CHICKEN WITH COUSCOUS
A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!
Provided by Julianne Ture
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g
CHICKEN & COUSCOUS ONE-POT
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.09 milligram of sodium
CHICKEN WITH COUSCOUS
My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
ROAST CHICKEN WITH COUSCOUS
I love this simple Moroccan-style couscous dish - the sweet roast vegetables really make it sing
Provided by Jamie Oliver
Categories Healthy meals Chicken Mother's day Sunday lunch Couscous Mains
Time 1h35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 670 calories, Fat 24 g fat, SaturatedFat 5.2 g saturated fat, Protein 52.9 g protein, Carbohydrate 56.3 g carbohydrate, Sugar 10.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ONE-PAN CHICKEN COUSCOUS
This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Nutrition Facts : Calories 281 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium
ONE PAN MOROCCAN CHICKEN AND COUSCOUS
This is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
- Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
- Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
- Add in bell pepper and onion and saute 5 minutes.
- Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
- Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).
- Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
- Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 560 kcal, Carbohydrate 56 g, Protein 32 g, Fat 21 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 202 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
EASY CHICKEN & COUSCOUS SKILLET DINNER
This Easy Chicken & Couscous Skillet Dinner is the perfect recipe for a busy weeknight. Made in less than 30 minutes, it's a healthy and yummy family dinner recipe!
Provided by Kevin & Amanda
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet, heat olive oil over medium high heat. Add onion, carrots, and celery, season with salt and pepper, and saute for 5-10 minutes until softened and caramelized.
- Add garlic and stir to combine until fragrant, about 30 seconds. Add couscous and broth, stir to combine, then cover, reduce heat to low, and simmer for 8-10 minutes until broth is absorbed.
- Add chicken and stir until heated through. Enjoy!
Nutrition Facts : Calories 393 calories, Sugar 6.2 g, Sodium 913.2 mg, Fat 10.8 g, SaturatedFat 1.9 g, TransFat 0.1 g, Carbohydrate 47 g, Fiber 5.7 g, Protein 26.5 g, Cholesterol 48.5 mg
SLOW-COOKER GARLIC CHICKEN WITH COUSCOUS
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 4h
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
- Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
Nutrition Facts : Calories 730 g, Fat 29 g, Fiber 3 g, Protein 56 g, SaturatedFat 8 g
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
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.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
CHICKEN WITH COUSCOUS
Steps:
- Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
MOROCCAN CHICKEN WITH COUSCOUS
This is a recipe I modified slightly from a book called '1000 classic recipes. I made it for the first time last night and it is gorgeous.
Provided by Aileen2
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Fry chicken portions skin side down in butter and oil until golden.
- Turn.
- Add onions, garlic, spices, salt, orange juice and 300ml of water.
- Cover and bring to the boil, reduce heat and simmer for 30 minutes.
- Mix couscous with salt and 350ml of water.
- Leave to soak for 5 minutes.
- Add rest of ingredients for couscous.
- Line a steamer with greaseproof paper and spoon the cous cous inches.
- Place over chicken and steam for 10 minutes.
- Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
- Serve chicken on top of couscous and pour over a little of the sauce.
Nutrition Facts : Calories 772.6, Fat 26.2, SaturatedFat 6.9, Cholesterol 100.4, Sodium 744.5, Carbohydrate 89.9, Fiber 6.6, Sugar 15.5, Protein 43.1
CHICKEN WITH COUSCOUS
Make and share this Chicken With Couscous recipe from Food.com.
Provided by LifeIsGood
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
- Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.).
- Mound couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.
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Cuisine African, MoroccanTotal Time 40 minsServings 4Calories 582 per serving
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QUICK CHICKEN AND COUSCOUS - RICARDO CUISINE
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5/5 (64)Total Time 30 minsServings 4-6
- In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork and keep warm.
- Meanwhile, in a skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Add the pesto and chili pepper. Cook for 3 minutes or until the chicken starts to slightly caramelize. Deglaze with the broth and mix well.
SKILLET CHICKEN WITH COUSCOUS - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 98Servings 4Cuisine AmericanCategory Entree
- In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle generously over chicken thighs.
- Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat. Transfer seasoned chicken to the cast iron. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- To the same skillet, add remaining olive oil, garlic and couscous, and cook until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan, and bring the mixture to a boil.
