ITALIAN COUSCOUS
Steps:
- Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
- Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
JACKIE'S ITALIAN CHICKEN AND COUSCOUS
Healthy, light and refreshing summer meal. Can substitute 1/2 teaspoon of dried oregano leaves for the 1-1/2 teaspoons of fresh oregano.
Provided by momofMandM
Categories One Dish Meal
Time 35m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
- Stir in reserved tomato liquid, chicken, onion, oregano, and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken in no longer pink in center.
- Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
Nutrition Facts : Calories 425.2, Fat 15, SaturatedFat 3.7, Cholesterol 72.6, Sodium 612.5, Carbohydrate 40, Fiber 4.1, Sugar 7.2, Protein 32
ITALIAN CHICKEN AND COUSCOUS
Number Of Ingredients 0
Steps:
- 1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.3. Stir in broth heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 330 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 70mg Sodium 520mg Carbohydrate 37g (Dietary Fiber 4g) Protein 33g % DAILY VALUE: Vitamin A 8% Vitamin C 16% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch 3 1/2 Very Lean Meat 1 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
CHICKEN AND COUSCOUS
Posted for ZWT 6. Another twist on boneless, skinless chicken breasts. If you have any of this leftover, simply reheat it in the microwave or in a skillet with a little more water or chicken broth.
Provided by JackieOhNo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat the oil over medium-high heat and cook the garlic for 1 minute. Add the chicken, red pepper, and onion. Saute for 8-10 minutes or until the chicken is lightly browned on both sides, stirring occasionally.
- Add the chicken broth, water, parsley, cumin, salt, and pepper. Bring to a boil and stir in the couscous. Cover and remove from the heat. Let stand for 5-10 minutes, or until the water is absorbed. Serve immediately.
Nutrition Facts : Calories 596.5, Fat 20.7, SaturatedFat 3.2, Cholesterol 68.4, Sodium 1015.7, Carbohydrate 60.8, Fiber 4.7, Sugar 2.8, Protein 39.3
ITALIAN CHICKEN-COUSCOUS SALAD
Dinner ready in 20 minutes! Enjoy this hearty chicken and couscous salad - perfect for Italian meals!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat broth to boiling in 1 1/2-quart saucepan; reduce heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes.
- Mix couscous, vegetables and chicken in large bowl. Pour dressing over mixture; toss lightly to coat. Line 6 salad plates with lettuce. Spoon salad onto lettuce.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 60 mg, Fiber 4 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 620 mg
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