BALSAMIC CHICKEN WITH BROCCOLI COUSCOUS
This quick-fix recipe uses an ingenious shortcut: The broccoli cooks right along with the couscous. Just add a healthy vegetable side. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through., Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in cheese. Serve chicken with couscous.
Nutrition Facts :
BALSAMIC TOMATO COUSCOUS
We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!
Provided by ladypit
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pan, bring the broth to a boil.
- When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
- Chop the tomatoes.
- In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
- When the couscous is ready add the tomato mixture and mix well.
- Serve hot or cold.
Nutrition Facts : Calories 148.3, Fat 1.4, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 28.6, Fiber 2.4, Sugar 2.4, Protein 4.7
BALSAMIC COUSCOUS
This is a recipe I developed when I couldn't find one that was exactly what I wanted. This is a good side dish recipe for many different menus. It's also very versatile. You can add any different kind of veggies along with the onion (celery, peas, zucchini, carrots, tomatoes, corn). I use tri-color couscous in this recipe, but any kind will work.
Provided by Kendra
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
- Stir in chicken broth and bring to a boil.
- Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
- Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.
Nutrition Facts : Calories 116, Fat 2.6, SaturatedFat 0.4, Sodium 130, Carbohydrate 18.9, Fiber 1.4, Sugar 0.9, Protein 3.8
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE
Steps:
- Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
- Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
- Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
COUSCOUS WITH ARUGULA AND BALSAMIC TOMATOES
Steps:
- For the couscous:
- In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.
BALSAMIC CHICKEN WITH GARLIC COUSCOUS
Make and share this Balsamic Chicken With Garlic Couscous recipe from Food.com.
Provided by Miraklegirl
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
- Let marinate at least 10 minutes per side.
- To make couscous: pour boiling stock over couscous in a large bowl.
- Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
- Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
- Add the couscous to the pan and stir for 3 minutes.
- To cook the chicken, preheat an oiled frying pan over medium-high heat.
- Cook chicken about 4 minutes per side.
- Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
- Place couscous and top with chicken and sauce.
Nutrition Facts : Calories 704.2, Fat 27.3, SaturatedFat 11.8, Cholesterol 128.2, Sodium 440.7, Carbohydrate 67.5, Fiber 3.5, Sugar 12.1, Protein 43.2
BALSAMIC-ORANGE COUSCOUS
This side dish compliments pork tenderloin. The balsamic vinegar and grated orange peel give the couscous the added flavor it requires. It is a very subtle flavour.
Provided by heather in Ont
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place couscous in a large bowl. Combine water and juice in a small saucepan. Bring to a boil.
- Pour water mixture over couscous.
- Cover tightly and let stand for 5 minutes. Fluff with a fork and let cool for 10 minutes.
- Meanwhile, prepare vegetables and add to couscous mixture.
- Stir balsamic vinegar with orange peel, garlic, salt and pepper in a small bowl.
- Whisk in olive oil then drizzle over couscous mixture. Toss to combine.
- Taste and adjust seasoning just before serving if necessary.
Nutrition Facts : Calories 605.8, Fat 27.8, SaturatedFat 3.9, Sodium 320, Carbohydrate 76.6, Fiber 5.6, Sugar 6.9, Protein 12.1
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