Chicken And Veggie Couscous Recipes

CHICKEN VEGETABLE COUSCOUS

Steps:

• Cook couscous as directed on package.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
• Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
• Serve chicken mixture over couscous. Sprinkle with cheese.

CHICKEN AND VEGETABLE COUSCOUS

Steps:

• Soak the saffron in 50ml boiling water. Meanwhile, heat 2 tbsp of olive oil in a large lidded casserole over a medium-high heat. Brown the chicken legs on all sides until deep golden, then take out.
• Turn the heat down, add the rest of the oil, and fry the onion until soft and starting to brown. Stir in the dried spices and 1 tsp salt, cook for 1 minute, then add the chicken back in, along with 700ml of cold water and the saffron and its soaking water. Cut the stalks from the coriander, tie loosely with string and add to the dish, saving the leaves as a garnish.
• Bring to a simmer, cover, turn down the heat and cook for 40 minutes. Add the squash and courgettes to the pan, cover again and cook for 20 minutes or until the vegetables are tender. Remove the coriander stalks, tip in the chickpeas and season the broth if it needs it.
• Cook the couscous following pack instructions and toss with 1 tbsp of butter and some salt. Fry the almonds in the remaining butter until just golden and then scatter on top of the chicken with the coriander leaves before serving with the couscous on the side.

CHICKEN AND VEGGIE COUSCOUS

Steps:

• Heat oil in a 12-inch skillet over med-high heat.
• Add chicken and cook until well browned on all sides.
• With a slotted spoon, remove chicken to a plate.
• Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
• Add garlic and cook 2 minutes more, stirring frequently.
• Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
• Stir chicken broth, pepper sauce, curry powder, salt and chicken.
• Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
• Stir in almonds and parsley.

CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS

Steps:

• For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
• For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
• For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
• To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

SPRING-VEGETABLE COUSCOUS WITH CHICKEN

Steps:

• In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.