT COUSCOUS - ASTRAL CHICKEN
Preheat the oven to 190°C. Put the couscous, orange and lemon zest and juice, dried fruits, nuts, mint and parsley into a bowl. Add a couple of tablespoons of extra-virgin olive oil, warm water and mix together. Coarsely grate the potatoes and sweet potatoes into a bowl for the rösti and set aside. To make the spice mix, crush the fennel ...
From astralchicken.com


10 BEST CHICKEN COUSCOUS BAKE RECIPES | YUMMLY
2022-07-04 couscous, salt, cinnamon, caraway, paprika, chicken broth, olive oil and 5 more Chicken CousCous tea.eats salted butter, chicken breasts, Parmesan cheese, pepper, rosemary and 9 more
From yummly.com


WHY YOU SHOULD ROAST A WHOLE CHICKEN EACH WEEK - SOUTHERN …
Place those in the bottom of a roasting pan, position the bird on top on the veggies with the breast side up. Brush the chicken with a little olive oil and roast it for about 1 hour and 30 minutes, until a meat thermometer inserted in the thickest part of the thigh registers at 155°F. I then cover the bird and let it rest for 20 minutes before ...
From southernliving.com


ROAST CHICKEN WITH COUSCOUS STUFFING RECIPE | WOOLWORTHS
Step 1 of 3. Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Stir in couscous, apricot, pistachio, coriander, orange rind …
From woolworths.com.au


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


MARCUS SAMUELSSON TURNS ROAST CHICKEN INTO 2 COMFORTING MEALS
2020-11-02 Chef Marcus Samuelsson roasts chicken with warm spices to serve with couscous and turns the leftovers into a richly flavored chicken soup. How to …
From today.com


WHOLE ROASTED CHICKEN WITH ROOT VEGETABLES AND COUSCOUS
2022-05-11 The chicken needs to roast about 75 minutes, but the prep work is really very simple! Line a casserole dish with a bed of chopped root vegetables, seasoned with olive oil, salt and pepper. In a small bowl, mix the butter, one clove of minced garlic and the chopped herbs. Add your chicken to the bed of veggies and rub it with the seasoned butter.
From sungrownkitchen.com


CLAY COOKER ROASTED CHICKEN & COUSCOUS - MAMA LOVES FOOD
2009-04-13 Liberally sprinkle chicken and couscous with soy sauce, cover clay cooker and place in a COLD oven. Turn the temperature to 475 degrees and bake for about 45 minutes (depending on the size of your chicken). Stir the couscous a …
From mamalovesfood.com


20+ EASY LEFTOVER ROAST CHICKEN RECIPES - MYRECIPES
2020-02-26 Couscous Pilaf with Roasted Carrots, Chicken, and Feta Recipe. Flavored with golden raisins, toasted almonds, and an ingeniously simple lemon-brown butter sauce, this fluffy couscous is delicious on its own, but roasted carrots and chicken turn it into a memorable one-bowl meal. There are countless ways to repurpose a rotisserie chicken, and ...
From myrecipes.com


ROAST CHICKEN WITH ONION SAUCE AND COUSCOUS STUFFING
Put the couscous in a bowl. Warm the stock, adding a little salt (take into account the saltiness of the stock) and the cinnamon. Pour 300ml of the stock — the same measured volume as the ...
From irishexaminer.com


MOROCCAN-STYLE GROUND CHICKEN & COUSCOUS | CHICKEN.CA
Stir in chickpeas with juice, tomatoes with juice, sweet potatoes, red pepper and lemon juice and stir. Cook on low setting for 6-8 hours. Stir in whole wheat couscous, water and frozen green peas. Turn slow cooker to warm setting and let sit for 20 minutes. Season with salt and add additional water if too thick.
From chicken.ca


CHICKEN AND COUSCOUS RECIPES | ALLRECIPES
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


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