Couscous And Chicken Fruit 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.

CHICKEN SALAD WITH COUSCOUS

Steps:

• Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.

CHICKEN AND FRUIT COUSCOUS SALAD

Steps:

• If using frozen fruit, preheat the oven to 350.
• Cook the couscous: in a large pot, heat water and chicken broth until boiling. Add the chicken bouillon cube and the couscous and stir. Season with pepper. Place a lid on the couscous and continue to simmer until all of the liquid is fully absorbed, about 35 minutes.
• While the couscous is cooking, prepare the yogurt sauce. Combine yogurt, vanilla extract, sugar and lemon juice in a bowl and stir until combined. Place in the fridge until use.
• Now prepare your fruit: If you are using fresh fruit, clean it and remove any stems/pith. If you are using frozen fruit, place it on parchment paper and heat in the oven at 350 degrees for 10 minutes, turning once.
• When the couscous is done, pour it into a large bowl and break up any clumps. Add your sliced cooked chicken thighs to the bowl and your fruit. Toss to combine and serve with a dollop of yogurt sauce.

CONFETTI CHICKEN AND COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions.
• In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
• In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT

Steps:

• Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
• Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
• Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.

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.

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.

COUSCOUS CHICKEN SALAD

Steps:

• Bring broth to a boil in a medium saucepan.
• Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
• Remove chicken using a slotted spoon; set aside.
• Cool slightly, and coarsely chop.
• While chicken cools, add couscous to broth; stir well.
• Cover and let stand 10 minutes.
• Place couscous in a large bowl; cool completely.
• Fluff with a fork.
• Stir in basil and next 5 ingredients (basil through garlic).
• Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
• Cover and refrigerate at least 2 hours or overnight.

COUSCOUS SALAD WITH HONEY-MUSTARD CHICKEN

Steps:

• Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
• In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
• In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
• Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
• Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
• To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

SESAME CHICKEN COUSCOUS SALAD

Steps:

• In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.