Mediterranean Chicken And Scallion Couscous Recipes

Steps:

• In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
• When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

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.

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.

Steps:

• Mix yogurt, lemon juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander and red pepper flakes together. Place chicken tender in a food storage bag and pour in yogurt mixture. Refrigerate 1 hour to overnight.
• Preheat oven to 200 degrees F. Place foil wrapped bread in oven. Remove chicken from bag, pat off excess yogurt and season with pepper, garlic powder, and onion powder. Heat a large skillet over medium heat with 2 tablespoons of extra-virgin olive oil, add chicken to skillet and cook 2 to 3 minutes each side until golden brown. Remove chicken from pan and cover to keep warm.
• Meanwhile add 2 cups of chicken stock to a saucepan over medium high heat and bring to a boil. Add chopped scallions, couscous and salt and pepper to taste. Remove from heat cover with lid and let stand 10 minutes.
• Add remaining 2 tablespoons of extra-virgin olive oil to skillet. Cook onions, red peppers and garlic 2 to 4 minutes. Add artichoke hearts, olives and remaining cup of chicken stock bring to a simmer. Return chicken tenders to skillet. Cover and simmer 8 minutes or until chicken is cooked through.
• Fluff couscous with fork. Mix cornstarch with water and pour into simmering mixture stir to combine. Top chicken with fresh chopped parsley. Remove bread from oven. Serve over couscous with warm flat/pita bread.