SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI
Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.
Provided by Yewande Komolafe
Categories dinner, casseroles, one pot, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
- Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
- Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
- Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
- Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
ISRAELI COUSCOUS RISOTTO WITH CARAMELIZED ONIONS AND SAUSAGE
Israeli couscous is a larger couscous that tastes delicious when cooked risotto-style. Try this sweet/salty/spicy take on a risotto with a new grain.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
- Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
- Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g
ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET
Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.
Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED CHICKEN THIGHS WITH ISRAELI COUSCOUS SALAD
There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano; raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
- Prepare a grill for medium-high heat.
- For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
- Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
- While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
- Divide the couscous and chicken thighs among 6 plates and serve immediately.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS
From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe.
Provided by COOKGIRl
Categories Poultry
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
- Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
- Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
- Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
- Add the chicken stock and return to boil.
- Immediately add the couscous. Cover skillet tightly and remove from heat.
- Keep skillet covered 5 minutes or until liquid is absorbed.
- Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
- Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
- Season with salt and pepper to taste, if necessary.
- Transfer the couscous to a platter and place the chicken breasts on top.
- Serve with warm pita bread, tzatziki and imported olives.
Nutrition Facts : Calories 662, Fat 25.7, SaturatedFat 3.4, Cholesterol 77.3, Sodium 233.7, Carbohydrate 64.9, Fiber 6.3, Sugar 4.7, Protein 37.4
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