Couscous Recipes With Chicken

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN WITH COUSCOUS

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



Chicken with Couscous image

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

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

QUICK CHICKEN COUSCOUS

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



Quick Chicken Couscous image

Steps:

  • 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

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

CHICKEN WITH COUSCOUS

A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!

Provided by Julianne Ture

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 13



Chicken with Couscous image

Steps:

  • In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
  • Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
  • In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g

3 ¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

MOROCCAN CHICKEN AND COUSCOUS

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Moroccan Chicken and Couscous image

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

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

CHICKEN & COUSCOUS ONE-POT

This one-pot meal is perfect for fuss-free midweek entertaining

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 11



Chicken & couscous one-pot image

Steps:

  • Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
  • Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.09 milligram of sodium

8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions, finely sliced
3 garlic cloves, sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley, chopped

ONE-PAN CHICKEN COUSCOUS

This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up

Provided by Emma Lewis

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10



One-pan chicken couscous image

Steps:

  • Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
  • Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

Nutrition Facts : Calories 281 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium

1 tbsp olive oil
1 onion, thinly sliced
200g chicken breast, diced
good chunk fresh root ginger
1-2 tbsp harissa paste, plus extra to serve
10 dried apricots
220g can chickpeas, rinsed and drained
200g couscous
200ml hot chicken stock
handful coriander, chopped, to serve

MOROCCAN CHICKEN COUSCOUS

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



Moroccan Chicken Couscous image

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.

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

COUSCOUS WITH CHICKEN

Couscous is small grains made of semolina, wheat flour, salt and water. Its origin is Northern African. Couscous grains are delicate requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it.

Provided by yewoinfamilycooking

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14



Couscous With Chicken image

Steps:

  • Clean the chicken breasts with cold water, lemon/lime and a pinch of salt.
  • Rinse the chicken breasts and pat dry; cut as desired.
  • Sauté the onion with oil until tender.
  • Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown.
  • Combine the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes.
  • Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes.
  • Meanwhile, prepare the couscous following direction from the package.
  • In a serving dish, place the chicken and sauce in the middle and the couscous around it.
  • Serve it warm.

Nutrition Facts : Calories 469.4, Fat 7.3, SaturatedFat 1.3, Cholesterol 91.2, Sodium 257.4, Carbohydrate 52.3, Fiber 4.9, Sugar 4, Protein 45.8

2 cups couscous (*)
4 skinless chicken breasts
3 tomatoes (chopped) or 12 ounces crushed tomatoes
1 medium onion (finely chopped)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
1 cup chicken broth
2 medium carrots (peeled, cut in small pieces)
1 medium zucchini (cut in small pieces)
3 bay leaves
3 whole cloves, crushed
1/4 teaspoon cinnamon
1/4 teaspoon turmeric or 1/4 teaspoon curry
1/4 teaspoon chili powder (berbere)
salt and black pepper

CHICKEN WITH COUSCOUS

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Chicken with Couscous image

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.

8 chicken legs
4 ounces yogurt
1 tablespoon Tandoori spices
18 ounces couscous
2 cups water
2 ounces butter
Salt and pepper

More about "couscous recipes with chicken"

QUICK CHICKEN AND COUSCOUS | RICARDO
Couscous. In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and …
From ricardocuisine.com
quick-chicken-and-couscous-ricardo image


ONE PAN MOROCCAN CHICKEN AND COUSCOUS - COOKING …
2018-02-22 Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until …
From cookingclassy.com
one-pan-moroccan-chicken-and-couscous-cooking image


EASY CHICKEN & COUSCOUS SKILLET DINNER | HEALTHY …
2012-09-17 Instructions. 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. Add garlic and stir to combine until …
From kevinandamanda.com
easy-chicken-couscous-skillet-dinner-healthy image


SKILLET CHICKEN WITH COUSCOUS - FEELGOODFOODIE
2018-12-29 Sprinkle generously over chicken thighs. Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat. Transfer seasoned chicken to the cast iron. Cook until the chicken is golden brown and releases easily from the …
From feelgoodfoodie.net
skillet-chicken-with-couscous-feelgoodfoodie image


CHICKEN AND COUS COUS | CHICKEN RECIPES | JAMIE OLIVER …
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 …
From jamieoliver.com
chicken-and-cous-cous-chicken-recipes-jamie-oliver image


EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
2021-10-22 Bake. Bake at 425 degrees F (on the center rack) for 40 minutes or until the chicken is cooked through and the juices run clear. The veggies should also soften and gain …
From themediterraneandish.com
4.9/5 (44)
Total Time 1 hr
Category Main Course
Calories 493 per serving


10 BEST COUSCOUS CHICKEN STOCK RECIPES | YUMMLY
2022-08-08 Grilled Pork, Couscous and Dried Cherry Salad with Citrus Vinaigrette Pork. boneless pork chops, orange juice, ground ginger, salt, cayenne and 15 more.
From yummly.com


CHICKEN COUSCOUS | CHICKEN.CA
Add the squash, raisins and chick peas and continue cooking for about 7 minutes or until the squash is crisp-tender. In the meantime, bring 2 ½ cups (625 mL) stock or water and butter to …
From chicken.ca


ONE-PAN CHICKEN AND PEARL COUSCOUS - AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. We were after a chicken thigh and pearl couscous combo meal that not only tasted fresh but also came together in one skillet. Tossing the chicken thighs in a …
From americastestkitchen.com


10 BEST CHICKEN THIGHS AND COUSCOUS RECIPES | YUMMLY
2022-08-25 onion, chicken thighs, green beans, carrot, butter, parsley, chicken broth and 4 more Moroccan Chicken with Couscous Travel Cooktell cumin seeds, sugar, olive oil, fresh …
From yummly.com


ROASTED VEGETABLE COUSCOUS | THE MEDITERRANEAN DISH
37 minutes ago Drizzle about 2 to 3 tablespoons extra virgin olive oil and toss to coat. Broil the vegetables. Place the baking dish about 6 inches from the broiler. Broil the vegetables for …
From themediterraneandish.com


MOROCCAN CHICKEN COUSCOUS - JO COOKS
2020-10-03 Preheat the oven: Preheat oven to 375 F degrees. Create the spice blend: Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or …
From jocooks.com


RECIPES WITH COUSCOUS : TOP PICKED FROM OUR EXPERTS
Explore Recipes With Couscous with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Grits …
From recipeschoice.com


10 BEST CHICKEN BREAST AND COUSCOUS RECIPES | YUMMLY
2022-08-28 spinach leaves, chicken breast, coriander, mint, red chili, couscous and 9 more Chicken Tagine with Lemon and Olives Marmita olive oil, port wine, scallion, preserved …
From yummly.com


Related Search