MEDITERRANEAN CHICKEN SALAD
Tender, boneless chicken breasts are marinated in sun dried tomato dressing, grilled with sweet bell peppers, and served atop a crunchy romaine bed sprinkled with feta and olives.
Provided by Marjory
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
- Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
- Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
- Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
Nutrition Facts : Calories 719.7 calories, Carbohydrate 23 g, Cholesterol 93.7 mg, Fat 51.5 g, Fiber 4.1 g, Protein 33.2 g, SaturatedFat 9.6 g, Sodium 2213.2 mg, Sugar 17.8 g
MEDITERRANEAN CHICKEN AND COUSCOUS
From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.
Provided by Marg CaymanDesigns
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
- Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
- Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
- Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.
THESE MEDITERRANEAN CHICKEN AND COUSCOUS BOWLS ARE ENDLESSLY ADAPTABLE
These quick chicken-and-veggie bowls are endlessly adaptable depending on what you have on hand. Beyond cucumber and tomato, you could try thinly sliced carrots, steamed broccoli florets and zucchini, or roasted cauliflower. You could also sub flaked salmon or sliced cooked lamb for the chicken. Treat the couscous like pasta, simmering until tender and then draining. Unlike most pastas, you'll want to rinse and drain the couscous so the grains don't clump together.
Provided by Cooking Light
Time 40m
Yield Serves 4 (serving size: about 1 3/4 cups)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
- Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
- Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.
Nutrition Facts : Calories 473, Carbohydrate 55 g, Fat 14 g, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, Sodium 608 mg, Sugar 4 g
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
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
MEDITERRANEAN CHICKEN AND COUSCOUS SALAD
When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.
Provided by hello
Categories Free Of...
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
- Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
- Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
- In a small stockpot, bring chicken stock to a boil.
- Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
- While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
- Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
- Fold in the lemon juice, zest, and chopped herbs.
- Season with salt and pepper if needed.
Nutrition Facts : Calories 269.4, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.9, Sodium 121.5, Carbohydrate 47.8, Fiber 4.8, Sugar 4.6, Protein 9.3
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