Chicken And Veggie Couscous Food

CHICKEN VEGETABLE COUSCOUS

Steps:

• Cook couscous as directed on package.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
• Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
• Serve chicken mixture over couscous. Sprinkle with cheese.

ROAST CHICKEN WITH COUSCOUS

Steps:

• It's best to use a nice free-range or organic chicken for this dish, or the best-quality bird you can afford; and I love the idea of the tasty vegetables in this recipe getting a whole lot of love. If you like, a mint sauce would make a great accompaniment. Pretty delish!
• Preheat the oven to 200°C. Place the chicken on a board and make some deep crisscross slashes into the legs - this will help the spices to penetrate the meat, and will also help it to cook more quickly. Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil, a little sea salt, pepper and the cumin. Transfer the chicken to a roasting tray and place in the hot oven.
• Peel and quarter the onions and carrots. When the chicken's been cooking for around 15 minutes, reduce the heat to 180°C and add the onions and carrots to the tray. Roast for a further hour, or until golden and cooked through - the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.
• Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foil and a couple of tea towels to keep warm. Spoon the vegetables onto a board and roughly chop them, then tip back into the tray and place on a medium heat. Pour in 500ml boiling water and stir well, making sure you scrape up all the lovely sticky goodness from the bottom of the tray.
• Drain and roughly chop the peppers, then add them to the tray with the smoked paprika, ground coriander and the couscous. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray (making sure to catch any pips). Bring to the boil, then turn the heat off and leave to rest for 5 minutes, or until the couscous has absorbed all of the water. Meanwhile, pick and finely chop the mint leaves. When the time's up, fluff up the couscous using a fork and stir through the chopped mint. Drizzle with a good lug of extra virgin olive oil and everything together.
• Cut the chicken up into joints, removing the skin if you want to keep it healthy, then serve with the tasty roast-vegetable couscous. Enjoy!
• Jamie's Tip: Basting a chicken as it cooks helps to stop it drying out, giving you lovely, juicy meat. Check on the chicken every 20 to 30 minutes, and spoon any juices from the bottom of the tray back over the bird.

CHEAT SHEET ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
• Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
• To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

CHICKEN WITH COUSCOUS

Steps:

• In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
• Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
• In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

GORGEOUS GREEK CHICKEN WITH HERBY VEGETABLE COUSCOUS & TZATZIKI

Steps:

• Ingredients out • Kettle boiled • Large frying pan, medium-high heat • Food processor (bowl blade)
• START COOKING Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a small pinch of salt and cover • On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano, allspice and finely grated lemon zest • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through
• Using a box grater, coarsely grate the cucumber • Sprinkle it with a small pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water • Pop in a bowl with the yoghurt, juice of ½ a lemon and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together • Remove the stalk and seeds from the peppers and chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped • Scatter over a large tray or platter
• Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), destone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil • Fluff up and scatter over the couscous, toss well and season to taste • Move the cooked chicken to a board, slice it up, then lay it around the couscous • Crumble over the feta and serve with the tzatziki

CHICKEN AND VEGETABLE COUSCOUS

Steps:

• Soak the saffron in 50ml boiling water. Meanwhile, heat 2 tbsp of olive oil in a large lidded casserole over a medium-high heat. Brown the chicken legs on all sides until deep golden, then take out.
• Turn the heat down, add the rest of the oil, and fry the onion until soft and starting to brown. Stir in the dried spices and 1 tsp salt, cook for 1 minute, then add the chicken back in, along with 700ml of cold water and the saffron and its soaking water. Cut the stalks from the coriander, tie loosely with string and add to the dish, saving the leaves as a garnish.
• Bring to a simmer, cover, turn down the heat and cook for 40 minutes. Add the squash and courgettes to the pan, cover again and cook for 20 minutes or until the vegetables are tender. Remove the coriander stalks, tip in the chickpeas and season the broth if it needs it.
• Cook the couscous following pack instructions and toss with 1 tbsp of butter and some salt. Fry the almonds in the remaining butter until just golden and then scatter on top of the chicken with the coriander leaves before serving with the couscous on the side.

VEGGIES AND COUSCOUS

Steps:

• In a 1 quart microwave safe casserole stir together broth, carrot, red pepper, onion powder, garlic powder, and bottled hot pepper sauce.
• Microwave, covered, on 100% for 2 to 3 minutes or until carrots are just tender, stirring once.
• Stir in spinach, couscous, and lemon juice.
• Cook, covered, on high for 1 to 1 1/2 minutes more or until spinach is just wilted and couscous has absorbed liquid. Stir in tomatoes, Parmesan, and cilantro.
• Sprinkle with mozzarella cheese.
• Let stand, covered, 1 minute or until cheese is melted.

VEGETABLE COUSCOUS

Steps:

• Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
• Stir in the crushed peppers, peas, raisins and cinnamon and season with salt, black pepper Tumeric and cinnamon
• Add the broth and bring to a boil
• Stir in the couscous cover immediately, turn off the heat off and let it stand for 5 minutes
• Fluff with a fork and sprinkle the parsley over it.

VEGGIE COUSCOUS

Steps:

• Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
• Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.

CHICKEN AND VEGGIE COUSCOUS

Steps:

• Heat oil in a 12-inch skillet over med-high heat.
• Add chicken and cook until well browned on all sides.
• With a slotted spoon, remove chicken to a plate.
• Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
• Add garlic and cook 2 minutes more, stirring frequently.
• Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
• Stir chicken broth, pepper sauce, curry powder, salt and chicken.
• Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
• Stir in almonds and parsley.

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Steps:

• Heat the oven to 425 degrees F.
• Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
• Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
• Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
• Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
• Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
• While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
• When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

ROAST CHICKEN AND VEGETABLES WITH TAHINI

Steps:

• Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
• Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
• Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)