CINNAMON ISRAELI COUSCOUS
Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.
Provided by Lenny
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
- Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g
SPICED COUSCOUS AND CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
- Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
- Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
- Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT
I recently discovered this on Epicurious and I'm in love! I think I could have this every night for a week. It's easy and fast enough to do when you get home from work too. I have been having it with some peas to add some green to the plate and iced mint tea. I am posting the original recipe but here are the comments of another user. I have been useing these recomendations: "Natalie from San Francisco, CA on 05/23/06 I love this recipe. One change I make is to use chicken thighs only, cook (boil in stock or saute) until they are about 95% done and then shred them when cool. I add the chicken at the last minute with the other ingredients so it finishes cooking in a couple of minutes. I find the dish is quicker, uses less oil and the spices get more evenly distributed. I usually use a sweeter dried fruit, like prunes or raisins, and a tart fruit, like apricots or cranberries. I've also made this dish with the larger size couscous (could be harder to find) as well as the traditional couscous and I find that the texture of the larger couscous is a nice addition."
Provided by Annacia
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
- Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
- Turn chicken and transfer skillet to oven.
- Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
- Transfer chicken to plate; tent with foil.
- Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
- Remove skillet from heat, stir in couscous and 1 teaspoon mint.
- Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- Mound couscous on platter; place chicken atop couscous.
- Sprinkle with 1 teaspoon mint and serve.
Nutrition Facts : Calories 639.8, Fat 24.8, SaturatedFat 6.4, Cholesterol 138.6, Sodium 175.2, Carbohydrate 65.7, Fiber 6.6, Sugar 1.9, Protein 39.3
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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