OUR FAVORITE LEMON HERB COUSCOUS SALAD
We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes approximately 8 (1 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
- Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg
20-MINUTE CHICKEN THIGHS AND COUSCOUS WITH DILL
Using boneless, skinless chicken thighs instead of breasts is a smart way to make sure the meat stays moist and flavorful. And we love the way grape tomatoes soften under the heat of the broiler, adding more juicy goodness to the chicken. Lots of lemon, plus dill and oregano, give the dish a Greek feel.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 600 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 195 milligrams, Sodium 930 milligrams, Carbohydrate 54 grams, Fiber 9 grams, Protein 57 grams, Sugar 5 grams
DILLED CHICKEN SALAD
I usually harvest a bounty of recipe requests whenever I serve this hearty, fresh-tasting salad with its delicate dill flavor. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In another large bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 446 calories, Fat 24g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 736mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
COUSCOUS CHICKEN SALAD
"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
DILL CHICKEN SALAD
Make and share this Dill Chicken Salad recipe from Food.com.
Provided by Lacy S.
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken, onion, and celery in a large bowl and toss to combine.
- In a smaller bowl mix mayonnaise and dill.
- Stir mayonnaise mixture into chicken and add salt and pepper to taste.
- Serve on bread or with crackers.
- * You can add more or less mayo to your liking.
- ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.
GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD
Provided by Dorie Greenspan
Categories Chicken Low Cal High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Couscous Bon Appétit
Number Of Ingredients 26
Steps:
- For couscous:
- Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- For chicken:
- Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
- Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
LEMON DILL COUSCOUS
Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 249 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 53g carbohydrate (2g sugars, Fiber 3g fiber), Protein 10g protein.
DILLED COUSCOUS SALAD WITH CHICKEN
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring chicken broth and salt to boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and cool slightly.
- Combine orange juice, vinegar, oil and orange peel in large bowl. Mix in couscous. Refrigerate until well chilled.
- Add chicken, green onions, currants and dill to couscous in bowl. Season with salt and pepper and serve.
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