Squash Chicken Couscous One Pot Food

SQUASH, CHICKEN & COUSCOUS ONE-POT

Steps:

• Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
• Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

ONE-POT SHRIMP AND CHICKEN COUSCOUS

Steps:

• Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
• Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

CURRY CHICKEN WITH COUSCOUS AND ACORN SQUASH

Steps:

• PREPARE COUS COUS.add cous cous to boiling cup of water. remove from heat and cover for 5 minutes.
• PREPARE SQUASH.Preheat oven to 400 degrees. cut tops off of squash, clean out seeds and place open side down in pan with 1/4 of water. bake for 35 minutes or until tender.
• PREPARE CHICKEN.saute onion, chicken, garlic, curry powder, pepper and paprika in butter for 3-5 minutes until onions are tender. Add bell pepper, corn, scallions, honey and broth. Bring to a boil and reduce to a simmer. Cook until chick is no longer pink.
• add cous cous to curry chicken and remove from heat. stuff cooked acorn squash with cous cous and chicken mixture.

CROCK POT SQUASH COUSCOUS

Steps:

• Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
• Place in slow cooker.
• Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
• Cover and cook on low for 5 hours or until vegetables are tender.
• Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
• With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
• Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
• Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
• Fluff with fork.
• Make well in centre of couscous; spoon in vegetables.
• Pour remaining broth over top; sprinkle with parsley.
• Makes 6 to 8 servings.
• Canadian Living.

CHICKEN COUSCOUS ONE POT

Steps:

• Toss the chicken thighs in half the spices and a pinch of salt until completely coated.
• Heat 1 tablespoon of the oil in a large saute pan with a lid.
• Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan.
• Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden.
• Stir in the rest of the spices, then cook for 1 minute longer.
• Pour over the chicken stock and scatter the olives.
• Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock.
• Cover the pan with a lid, then simmer gently for 35 to 40 minutes, until the chicken is tender.
• Lift the chicken onto a plate and keep warm.
• Take the pan off the heat.
• Stir in the juice of the lemon and couscous into the saucy onions in the pan. Top up with boiling water, if necessary, to cover the couscous.
• Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through.
• Fluff through half of the parsley and lemon zest, then sit the chicken on top.
• Scatter the remaining parsley and lemon zest on top before serving.