Chicken And Couscous Salad Food

CHICKEN SALAD WITH COUSCOUS

Steps:

• Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
• In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
• Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

COUSCOUS CHICKEN SALAD

Steps:

• In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

MEDITERRANEAN CHICKEN AND COUSCOUS SALAD

Steps:

• In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
• Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
• Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
• In a small stockpot, bring chicken stock to a boil.
• Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
• While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
• Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
• Fold in the lemon juice, zest, and chopped herbs.
• Season with salt and pepper if needed.

CHICKEN AND COUSCOUS SALAD

Steps:

• To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
• To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

CHICKEN AND COUSCOUS SALAD

Steps:

• In a medium saucepan bring the water and curry powder to a boil. Stir in the couscous and salt. Cover the saucepan; remove the pan from heat. Let stand 5 minutes or until water is absorbed by the couscous.
• Stir about half of the chutney into the couscous mixture.
• In a medium bowl combine the chicken, green onions, tomatoes, melon, and remaining chutney.
• To serve, arrange torn lettuce on 6 individual plates. Spoon couscous onto the lettuce then top with the chicken mixture. Squeeze a lime wedge over each serving.

CHICKEN DRUMSTICK WITH COUSCOUS SALAD

Steps:

• Preheat a barbecue plate to medium high and spray the chicken drumsticks with cooking spray and season with pepper and put the chicken on the barbecue plate and cook turning often, for 3 to 4 minutes or until lightly browned and then reduce heat to medium low, cover and cook turning twice, for 20 minutes or until the chicken is cooked through (juices should run clear when poked with a skewer - timing could depend on size of drumsticks).
• COUSCOUS SALAD - Meanwhile put the orange juice and water in a small saucepan and cover and bring to a simmer over over a medium heat and then add the couscous and reduce the heat to low and cook covered for 10 minutes or until the liquid has been absorbed and the couscous is just tender and then transfer to a large bowl and set aside for 10 minutes to cool.
• Now add the cucumber, capsicum, rocket, snow peas sprouts and vinegar to the couscous and sitr to combine.
• Put the lemon jice, lemon zest, parsley, garlic and oil in a small bowl and season with pepper and set aside.
• Divide the salad between plates and top with the chicken drumsticks and spoon the lemon mixture over to serve and accompany with the lemon wedges.

COUSCOUS CHICKEN SALAD

Steps:

• Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
• Remove chicken from skillet and set aside.
• Strain stock and return to skillet.
• Bring stock to a boil and stir in couscous slowly.
• Mix well, cover and remove from heat.
• Let stand until all of the stock is absorbed, about 15 minutes.
• Fluff with a fork and spread out on a baking sheet to cool.
• Once cool, remove to a large bowl.
• Remove chicken from bone and cut up into small pieces.
• Add to bowl with couscous.
• Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
• Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
• Mix dressing with couscous mixture and toss well.
• Refrigerate before serving, one hour up to one day.
• Sprinkle with toasted pine nuts just before serving.

CHICKEN, CORN, AND COUSCOUS SALAD

Steps:

• Whisk together the curry powder, mustard, and vinegar.
• Season with salt and pepper.
• Whisk in 3 tbsp of oil and set aside.
• Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
• Remove from heat, add couscous, and let sit covered for about 5 minutes.
• Heat the remaining oil in a skillet over medium heat.
• Cook the chicken until just done; the time will depend on how big your chicken pieces are.
• Remove the chicken to another dish and keep warm.
• Add the onion to the skillet and cook until softened, about 5 minutes.
• Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
• Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
• Combine chicken, corn mixture, and couscous.
• Add curry mixture and cilantro and toss to combine.