Spicy Couscous With Shrimp Chicken And Chorizo Aka Yum Recipes

Steps:

• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

Steps:

• Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
• Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
• Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
• Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
• Enjoy.

Steps:

• Prepare couscous with vegetable stock, according to the packet's instructions.
• Heat olive oil in a large pan and stir fry the chorizo for 3-4 mins. Remove with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until softened. Stir in the paprika, cook for 1 min, then tip in the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for 2 mins. Spoon over the couscous and scatter with chopped parsley.

Steps:

• Heat 1/2 the oil in a frying pan and add the diced chicken.
• Cook until browned and put aside.
• Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
• Cook until the onion is transparent and the zucchini is soft.
• Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
• Meanwhile prepare the couscous.
• Add the sugar to the chicken mixture and simmer for 2 minutes.
• Serve over the couscous or mix together and serve.

Steps:

• Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
• Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

Steps:

• Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
• Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
• Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.