Chickenandcouscoussalad Food

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CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

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

1 cup couscous
2 cups chicken broth
½ cup dry white wine
2 teaspoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons ground cumin
1 clove garlic, minced
1 pound skinless, boneless chicken breast meat - cubed
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
4 green onions, chopped
¼ cup pitted black olives

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

COUSCOUS CHICKEN SALAD



Couscous Chicken Salad image

"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 13

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breasts
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup fat-free Italian salad dressing

Steps:

  • In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

MOROCCAN CHICKEN AND COUSCOUS



Moroccan Chicken and Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 carrots, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 large onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup couscous
1 15-ounce can no-salt-added chickpeas, drained and rinsed
1/4 cup chopped dried apricots or prunes
Grated zest of 1/2 lemon, plus juice of 1 lemon
1/2 cup chopped fresh cilantro

Steps:

  • Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
  • Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.

Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams

MOROCCAN CHICKEN COUSCOUS



Moroccan Chicken Couscous image

This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 14

8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
3 carrots, cut into 1 1/2-inch chunks
3 onions, thinly sliced
1 can whole tomatoes (14 1/2 ounces)
1 can chickpeas (15 1/2 ounces), drained and rinsed
1 3/4 cups chicken stock, or reduced-sodium canned broth
3/4 cup water
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cinnamon
1/8 teaspoon chili powder
Salt and pepper
2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
Best Couscous

Steps:

  • In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
  • Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
  • Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.

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

SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI



Skillet Chicken With Couscous, Lemon and Halloumi image

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.

Provided by Yewande Komolafe

Categories     dinner, casseroles, one pot, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 lemons
4 ounces halloumi, torn
1/4 cup walnuts (about 1 ounce), toasted and chopped
6 shallots, peeled, 1 thinly sliced into rings, the remaining 5 quartered lengthwise
1/4 teaspoon red-pepper flakes
4 tablespoons olive oil
2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs)
Kosher salt
1 1/2 cups pearl couscous (7 1/2 ounces)
1 1/2 cups chicken broth
4 oregano sprigs
1/2 cup fresh parsley leaves and tender stems

Steps:

  • Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
  • Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
  • Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
  • Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
  • Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

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.

CHICKEN AND SAUSAGE COUSCOUS



Chicken and Sausage Couscous image

Categories     Chicken     Kid-Friendly     Quick & Easy     High Fiber     Sausage     Chickpea     Couscous     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 15

1 small onion, chopped fine
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon dried hot red pepper flakes
2 teaspoons tomato paste
1 1/2 cups chicken broth
3/4 cup water
3 chicken wings, tips discarded and the wings halved at the joint
1/4 pound kielbasa, cut diagonally into 1/2-inch-thick slices
1 carrot, cut diagonally into 1/2-inch-thick slices
1 turnip, peeled and cut into 1/2-inch-thick wedges
a 3-inch cinnamon stick
1/2 bay leaf
1/2 cup canned chick-peas, rinsed well and drained
3/4 cup couscous

Steps:

  • In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir in the tomato paste, the broth, the water, the chicken, the kielbasa, the carrot, the turnip, the cinnamon stick, and the bay leaf and simmer the mixture, covered for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes.
  • Strain 1 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Fluff the couscous with a fork, divide it between 2 plates, and make a well in the center of each serving. Transfer the meat and vegetables with a slotted spoon to the wells and serve the remaining cooking broth separately to moisten the dish as desired.

NO-COOK CHICKEN COUSCOUS



No-cook chicken couscous image

A super-healthy dish that's ready in minutes and just as good hot or cold. It counts as one of your 5-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

100g plain couscous
100g frozen peas
200ml boiling hot stock , chicken or vegetable
200g packet cooked chicken fillets
1 large tomato , chopped
1 tbsp olive oil
squeeze of lemon juice , about a teaspoonful

Steps:

  • Tip the couscous into a heatproof bowl with the peas. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.
  • Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked couscous. Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste - you probably won't need to add any salt, just some pepper. Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it's all ready to serve.

Nutrition Facts : Calories 315 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium

CHICKEN WITH COUSCOUS



Chicken With Couscous image

Make and share this Chicken With Couscous recipe from Food.com.

Provided by LifeIsGood

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
8 boneless skinless chicken breasts
2 onions, chopped
1 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon saffron thread
2 cups chicken stock or 2 cups canned low sodium chicken broth
4 ounces kumquats, quartered lengthwise, seeded
4 ounces pitted prunes
2 tablespoons honey
freshly cooked couscous
chopped fresh cilantro

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
  • Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.).
  • Mound couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.

COUSCOUS WITH CHICKEN AND CHICKPEAS



Couscous With Chicken and Chickpeas image

From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Provided by Stephanie Z.

