No Cook Chicken Couscous Food
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
NO-COOK CHICKEN COUSCOUS
A super-healthy dish that's ready in minutes and just as good hot or cold. It counts as one of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Tip the couscous into a heatproof bowl with the peas. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.
- Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked couscous. Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste - you probably won't need to add any salt, just some pepper. Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it's all ready to serve.
Nutrition Facts : Calories 315 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Categories Couscous
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
ONE PAN CHICKEN COUSCOUS
Make and share this One Pan Chicken Couscous recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large frying pan and cok the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.
- Stir in the ginger and harissa to coat everything and cook for 1 more minute.
- Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once.
- Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the cous cous has soaked up all the broth and is soft.
- Fluff up the cous cous with a fork and serve with extra harissa if liked.
Nutrition Facts : Calories 462.9, Fat 10, SaturatedFat 2.2, Cholesterol 36.3, Sodium 359.5, Carbohydrate 69.3, Fiber 6.7, Sugar 10.7, Protein 23.4
NORTH AMERICAN CHICKEN COUSCOUS
Make and share this North American Chicken Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into bite-size pieces.
- In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
- Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
- Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
- In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
- Stir in the couscous; cover.
- Remove pan from heat; let stand for 5 minutes.
- Fluff couscous with a fork.
- On individual plates, serve couscous with chicken and veggie mixture on top.
- Garnish with toasted almonds.
Nutrition Facts : Calories 547.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 65.8, Sodium 892.8, Carbohydrate 74.3, Fiber 7.6, Sugar 17.5, Protein 40.7
CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT
I recently discovered this on Epicurious and I'm in love! I think I could have this every night for a week. It's easy and fast enough to do when you get home from work too. I have been having it with some peas to add some green to the plate and iced mint tea. I am posting the original recipe but here are the comments of another user. I have been useing these recomendations: "Natalie from San Francisco, CA on 05/23/06 I love this recipe. One change I make is to use chicken thighs only, cook (boil in stock or saute) until they are about 95% done and then shred them when cool. I add the chicken at the last minute with the other ingredients so it finishes cooking in a couple of minutes. I find the dish is quicker, uses less oil and the spices get more evenly distributed. I usually use a sweeter dried fruit, like prunes or raisins, and a tart fruit, like apricots or cranberries. I've also made this dish with the larger size couscous (could be harder to find) as well as the traditional couscous and I find that the texture of the larger couscous is a nice addition."
Provided by Annacia
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
- Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
- Turn chicken and transfer skillet to oven.
- Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
- Transfer chicken to plate; tent with foil.
- Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
- Remove skillet from heat, stir in couscous and 1 teaspoon mint.
- Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- Mound couscous on platter; place chicken atop couscous.
- Sprinkle with 1 teaspoon mint and serve.
Nutrition Facts : Calories 639.8, Fat 24.8, SaturatedFat 6.4, Cholesterol 138.6, Sodium 175.2, Carbohydrate 65.7, Fiber 6.6, Sugar 1.9, Protein 39.3
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