Chicken Couscous Wraps Food

QUICK CHICKEN COUSCOUS

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.

CHICKEN COUSCOUS WRAPS

Steps:

• TORTILLAS: In a bowl, stir together flour, baking powder and salt; with pastry blender or 2 knives, cut in shortening until crumbly. Stir in 1 1/4 cups water to make soft dough. Turn out onto lightly floured surface; knead just until dough comes together. Divide into 8 pieces; roll each into ball. Cover and let rest for 30 minutes. Roll out each ball into 10 inch circle.
• Heat heavy skillet over medium heat. Peel tortilla from work surface by lifting closest edge away from you. Cook, 1 at a time, for 1 to 2 minutes per side or until speckled. Wrap in foil to keep soft, adding to stack as cooked. (Tortillas can be refrigerated for up to 8 hours or frozen in freezer bag for up to 2 weeks; warm in 350°F oven for 5 minutes.).
• On baking sheet, broil jalapeno peppers, turning occasionally, for 7 to 10 minutes or until blackened; let cool slightly. Remove skins and seeds; chop finely. Stir 1 teaspoons of the chopped jalapeno into mayonnaise; set aside.
• FILLING: In bowl, mix couscous with the salt. Add 2/3 cup boiling water; stir once. Cover and set aside for 10 minutes. Whisk together remaining jalapeno, oil, lime juice, 1 tablespoons water, sugar and pepper; stir into couscous. Stir in avocado, corn and tomato.
• Meanwhile, stir together oil, chili powder and oregano; brush all over chicken. Broil on greased baking sheet for about 5 minutes per side or until no longer pink inside. Cut into thin strips.
• Spread mayonnaise mixture over each tortilla, leaving 1-inch border. Starting just below centre of tortilla, mound couscous filling in 6 x 2 inch rectangle; top with chicken. Fold bottom border over filling, then sides; roll up. Makes 4 servings.
• TIP: To tint tortillas green or pink, stir 1/4 cup pesto or tomato paste into water before adding to flour.
• Canadian Living Cooks Step by Step.

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.