Lemon Chicken And Tomatoes With Couscous Recipes

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LEMON COUSCOUS RECIPE



Lemon Couscous Recipe image

This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.

Provided by Jaclyn

Categories     Side Dish

Time 10m

Number Of Ingredients 8

2 Tbsp extra virgin olive oil
1 1/2 tsp minced garlic ((1 large clove))
1 1/4 cups low-sodium chicken broth ((or vegetable broth))
1 tsp lemon zest
2 Tbsp fresh lemon juice
Salt
2 Tbsp chopped fresh parsley, (or more to taste (optional)*)
1 cup (6 oz) couscous ((not pearl couscous))

Steps:

  • Heat olive oil in a medium saucepan over medium-low heat.
  • Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
  • Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
  • Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
  • Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS



Saucy Moroccan Chicken and Lemon with Date Couscous image

Braise chicken thighs with cinnamon, coriander and seared lemon slices, and serve them over a bed of couscous with dates.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 lemon, cut into 1/4-inch thick rounds (ends and seeds discarded)
2 teaspoons sugar
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups couscous
1/4 cup chopped pitted dates or golden raisins
1/2 cup loosely packed chopped fresh cilantro
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
8 small boneless, skinless chicken thighs (about 2 pounds total)
3 tablespoons tomato paste
One 15-ounce can chickpeas, rinsed and drained

Steps:

  • Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
  • Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
  • Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
  • Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
  • Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

MOROCCAN CHICKEN WITH LEMON COUSCOUS



Moroccan chicken with lemon couscous image

Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

250g couscous
zest and juice 1 lemon
1 tsp olive oil
1 tbsp clear honey
4 skinless, boneless chicken breasts , sliced into large strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can chopped tomatoes
150ml chicken stock
200g fine green beans , trimmed

Steps:

  • Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
  • Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
  • Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

Nutrition Facts : Calories 344 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.44 milligram of sodium

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS



Lemon-Paprika Chicken with Chickpeas and Couscous image

This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh lemon juice, plus lemon wedges for serving
1 tablespoon tomato paste
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 teaspoons chopped fresh thyme
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 15-ounce can chickpeas (not drained)
1 red bell pepper, chopped
3/4 cup couscous
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
  • Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
  • Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
  • Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams

LEMON CHICKEN AND TOMATOES WITH COUSCOUS



Lemon Chicken and Tomatoes with Couscous image

Dinner ready in 25 minutes! Peppered chicken with a hint of lemon served over couscous and tomato slices - a deliciously mouth-watering meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 teaspoons olive or canola oil
2/3 cup uncooked whole wheat couscous
1 cup water
1 cup fat-free chicken broth with 33% less sodium
2 tablespoons lemon juice
4 very thin slices lemon
2 large tomatoes, thinly sliced

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In shallow dish, mix flour and pepper. Coat chicken with flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown and no longer pink in center. Remove skillet from heat. Place chicken on plate; cover to keep warm.
  • Cook couscous in water as directed on package.
  • Add broth, lemon juice and lemon slices to same skillet. Heat to boiling over high heat. Cook, stirring constantly, until broth is reduced by half. Return chicken to skillet; cook 1 to 2 minutes to glaze. Remove lemon slices from skillet; discard. Spoon couscous onto serving plates; top with tomato slices. Place chicken over tomato; drizzle with juices in skillet.

Nutrition Facts : Calories 360, Carbohydrate 33 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

MOROCCAN-INSPIRED CHICKEN COUSCOUS



Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

  • Heat the oven to 425 degrees F.
  • Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
  • Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
  • Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
  • Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
  • Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
  • While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
  • When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

LEMON COUSCOUS CHICKEN



Lemon Couscous Chicken image

From "The South Beach Diet" copyright 2003. Phase Two Recipe. This recipe calls for it to be chilled, but we had it warm. It was wonderful! My grocery store didn't carry the Near East roasted garlic and olive oil couscous. We just substituted with Parmesan, since it was to only flavored couscous they had.

Provided by WendyMaq

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups water
1 tablespoon extra virgin olive oil
2 cups broccoli florets
1 (6 ounce) package roasted garlic and olive oil couscous (Near East)
1 1/2 cups cooked chicken
1 lemon, juice of
1/4 teaspoon lemon peel

Steps:

  • I a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil.
  • Stir in coucous, chicken, lemon juice, and lemon peel.
  • Remove from heat. Cover and let stand for 5 minutes. Fluff lightly with a fork.
  • Chill well and serve cold.

Nutrition Facts : Calories 132.9, Fat 7.1, SaturatedFat 1.4, Cholesterol 39.4, Sodium 51.3, Carbohydrate 4.8, Fiber 1.3, Protein 14.5

CHICKEN AND ISRAELI COUSCOUS WITH TOMATO AND LEMON



CHICKEN AND ISRAELI COUSCOUS WITH TOMATO AND LEMON image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 13

1 tbsp extra-virgin olive oil
1 cup Israeli couscous
4 boneless skinless chicken breasts
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tbsp)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving

Steps:

  • 1. Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat. 2. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet. 3. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes. 4. Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

CHICKEN WITH LEMON & COURGETTE COUSCOUS



Chicken with lemon & courgette couscous image

Add a touch of zest to your midweek meal with this low-fat family supper

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6

200g couscous
400ml chicken stock
2 tbsp olive oil
4 courgettes , grated
2 lemons , 1 halved, 1 cut into wedges
2 boneless, skinless chicken breasts

Steps:

  • Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
  • Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.

Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.37 milligram of sodium

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