Angies Chicken Couscous Recipes

CHICKEN WITH COUSCOUS

Steps:

• In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.

CHICKEN WITH COUSCOUS

Steps:

• In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
• Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
• In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

QUICK CHICKEN COUSCOUS

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.

NORTH AMERICAN CHICKEN COUSCOUS

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.

CORIANDER CHICKEN COUSCOUS

Steps:

• Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.
• Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.
• Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.
• Add the olives, cilantro, and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.

ONE PAN CHICKEN COUSCOUS

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.

MEDITERRANEAN CHICKEN COUSCOUS

Steps:

• Heat broth and seasoning packet from couscous in the microwave on high for 3-5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
• Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold.
• Note: Substitute 4 tsp dried basil if you can't get fresh.

ANGIES CHICKEN COUSCOUS

Steps:

• put all spices besides the harissa and the cheese in a mortar and grate until you get a powder.
• Heat the oil in a pan and add the 2 tsp of the spicepowder. Then salt the chicken and fry it on the skinside in the spices for 5 minutes.
• Boil the water and add the veggie stock. Soak the couscous in the stock with a slice of butter or olive oil for 10 minute
• Add the onion to the chicken and fry for 2 minutes add the cashews and sesam seeds. Add the couscous and the rest of the spice powder.
• After having stired it well, add the cream cheese.