Chicken Satay Couscous Salad Recipes

COUSCOUS CHICKEN SALAD

Steps:

• In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

CHICKEN SALAD WITH COUSCOUS

Steps:

• Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
• In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
• Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS

Steps:

• In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
• Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
• Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
• Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
• Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
• Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
• Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

CHICKEN SATAY-STYLE WITH COUSCOUS

Steps:

• In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the couscous and steep for 15 minutes while you proceed to the next step. In another mixing bowl combine the garlic, curry powder and peanut butter and whisk in the remaining coconut milk and lemon or lime juice and another teaspoon of salt.
• Marinate the chicken strips in this mixture while the couscous is also steeping. Melt the butter in a wide large skillet, over medium heat. Add the chicken with its marinating liquid and cook, stirring frequently until the chicken turns opaque, about 3 minutes. Cover and simmer, over low heat for 5 minutes or until the chicken is just cooked through. Scatter the couscous over the chicken, and simmer, covered, over low heat for 8 minutes or until the couscous has heated and the chicken is cooked through.
• Take care to do this last step over low heat or the chicken will burn. Mix the ingredients together, adjust seasoning and serve immediately. Garnish with peanuts and chopped cilantro if you wish.

CHICKEN SATAY SALAD

Steps:

• Combine the first three ingredients in a bowl. Cut the chicken breast into very thin slices, about 1/6 of an inch thick. Add the chicken (or shrimp) to the marinade and cover with plastic wrap. Allow to marinade for at least 2 hours or refrigerate overnight.
• Cook vermicelli according to package directions and then rinse under cold water and drain.
• Peel carrots and then either shred or julienne them.
• Arrange noodles on a plate and top with the lettuce, carrots and bean sprouts.
• Heat a pan over high heat and add a teaspoon of oil. Heat until almost smoking hot! Add the chicken in batches and quickly sear for about 1 to 2 minutes, until golden brown on both sides. Place chicken on top of noodles and salad and sprinkle with cilantro.

CHICKEN SATAY COUSCOUS SALAD

Steps:

• Cut the chicken breasts into cubes. Coat with satay sauce and fry until done. Cool.
• Prepare the couscous as directed on the bag. Prepared couscous should be around 2 cups. Cool.
• Cut the sun-dried tomatoes, tomatoes and mush the feta.
• Optional - cut the avocado and onion into 1 cm cubes.
• Toss everything together and sprinkle with sunflower seeds.