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons canola oil
8 chicken drumsticks
3 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, cut into thin slices
1 turnip, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne
6 cups water
3 carrots, cut into 1/4 inch slices
1 (15 ounce) can chickpeas (1 2/3 cups)
1/2 cup flat leaf parsley, chopped and packed in
1 1/3 cups couscous

Steps:

  • In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
  • Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
  • Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
  • Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
  • Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
  • Stir in 4 cups of the water and the carrots.
  • Add in the chicken and bring to a simmer.
  • Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
  • Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
  • Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
  • Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
  • Serve the stew with its broth over the couscous.

Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6

CHICKEN, CORN, AND COUSCOUS SALAD



Chicken, Corn, and Couscous Salad image

I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.

Provided by Kitty Z

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white wine vinegar
salt and pepper
4 tablespoons extra virgin olive oil
1/2 cup couscous
2 small chicken breasts, cubed
1 vidalia onion, minced
2 garlic cloves, minced
1 red chili pepper, minced (optional)
2 cups corn kernels (Martha says to slice them off a fresh ear of corn, but I use canned)
1/4 cup fresh cilantro, chopped fine

Steps:

  • Whisk together the curry powder, mustard, and vinegar.
  • Season with salt and pepper.
  • Whisk in 3 tbsp of oil and set aside.
  • Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
  • Remove from heat, add couscous, and let sit covered for about 5 minutes.
  • Heat the remaining oil in a skillet over medium heat.
  • Cook the chicken until just done; the time will depend on how big your chicken pieces are.
  • Remove the chicken to another dish and keep warm.
  • Add the onion to the skillet and cook until softened, about 5 minutes.
  • Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
  • Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
  • Combine chicken, corn mixture, and couscous.
  • Add curry mixture and cilantro and toss to combine.

Nutrition Facts : Calories 829.6, Fat 42.3, SaturatedFat 7.9, Cholesterol 92.8, Sodium 160.7, Carbohydrate 75.2, Fiber 7.5, Sugar 2.6, Protein 41.8

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From scandinaviansimpleeating.com


CHICKEN OVER COUSCOUS SALAD WITH SPICY SOUR CREAM - BLUE APRON
In a bowl, combine the sour cream, hot sauce, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Pat the chicken dry with paper towels; season with salt, …
From blueapron.com


CHICKEN COUSCOUS | CHICKEN.CA
For more food safety tips, visit our Food Safety at Home Section. Steps. Heat oil in a frying pan over medium-high heat. Add the cubed chicken and brown on all sides. Remove chicken from …
From chicken.ca


COUSCOUS WITH CHICKEN AND CHICKPEAS RECIPE - FOOD & WINE
Cook, stirring, for 1 minute. Stir in 4 cups of the water and the carrots. Add the chicken and bring to a simmer. Cover and cook, stirring the mixture two or three times, until the chicken and ...
From foodandwine.com


10 BEST CHICKEN BREAST AND COUSCOUS RECIPES | YUMMLY
Couscous With Peppers, Leek and Spicy Chicken With Sesame Seeds O Meu Tempero. ground pepper, boiling water, ground coriander, chicken breasts and 9 more. Pro.
From yummly.com


CHICKEN AND COUSCOUS RECIPES | ALLRECIPES
This chicken and couscous salad with crunchy cucumber, sun-dried tomatoes, olives, feta, and fresh parsley makes a great summer main dish for a large family or barbecue …
From allrecipes.com


MAKE THIS CREAMY CHICKEN & COUSCOUS SKILLET MEAL ASAP - KITCHN
Yeah, you’re gonna wanna bookmark this one. This recipe does require a bit of prep work upfront — you have to cook the couscous according to package instructions, crisp up …
From thekitchn.com


CHICKEN THIGHS WITH COUSCOUS & KALE RECIPE | EATINGWELL
Step 2. Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Step 3. …
From eatingwell.com


CHICKEN AND COUSCOUS SOUP - REAL: THE KITCHEN AND BEYOND
1 crown broccoli and stem, chopped fine. 8 oz. crimini mushrooms, chopped. 2 medium carrots, chopped. 2 stalks celery, chopped. 1 large onion, chopped. 1 green bell …
From realthekitchenandbeyond.com


COUSCOUS SALAD WITH CHICKEN | RECIPE | CUISINE FIEND
Mix the water with stock cube, add the oil, bring to the boil and immediately pour over the couscous. Cover the bowl with cling film and leave for 15-20 minutes, while you …
From cuisinefiend.com


CHICKEN AND COUSCOUS | SALADMASTER RECIPES
Place 3 cups of chicken stock in sauce pan and bring to a rolling boil. Remove from heat and add couscous and raisins. Stir to mix, cover and let stand for 10 minutes.
From recipes.saladmaster.com


MOROCCAN CHICKEN COUSCOUS WITH VEGETABLES - DINNER, THEN DESSERT
Instructions. In a large heavy bottomed pot, add the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice on medium heat. Stir the spices until you start to smell …
From dinnerthendessert.com


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