Chicken Vegetable Couscous Recipes

CHICKEN & VEGETABLE CURRY COUSCOUS

Chicken & Vegetable Curry Couscous image

For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into strips
1 package (16 ounces) frozen vegetable blend of your choice
1-1/4 cups water
1 package (5.7 ounces) curry-flavored couscous mix
1/2 cup raisins

Steps:

In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN VEGETABLE COUSCOUS

Chicken Vegetable Couscous image

Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet - a tasty dinner that can be made ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (10 ounces) couscous
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 large tomatoes, chopped (2 cups)
1 small red bell pepper, chopped (1/2 cup)
8 medium green onions, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon paprika
1 can (15 ounces) Progresso™ garbanzo beans, rinsed and drained
1/4 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 375, Carbohydrate 55 g, Cholesterol 45 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

VEGETABLE COUSCOUS

Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

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.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

SPRING-VEGETABLE COUSCOUS WITH CHICKEN

Spring-Vegetable Couscous with Chicken image

This one-pan dish would also be good with sugar snap peas added at the end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 15m

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g

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