MEDITERRANEAN CHICKEN AND COUSCOUS
From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.
Provided by Marg CaymanDesigns
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
- Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
- Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
- Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.
MEDITERRANEAN COUSCOUS
Provided by Claire Robinson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
- To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.
MEDITERRANEAN CHICKEN AND SAFFRON COUSCOUS
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Place the flour in a shallow dish, season the chicken breasts with salt, pepper, and the cayenne, then transfer the seasoned chicken to the dish with the flour, toss around in the flour, then shake off the excess. Add the chicken to the skillet and cook for 5 to 6 minutes on each side. While the chicken is cooking, make the saffron couscous.
- In a sauce pot, bring 2 cups of the chicken stock up to a boil with the saffron, the crushed clove of garlic, salt, and pepper. When the stock is at a boil, add the couscous, cover with a lid, and turn the heat off. Let the couscous stand for 10 minutes.
- Once the chicken is done, remove it from the pan and cover with a piece of aluminum foil to keep warm. Return the skillet to the heat and add the remaining 2 tablespoons of EVOO. Add the onions, the 3 cloves of chopped garlic, the thyme, salt, and pepper. Cook, stirring frequently, for 4 minutes. Add the artichokes and wine to the pan, bring up to a simmer, then add the remaining 1 cup of chicken stock, olives, and grape tomatoes. Return the liquids to a simmer and cook for 2 to 3 minutes, or until the grape tomatoes start to burst and the sauce has reduced by half. Give the sauce a taste to see if it needs more salt and pepper. Add the chicken back to the skillet and warm through. Add the parsley and basil to the completed dish and stir to distribute the herbs.
- To serve, fluff the couscous with a fork, remove and discard the crushed garlic clove, and transfer the couscous to serving plates. Serve the chicken whole or sliced on top of the saffron couscous. Top the chicken with some of the sauce and vegetables.
MEDITERRANEAN CHICKEN COUSCOUS
From January 2006 Southern Living. We had this for dinner last night. At first taste, I thought it was just okay; by the time I got it to the table, though, it tasted really good. I had the leftovers cold for lunch today, and it was just as good as last night. I used about 2 oz of feta, and I used a deli-roasted chicken.
Provided by JeriBinNC
Categories Grains
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth and seasoning packet from couscous in the microwave on high for 3-5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
- Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold.
- Note: Substitute 4 tsp dried basil if you can't get fresh.
Nutrition Facts : Calories 216, Fat 7.1, SaturatedFat 3.3, Cholesterol 52.8, Sodium 222.6, Carbohydrate 18.2, Fiber 1.5, Sugar 1.7, Protein 18.9
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