CHICKEN COUSCOUS - HEALTHY FOOD GUIDE
From healthyfood.com
3.8/5 Total Time 20 minsCategory Curries, Asian-StyleCalories 429 per serving
- 2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Add pumpkin to pan and cook, stirring occasionally, for 5 minutes, or until golden and tender. Transfer to a bowl. Add the chicken to the pan and cook, stirring occasionally, for 5 minutes, or until browned and cooked. Season with cracked black pepper. Remove the pan from the heat. Cool slightly.
- 3 Add the couscous and spinach mix to pan along with the salad dressing. Toss to combine. Divide among four serving bowls and serve.
LEMON AND GARLIC CHICKEN WITH COUSCOUS RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Cuisine Moroccan RecipesTotal Time 20 minsCategory Chicken Thigh RecipesCalories 453 per serving
- Remove and discard the skin from the thighs. Grate the zest from the lemons and set aside. Squeeze the lemon juice into a large bowl with 2 tbsp of the oil. Season, add the chicken and toss to coat. Cover and set aside for 30 minutes (or see tip.)
- Heat a large griddle pan over a high heat, then sear the thighs for 5 minutes on each side. Reduce the heat and cook for 5-10 minutes more until cooked through.
- Meanwhile, thinly slice the garlic and onion. In a frying pan, heat ½ tbsp of the remaining olive oil over a low heat. Fry the garlic and onion for 5 minutes until soft.
- Heat the stock in a small pan until it comes to the boil. Put the couscous in a heatproof bowl, pour over the stock, cover and stand for 5 minutes. Uncover and fluff up with a fork, then stir through the rest of the oil and the onion and garlic mix. Chop the herbs, then mix through the couscous with the lemon zest and season. Serve with the chicken, garnished with extra mint.
SPICED CHICKEN WITH COUSCOUS - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 40 minsCategory MainsCalories 564 per serving
- 1 Preheat oven to 190°C. Place chicken between 2 pieces of baking paper and flatten with a rolling pin. In a bag, place chicken with ground spice, lemon, oil, herbs and onions. Shake to evenly coat ingredients.
- 2 In an ovenproof dish, place chicken. Bake for 30-35 minutes, turning once. Five minutes before chicken is cooked, prepare couscous following packet instructions. Warm or toast pita breads.
- 3 Once chicken is cooked, in a bowl, combine couscous and chickpeas. Divide among 4 plates. Slice chicken and add to couscous with a spoonful of yoghurt and garnish with coriander.
COUSCOUS CHICKEN AND MIXED VEGGIES - EASY WEEKNIGHT DINNER ...
From zenandspice.com
Servings 4Estimated Reading Time 3 mins
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and couscous and sauté until couscous is golden, about 5 minutes.
- Bring to a boil, then reduce to a simmer for 8-10 minutes, or until chicken broth is absorbed. Add more chicken broth if necessary.
MOROCCAN CHICKEN COUSCOUS SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
Ratings 33Calories 434 per servingCategory Chicken, Lunch, Salad
- Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes.
- When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.
- To make the chicken, combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours.
BAKED HERB CHICKEN BREASTS WITH COUSCOUS MEAL PREP - ALL ...
From allnutritious.com
Reviews 2Calories 633 per servingCategory Meal Prep
- Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
- Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
- Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
- While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
CHICKEN VEGETABLE COUSCOUS - SAVORY MOROCCAN RECIPE
From toriavey.com
5/5 (7)Total Time 1 hr 15 minsCategory Side DishCalories 378 per serving
- Heat 2 tbsp olive oil in a large 8 quart pot over high heat until it just begins to smoke. Place half of the chicken pieces skin side down and brown them for a few minutes. Remove the chicken pieces and brown the other chicken pieces in the same way. Remove the chicken from the pot and set aside.
- Reduce heat to medium and add sliced onions to the pot. Saute the onions, stirring frequently, until the onions soften and begin to caramelize. Add the garlic and saute for a minute more until fragrant.
- Add 1 1/2 cups low sodium chicken broth to the pot. Stir in 1 1/2 tsp salt, 1 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp black pepper. Scrape any brown bits from the bottom of the pan as you bring the stock to a boil.
- Add the chicken pieces to the pot, using a pair of tongs to coat them with sauce before placing them skin-side up. Reduce heat to a low simmer and cover the pot, vented slightly. Let them simmer on low heat for 45 minutes.
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Servings 4Calories 490 per servingTotal Time 25 mins
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