Lemon Pepper Chicken And Couscous Food

GRILLED LEMON CHICKEN WITH HERB COUSCOUS

Steps:

• Cut chicken wings at joints, separating flats, drumettes, and tips. Discard tips. Set aside 8 remaining chicken pieces. Stir together garlic, mustard, honey, and lemon zest and juice. Whisk in oil until emulsified. Whisk in pepper and 1 teaspoon of the salt.
• Place chicken in a large bowl. Add 3/4 cup garlic-lemon mixture (reserving remaining mixture in a separate bowl); toss to coat. Cover bowl with plastic wrap; chill 1 hour.
• Meanwhile, bring a large pot of water to a boil over high. Add couscous, and return to a boil. Reduce heat to medium. Simmer, stirring occasionally, until couscous is tender, about 10 minutes. Drain; transfer to a large bowl. Cool 10 minutes. Add remaining 3/4 cup garlic-lemon mixture to couscous; toss to coat. Cover; chill until ready to serve or up to 1 day.
• Preheat a gas grill to medium (350°F to 400°F). Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle evenly with 1/2 teaspoon of the salt. Using tongs, transfer chicken to unoiled grates, skin sides down. Grill, uncovered, until a thermometer inserted in thickest portion of thighs registers 165°F (13 to 14 minutes per side for legs and breasts and 10 minutes per side for wings). Add lemon halves, cut sides down, to grates while chicken cooks; grill until charred, 2 minutes. Let chicken rest 10 minutes.
• Stir cucumbers, parsley, mint, and remaining 1/2 teaspoon salt into couscous mixture. Divide couscous, chicken, and charred lemons among 4 plates.

SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS

Steps:

• Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
• Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
• Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
• Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
• Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

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.

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS

Steps:

• Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
• Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
• Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

LEMON PEPPER CHICKEN AND COUSCOUS

Steps:

• Bring 1 cup water to a boil. Add one cup cous cous. Let stand for 5 minutes. Fluff with fork.
• Cook chicken breasts with 1/4 cup lemon juice and 1 teaspoon pepper to your desire. Bake, grill, broil, or even microwave - just make sure they are cooked!
• Once coooked, chop chicken into bite-size pieces. Add to cooked cous cous.
• Chop bell peppers and roma tomatoes into small bite-size pieces. Add to cooked cous cous and chicken mixture.
• Add 1 teaspoon of salt and 1 teaspoon of pepper, as well as 1 tablespoon chopped oregano. Mix well.
• Top with grated Parmesan cheese and serve! Enjoy!

LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS

Steps:

• Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
• Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
• Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
• Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.

CHICKEN WITH LEMON & COURGETTE COUSCOUS

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
• Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.

SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI

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.

LEMON PEPPER CHICKEN I

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.