MOROCCAN CHICKEN WITH COUSCOUS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
- Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
- Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.
SPICED COUSCOUS AND CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
- Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
- Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
- Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
SIMPLE SESAME CHICKEN WITH COUSCOUS
I created this dish after my three kids tried Chinese takeout and asked for more. To make things easy for myself, I typically use a rotisserie chicken from the deli. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous from pan; keep warm., In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with cilantro and, if desired, peanuts.
Nutrition Facts : Calories 320 calories, Fat 9g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 442mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
ROTISSERIE CHICKEN AND COUSCOUS
I was looking for a meal that I could put together in less than thirty minutes, didn't have several ingredients in that my friends are allergic to, and was a true one dish meal. Each serving contains two servings of fruit, one serving of grain, one serving of almonds, and roughly one serving of meat. I suppose any dried fruit would work, but I recommend some combination of the following: raisins, golden raisins, cranberries, dates, cherries, apricots, currants I like to choose three and put in 2/3 of a cup of each.
Provided by MsLizze
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the chicken broth and salt (you will need more salt if you use water) to a boil and stir in the couscous for one minute.
- Remove from heat and let sit while you carve the chicken into bite-size pieces.
- Fluff the couscous with a fork and stir in the dried fruit, slivered almonds, chicken pieces, and olive oil.
Nutrition Facts : Calories 818.2, Fat 31.8, SaturatedFat 6.6, Cholesterol 85, Sodium 383.2, Carbohydrate 105.3, Fiber 12.2, Sugar 0.8, Protein 34
ROAST CHICKEN FOR COUSCOUS
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
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.
EASY CHICKEN CURRY AND COUSCOUS
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
Steps:
- 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.
CHICKEN WITH COUSCOUS AND ORANGE
Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create a refreshing meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.
Nutrition Facts : Calories 321 g, Fat 9 g, Fiber 4 g, Protein 16 g
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- In a large skillet, heat olive oil over medium high heat. Add onion, carrots, and celery, season with salt and pepper, and saute for 5-10 minutes until softened and caramelized.
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