Couscous With Chicken And Tomatoes Food

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.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

20-MINUTE CHICKEN THIGHS AND COUSCOUS WITH DILL

Steps:

• Position an oven rack about 4 inches away from the broiler heat source, and preheat. Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat. Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes. Fluff the couscous with a fork, stir in the dill, cover and set aside.
• Meanwhile, toss the chicken, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano and 1/2 teaspoon pepper together on a rimmed baking sheet. Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible. Broil until the chicken is cooked through and browned, 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through.
• Transfer two chicken thighs and a few tomatoes to each plate. Stir the pan juices into the dilled couscous. Place 1 1/4 cups of couscous on each plate, and top with a scoop of chopped cucumbers, a dollop of yogurt and a lemon wedge.

CHICKEN WITH COUSCOUS

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.

PEARL COUSCOUS WITH TOMATO SAUCE

Steps:

• Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

COUSCOUS WITH TOMATOES AND FETA

Steps:

• Cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.
• Add chicken broth, basil and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes.
• Lift lid, stir in tomatoes, lemon juice and feta cheese. Garnish with fresh basil and parsley and serve.

MOROCCAN TOMATO COUSCOUS RECIPE

Steps:

• Heat a splash of sunflower or vegetable oil in a medium-sized pot.
• Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
• Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
• Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
• Next, add 350 g of couscous to the pot.
• Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
• Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
• Don't forget to garnish with fresh parsley!

CHICKEN THIGHS WITH COUSCOUS & KALE

Steps:

• Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.
• Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
• Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes. Stir in couscous and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.
• Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.

SALMON WITH TOMATO-GOAT CHEESE COUSCOUS

Steps:

• Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

ISRAELI COUSCOUS WITH TOMATOES

Steps:

• Heat 2 Tablespoons olive oil in a large saucepan over medium-high heat. Once hot, add couscous and toast until fragrant, 5-6 minutes. Add 2 ½ cups chicken stock and a pinch of salt. Cover and simmer for 10 minutes.
• To a large skillet, add 1 Tablespoon olive oil and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
• Add remaining chicken broth (1 cup) and fish sauce. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is slightly thickened but still brothy, 3-5 minutes.
• Off heat, stir in cooked couscous and lime juice and season with salt and pepper. Let sit a few minutes to allow broth to absorb. Season with additional salt and pepper and serve.

CHICKEN AND COUSCOUS WITH SUN-DRIED TOMATOES

Steps:

• In a small saucepan, bring water and butter to a boil. Add couscous, stir, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Set aside until needed.
• Use a paper towel and pat dry the chicken cutlets completely. Season on both sides with salt and pepper.
• In a medium skillet or sauté pan, heat olive oil over medium-high heat. When shimmering, add chicken and cook until evenly browned and cooked through, about 4 minutes per side. Remove chicken and place on a plate. When cool, cut into bite-size pieces.
• In the same skillet, add red onion and cook, stirring occasionally, until just beginning to brown, about 8-10 minutes. Add sun-dried tomatoes and cook for 1 minute more. Remove from heat.
• In a large bowl, combine cooked couscous, chicken, red onion, sun-dried tomatoes, and fresh basil. Stir to combine, then serve garnished with additional basil and a drizzle of olive oil, if desired. Serve hot or at room temperature.

COUSCOUS WITH CHICKEN

Steps:

• Clean the chicken breasts with cold water, lemon/lime and a pinch of salt.
• Rinse the chicken breasts and pat dry; cut as desired.
• Sauté the onion with oil until tender.
• Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown.
• Combine the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes.
• Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes.
• Meanwhile, prepare the couscous following direction from the package.
• In a serving dish, place the chicken and sauce in the middle and the couscous around it.
• Serve it warm.

COUSCOUS WITH CHICKEN AND TOMATOES

Steps:

• Peel and trim the vegetables.
• Fry the chicken pieces in half the olive oil until lightly browned.
• Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.
• Season generously and simmer for 10 minutes.
• Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.
• Mix the couscous with its own volume of water and the remaining olive oil.
• Stir it and leave it to swell up for about 15 minutes.
• To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.
• To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.
• Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.
• It can have a little chili added to give it extra pungency.

COUSCOUS WITH CHICK-PEAS AND TOMATOES

Steps:

• Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

PEARL COUSCOUS WITH OLIVES AND ROASTED TOMATOES

Steps:

• Roast tomatoes and make dressing:
• Preheat oven to 250°F.
• Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
• Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
• Make couscous:
• Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
• Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
• Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

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.