CURRIED CHICKEN AND COUSCOUS SALAD
Three cheers for curry, chicken and couscous. They create a crunchy combo!
Provided by Pillsbury Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In medium saucepan, combine water and salt. Bring to a boil. Add peas; return to a boil. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork; cool 20 minutes.
- Meanwhile, in small bowl, combine mayonnaise, orange juice, curry powder, salt and ground red pepper; blend well.
- In large bowl, combine cooled couscous and peas, and all remaining ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 30 minutes to blend flavors.
Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 1/2 Cups, Sodium 460 mg, Sugar 10 g
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
CHICKEN & VEGETABLE CURRY COUSCOUS
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
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
CURRY CHICKEN SALAD WITH COUSCOUS
If you like spice, you're gonna love the Madras curry powder used in this chicken dinner. If you prefer to keep the heat to a minimum, use the standard curry powder you're more familiar with.
Provided by Colleen Weeden
Time 30m
Number Of Ingredients 10
Steps:
- Cook couscous according to package instructions.
- For dressing: In a blender combine green onions, olive oil, vinegar, honey, garlic, and 1/4 teaspoon each salt and black pepper. Cover; blend until smooth.
- In a medium bowl toss chicken with curry powder.
- To serve, top couscous with vegetables and chicken mixture. Drizzle with dressing. Season to taste. Serves 4.
Nutrition Facts : Calories 442 kcal, Carbohydrate 43 g, Cholesterol 78 mg, Protein 26 g, SaturatedFat 3 g, Sodium 446 mg, Sugar 7 g, Fat 18 g, UnsaturatedFat 14 g
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
- To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
- To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CURRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
- Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
- Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
- Just before serving, add the dressing to the salad and toss well to coat.
CURRIED CHICKEN WITH COUSCOUS
Make and share this Curried Chicken With Couscous recipe from Food.com.
Provided by quixoposto
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken in 1/2 inch strips.
- Combine water, 3/4 cup coconut milk, and 1/2 teaspoon salt in saucepan. Bring to boil. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork.
- Combine 1/2 teaspoon salt, flour, and curry. Add chicken and toss to coat.
- Heat oil in large non-stick skillet over med-high heat. Add chicken and stir fry for 5 minutes.
- Stir in remaining coconut milk, carrot and raisins; reduce heat, and simmer for 7 minutes or until chicken is done.
- Serve over couscous. Sprinkle with cilantro.
Nutrition Facts : Calories 367.2, Fat 4.3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 682.3, Carbohydrate 48.1, Fiber 4, Sugar 8.4, Protein 32.8
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED COUSCOUS AND CHICKEN SALAD.
This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner.
Provided by akgrown
Categories Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in microwave or saucepan.
- Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
- Fluff couscous with a fork and let cool to room temperature.
- In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 367.7, Fat 16.8, SaturatedFat 2.7, Cholesterol 47, Sodium 351.6, Carbohydrate 36.8, Fiber 2.5, Sugar 11, Protein 18.6
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MOROCCAN CHICKEN COUSCOUS SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
Ratings 47Calories 434 per servingCategory Chicken, Lunch, Salad
- Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes.
- When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.
- To make the chicken, combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours.
CURRIED COUSCOUS SALAD - THE DARING GOURMET
From daringgourmet.com
5/5 (7)Total Time 25 minsCategory Main Dish, Side DishCalories 354 per serving
- To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set
- Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine.
- To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.
- Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.
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