Southwest Chicken And Couscous Recipes

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
• Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
• Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

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.

Steps:

• In a large skillet, heat the oil over medium-high heat and cook the garlic for 1 minute. Add the chicken, red pepper, and onion. Saute for 8-10 minutes or until the chicken is lightly browned on both sides, stirring occasionally.
• Add the chicken broth, water, parsley, cumin, salt, and pepper. Bring to a boil and stir in the couscous. Cover and remove from the heat. Let stand for 5-10 minutes, or until the water is absorbed. Serve immediately.

Steps:

• In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
• Stir in broth, tomatoes, cumin, and chili powder.
• Heat to a boil, and then remove from heat.
• Stir in couscous and beans; then cover and let stand for 5 minutes.
• Fluff couscous mixture with a fork.
• Top each serving with cheese and remaining green onions.