GREEK CHICKEN COUSCOUS BOWL
A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!
Provided by Kim
Categories World Cuisine Recipes European Greek
Time 55m
Yield 4
Number Of Ingredients 30
Steps:
- Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
- While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
- Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
- Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.
Nutrition Facts : Calories 622 calories, Carbohydrate 55.5 g, Cholesterol 75.7 mg, Fat 35 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1334.4 mg, Sugar 6.3 g
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
GREEK CHICKEN & COUSCOUS WITH CUCUMBER AND FETA READY IN 15 MINUTES
It's all Greek to us, and we're quite pleased; we're going gaga for this quick and easy chicken dinner with couscous and a cooling fresh yogurt-cucumber sauce, along with the required feta... nóstimo! Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Provided by Chef David Padilla
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook Bring 1 cup water to a boil in a small pot If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using organic chicken, pat dry and cut into 1" dice on a separate cutting board. Follow same instructions as diced chicken. If using steak strips, separate into a single layer and pat dry. Follow same instruction as diced chicken in Step 2, stirring occasionally until no pink remains on meat, 4-6 minutes. If using ground pork, follow same instruction in as diced chicken in Step 2, stirring occasionally and breaking up meat into small pieces with a spoon until no pink remains, 5-7 minutes. 1 Start the Couscous Once water is boiling in small pot, add couscous. Remove from burner and cover. Set aside, 5 minutes.After 5 minutes, fluff couscous. Cover again and set aside.While couscous sits, cook chicken. 2 Cook the Chicken Pat diced chicken dry.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, red onion, seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, make sauce. 3 Make Sauce and Finish Couscous Stem and mince pepperoncini.Core tomato and cut into 1/4" dice.Trim cucumber and coarsely chop.In a mixing bowl, combine sour cream, cucumber, and a pinch of salt and pepper. Set aside.Stir tomatoes, pepperoncini, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper into couscous until combined. 4 Finish the Dish Plate dish as pictured on front of card, topping couscous with chicken and sauce, and garnishing with feta cheese. Bon appétit!
Nutrition Facts :
GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE
This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.
Provided by BroChef TV
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
- Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
- Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
- Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
- Plate marinated feta and serve dressed salad over top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
GREEK COUSCOUS SALAD
I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge.
Provided by Toby Jermain
Categories Vegetable
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
- Drain well, and coarsely chop.
- Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
- In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
- Set aside for 5 minutes for flavor to develop.
- Slowly add olive oil while continuing to whisk briskly.
- Pour over couscous mixture, and toss to blend.
- Cover, and refrigerate for 1-2 hours.
- Taste, and adjust seasonings before serving.
- For some reason, this salad dissipates flavors like you wouldnt believe.
- You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but dont add them into the initial dressing mix.
- Add after the dish has set for a while.
- Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
- To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
- Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
- Drain thoroughly, and use as noted above for couscous.
Nutrition Facts : Calories 438.4, Fat 16.4, SaturatedFat 3.6, Cholesterol 10.7, Sodium 461.5, Carbohydrate 61.1, Fiber 4.9, Sugar 4, Protein 12.2
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
Steps:
- Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
- Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
- Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
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