Basil Chicken Couscous Recipes

BLACK PEPPER BASIL CHICKEN WITH CAULIFLOWER COUSCOUS (LOWER CARB

Steps:

• Place ground chicken in a container that can be closed with a lid, add the 1 Tbsp of Black Pepper Sauce and the minced basil, and mix well. Set aside. (I like to let this sit for at least 30 minutes before cooking.).
• Chop the leek, yellow onion, and cabbage into 1/2-inch pieces. Slice the red radish fairly thinly, but it doesn't have to be paper thin. Chop and mince the scallions (green onions) and garlic.
• Make the cauliflower "couscous": put the cauliflower florets into a food processor and whir until they're all broken up and look like couscous! It won't take long, perhaps a minute. Set aside.
• Add 1 Tbsp of the coconut oil to a large, hot, heavy pan on the stove (I use a large Le Creuset). As soon as it has melted, add in the vegetables (except for the cauliflower!) and combine well. Saute the vegetables, stirring *occasionally* (you want them to brown a bit and not simply steam in their juices), until they've softened some and most of them have a bit of browning on them, about 7-8 minutes.
• Combine the hot water and granulated (or powder) chicken bouillon and stir to dissolve. Pour into the vegetable mixture, add the Bragg's aminos (or tamari/soy), lower temperature to low, cover, and allow to simmer until softish or your desired texture. I prefer my veggies fully cooked, and simmering them together with the bouillon adds a lot of flavor.
• Meanwhile, in a separate hot, heavy pan (again, I use a Le Creuset), add the remaining 1 Tbsp coconut oil. When it is melted and hot - it won't take long - add the chicken mixture to flatten and spread it along the bottom to brown. When it has browned on one side, use a flat spatula to flip it over and brown on the other side. Don't stir it too much at first, as you want it to brown.
• Meanwhile, uncover the other pan containing vegetables. In a small dish, mix together the arrowroot powder with the cold water and stir together until well combined. Pour the arrowroot mixture into the vegetables and stir well - the vegetable liquid will begin to thicken. Continue stirring until everything is well-combined.
• When the chicken has fully browned, begin breaking up the meat into a "gravel" of the size you prefer.
• Add the browned chicken mixture to the vegetables, and stir to combine. Taste, and add an additional teaspoon of Black Pepper Sauce (or more, to taste) and/or Braggs/tamari/soy sauce to taste.
• Serve the Black Pepper Basil Chicken and veggies over 4 ounces of cauliflower "couscous" per serving, and enjoy!
• Note: I like the couscous just as they are, raw, but if you like you can microwave them briefly to soften them up. But raw they have almost the exact texture of cooked pasta-couscous, and they're delicious just as they are. Experiment, and decide for yourself.

BASIL PESTO COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• Topping: In a blender, blend all topping ingredients except the parmesan.
• (Alternately, use a ready made basil pesto).
• Cook blended mixture (pesto) in a pan until warm/hot.
• Mix the warm topping mix with couscous.
• Toss with parmesan cheese.
• Serve immediately.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

Steps:

• Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

BASIL CHICKEN COUSCOUS

Steps:

• Preheat oven for 425°F.
• Combine the first five ingredients. Stir well, then mix in the zucchini, peppers, onions, garbanzo beans, raisins and mushrooms. After vegetables are coated well, put them into a shallow baking pan. Bake for 25 minutes or until vegetables are tender. Stir occasionally.
• While vegetables are baking, cook chicken breasts in a skillet using some olive oil, basil, and garlic seasoning to taste.
• Cook couscous according to package directions.
• When all ingredients are cooked, serve chicken and vegetables over couscous.
• (Note: To decrease preparation time, cut up vegetables beforehand. I cut all mine up then froze them until I wanted to make this recipe.).