COUSCOUS SALAD WITH HONEY-MUSTARD CHICKEN
A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
- In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
- In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
- Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
- Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
- To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.
Nutrition Facts : Calories 465, Carbohydrate 49 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 1090 mg, Sugar 21 g
GARLIC CHICKEN WITH ISRAELI COUSCOUS
Provided by Anne Burrell
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the garlic chicken: Preheat the oven to 350 degrees F. Put the garlic bulbs straight on the oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. Turn the oven up to 375 degrees F.
- While garlic is roasting, prep the chicken. Into a food processor or a bowl, add the lemon zest and juice and set aside. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic into the bowl or food processor along with the thyme, cumin, crushed red pepper and salt to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
- For the couscous: Bring a pot of well salted water to a boil over medium heat. Add the couscous and cook it until it's about two-thirds of the way cooked, 5 to 6 minutes. Drain and reserve.
- Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides.
- Remove it to a plate, drain the fat and add the celery and onions. Season with salt and crushed red pepper. Deglaze with the white wine, scraping up all the crud on the bottom of the pan, and cook for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous and chicken stock. Stir to combine, and then taste and adjust seasoning if needed.
- Transfer the mix to an ovenproof dish. Nestle the chicken, skin-side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
- Roast the chicken for 20 minutes, and then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving.
TOASTED COUSCOUS SALAD
Steps:
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
- For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
- Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
HONEY-AND GARLIC ROASTED CHICKEN WITH PEARL COUSCOUS SALAD
Make and share this Honey-And Garlic Roasted Chicken With Pearl Couscous Salad recipe from Food.com.
Provided by tnap65
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust rack to middle position and heat oven to 450 degrees. Heat one tablespoon oil and couscous in medium saucepan voer medium heat stirring until grains are golden, about 5 minutes. Stir in 2 cups water and 1/4 teaspoon salt and bring to boil. Reduce heat to low, cover,and simmer until couscous is tender,9-12 minutes.
- While couscous cooks, mine garlic. Whisk honey, 1/2 teaspoon vinegar, paprika and 2/3 of garlic together in small bowl. Trim chicken and cut breasts in half crosswise. Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in 12 inch ovensafe skillet until just smoking. Place chicken skin side down in skillet until well browned, 6-8 minutes. Flip chicken and brush with glaze. Transfer skillet to oven and roast until done 15 to 20 minutes.
- While chicken cooks, mince tarragon. Whisk remaining garlic, remaining 2 tablespoons olive oil, remaining two tablespoons vinegartarragon salt and pepper together in large bowl. Peel and grate carrots.
- Transfer chicken to platter, tent with foil and let rest, reserving pan juices in skilllet. Take 1/4 cup pan juices and add to dressing bowl and whisk to combine. Measure out 1/4 cup dressing and set aside for serving.
- Add spinach, cous cous, and carrots to large bowl with remaining dressing and toss to coat. Drizzle chicken with reseerved dressing and serve with cous cous salad.
Nutrition Facts : Calories 1138.8, Fat 63.3, SaturatedFat 16.4, Cholesterol 255.2, Sodium 292.4, Carbohydrate 65, Fiber 5, Sugar 10.3, Protein 73.4
ROASTED GARLIC AND OLIVE OIL COUSCOUS
Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a shallow pan, heat oil.
- Cook garlic until it begins to brown.
- Add rest of spices, cook for 30 second and remove from heat.
- (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
- Mix topping with couscous, serve immediately.
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
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