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
SESAME CHICKEN COUSCOUS SALAD
I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.
Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN SALAD WITH COUSCOUS
Categories Salad Chicken Fruit Leafy Green Nut Poultry Low Fat Quick & Easy Low Cal High Fiber Low Sodium Grapefruit Walnut Healthy Grape Couscous Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.
SESAME PASTA CHICKEN SALAD
A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.
Provided by ohines
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
- Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Nutrition Facts : Calories 349 calories, Carbohydrate 38.3 g, Cholesterol 23.9 mg, Fat 15.2 g, Fiber 2.2 g, Protein 15.9 g, SaturatedFat 2.5 g, Sodium 308.1 mg, Sugar 5.5 g
SESAME COUSCOUS SALAD
A combination of simple ingredients that results in amazing flavor. You can use pretty much any grain you like in this salad, from couscous to bulgur to quinoa to millet, etc. (whatever you prefer, really), just make sure to adjust the cooking time for the grain to fit the type you're using! This can easily become a vegetarian meal if you omit the chicken breast (and it's really good either way!).
Provided by velorutionista
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
- Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
- Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
- Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
- Add broccoli, peas, and chicken to couscous and continue chilling.
- In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
- Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.
Nutrition Facts : Calories 526.1, Fat 18.1, SaturatedFat 2.7, Cholesterol 26.2, Sodium 875.6, Carbohydrate 67.3, Fiber 10.1, Sugar 2.9, Protein 25.5
SESAME CHICKEN COUSCOUS SALAD
This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).
Provided by Valeria
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
- Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
- Stir in green onions and red pepper. Cover and refrigerate until chilled.
- Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
- Add chicken, peas and broccoli to couscous.
- In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
- Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
- Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.
Nutrition Facts : Calories 396.3, Fat 16.9, SaturatedFat 2.5, Cholesterol 26.2, Sodium 574.1, Carbohydrate 42.3, Fiber 5, Sugar 1.9, Protein 19.9
CHICKEN SALAD WITH COUSCOUS
I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
Provided by Christian Booher
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
- In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
- Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g
SESAME CHICKEN SALAD
A fresh and healthy Asian-style salad with Thai basil and coriander, soya beans, carrots and tomatoes
Provided by Sara Buenfeld
Categories Main course
Time 20m
Number Of Ingredients 13
Steps:
- Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.
- Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.
Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING
Categories Salad Bean Chicken Citrus Olive Pepper Poultry Quick & Easy Dinner Lunch Legume Chickpea Bell Pepper Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 11
Steps:
- Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
- Mix all remaining salad ingredients into cooled couscous.
- Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
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