Lemon Chicken Salad With Spicy Couscous Recipes

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

Steps:

• For couscous:
• Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• For chicken:
• Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
• Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

Steps:

• Remove the skin and sinew from the chicken breasts and pull off the breast fillets.
• Using a very sharp knife, cut all the meat on the diagonal into very thin slices across the grain.
• Place in a non-metallic bowl and pare over the lemon rind, then add half the garlic and lemon oil.
• Add a pinch of salt and give about twelve turns of the pepper mill.
• Stir to combine, cover with clingfilm and chill for at least 30 minutes and up to six hours.
• Melt the butter in a large pan and add the remaining garlic, the chilli and coriander seeds.
• Cook for 1 minute, stirring and then add the spring onions and stock.
• Bring to the boil and season to taste, then pour in the couscous in a thin steady stream, stirring all the time with a wooden spoon until the stock is absorbed.
• Add the pickled ginger and lime rind and mix well to combine.
• Remove from the heat, cover and set aside for 5 minutes, fluffing up with a fork half way through to help the grains swell up.
• Add the tomatoes, olive oil, lime juice and fresh coriander, stir well again and cover with clingfilm.
• Set aside for up to six hours.
• Heat a heavy-based frying pan until very hot.
• Add the sunflower oil and flash fry the chicken until tender and lightly caramelised.
• Add the juice of half a lemon then tip out on to kitchen paper to drain.
• The couscous can be served at room temperature or it can be heated in a microwave on high for 2-3 minutes, just make sure you puncture the clingfilm first.
• Place a pile in the centre of each the serving plate and scatter around the chicken.
• Place the salad leaves in a bowl, season and then dress with the remaining olive oil and a squeeze of lemon juice.
• Pile on top of the couscous and drizzle the remaining lemon oil around the edge of the plate to serve.