FRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 58m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
- In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
- Pour the dressing over the salad and toss until the couscous is coated.
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
CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS
Provided by Catherine McCord
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pour the quinoa onto a towel and blot to remove any excess moisture.
- Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
- Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
- Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
- Preheat the oven to 425 degrees F.
- Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.
CRUNCHY MEDITERRANEAN COUSCOUS SALAD
Steps:
- Prepare coucous and cool to at least room temperature. (see my instructions above on how I prepare my perfect couscous !)
- Toss cooled couscous, chopped veggies and feta.
- Season with salt and pepper to taste.
- Toss in desired amount of dressing a few tablespoons at a time. You will not need all the dressing. After the next day you may want to add additional dressing as desired.
- Store in refrigerator for up to 5 days.
Nutrition Facts : Calories 232 kcal, Carbohydrate 50 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 153 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
QUESO COUSCOUS AND CHEESY PANKO CRUSTED CHICKEN TENDERS
Queso couscous with cheesy panko crusted chicken tenders make for an easy weeknight dinner that's ready in 30 minutes!
Provided by Liza | (a)Musing Foodie
Categories 45 Minutes or Less
Time 25m
Number Of Ingredients 18
Steps:
- Add the olive oil and garlic to a medium sauce pan over medium heat. Once warm, pour in the couscous and let it cook until it's golden brown, stirring occasionally, about 5 minutes. Pour the chicken stock in all at once, then cover it and bring it to a boil. Reduce the heat and let it simmer for 8 minutes.
- Meanwhile, melt the butter in a separate sauce pan over medium heat. Once foamy, whisk in the flour and let it cook for 2 minutes. Pour the milk in all at once, increase the heat to medium-high, and continue whisking until it's thickened and bubbly, about 5 minutes. Remove it from heat.
- Whisk in the salt, garlic powder and cheese, followed by the salsa. Drain the couscous (if needed), remove the garlic, and then gently fold the sauce into the couscous until it's mixed in well. Serve hot.
- Add the oil to a large skillet over medium-high heat. Add the flour to a small plate and add the eggs to a bowl. Toss the panko and cheese together on another small plate.
- Sprinkle each tender with salt, then coat them in flour, dip them in egg, and lastly dredge them in the panko-cheese mixture.
- Cook the tenders in the hot skillet for 4 minutes, then flip them and continue cooking them for another 4 minutes, until they're a deep golden brown and crispy around the edges.
Nutrition Facts : Calories 1486 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 448 milligrams cholesterol, Fat 83 grams fat, Fiber 4 grams fiber, Protein 114 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 3580 milligrams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 46 grams unsaturated fat
CRUNCHY COUSCOUS-COATED CHICKEN
The couscous gives this chicken a lovely coating and goes really well with the avocado mixture. The prep time says 40 minutes but 20 of that is refrigeration time.
Provided by Terese
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine couscous with the water in a large heatproof bowl.
- Cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally.
- Toss chicken in flour, shake away excess.
- Dip chicken in small bowl containing combined egg and milk.
- Toss chicken in couscous; place on tray.
- Cover; refrigerate 20 minutes.
- Meanwhile, mash avocado with juice and chilli in small bowl, cover.
- Heat oil in large non-stick frying pan; cook chicken, in batches, until browned both sides and cooked through.
- Serve chicken with avocado mixture and mesclun combined with tomato, if desired.
EASY PARMESAN CRUSTED CHICKEN TENDERS
This is a quick and easy recipe that kids love! You can make this with either chicken or thin pork tenderloins. It is easy, quick, fun, and crunchy!
Provided by Emmasmom1
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir the Parmesan and bread crumbs in a pie dish. Salt and pepper both sides of the chicken tenders and dredge them in the egg and then bread crumb mixture to coat completely, pressing to adhere. Heat the olive oil in a large skillet over medium high heat. Add chicken tenders and cook approximately 3-4 minutes on each side, until golden brown. Serve immediately.
Nutrition Facts : Calories 371.4, Fat 20.6, SaturatedFat 5, Cholesterol 113.5, Sodium 950.7, Carbohydrate 16, Fiber 1.1, Sugar 1.5, Protein 29.2
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