MOROCCAN-INSPIRED CHICKEN COUSCOUS
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
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
MEDITERRANEAN CHICKEN AND COUSCOUS
From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.
Provided by Marg CaymanDesigns
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
- Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
- Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
- Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.
MEDITERRANEAN CHICKEN COUSCOUS
From January 2006 Southern Living. We had this for dinner last night. At first taste, I thought it was just okay; by the time I got it to the table, though, it tasted really good. I had the leftovers cold for lunch today, and it was just as good as last night. I used about 2 oz of feta, and I used a deli-roasted chicken.
Provided by JeriBinNC
Categories Grains
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth and seasoning packet from couscous in the microwave on high for 3-5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
- Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold.
- Note: Substitute 4 tsp dried basil if you can't get fresh.
Nutrition Facts : Calories 216, Fat 7.1, SaturatedFat 3.3, Cholesterol 52.8, Sodium 222.6, Carbohydrate 18.2, Fiber 1.5, Sugar 1.7, Protein 18.9
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
MEDITERRANEAN CHICKEN AND COUSCOUS (5 WW POINTS)
Make and share this Mediterranean Chicken and Couscous (5 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories Chicken
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a small saucepan. Add the couscous. Cover and remove from the heat. Let stand 5 minutes.
- While couscous cooks, combine red pepper and green onions in a bow. Cover loosely with plastic wrap and microwave on High for 4 minutes until vegetables are crisp-tender. Drain and sprinkle with garlic powder.
- Fluff couscous with a fork. Add couscous, chicken, vinegar and basil to the cooked vegetables. Toss well. Cover with the plastic wrap and microwave on High for 1 - 2 minutes or until heated. Toss again and serve immediately.
- 5 servings, 5 POINTS each.
- The vinegar sounds strange, but it gives a nice Middle Eastern tang to the dish. Otherwise it would be pretty bland.
Nutrition Facts : Calories 317.5, Fat 6, SaturatedFat 1.6, Cholesterol 57.2, Sodium 69.4, Carbohydrate 37.1, Fiber 3.2, Sugar 1.7, Protein 27.3
More about "mediterranean chicken and couscous 5 ww points recipes"
ONE PAN MEDITERRANEAN CHICKEN AND ISRAELI COUSCOUS
From rachelcooks.com
4.6/5 (44)Total Time 38 minsCategory Main DishCalories 555 per serving
- When oil is hot, add chicken, and sprinkle with pepper and 1/2 teaspoon of salt, and cook and brown for 4 minutes on each side.
- Push chicken to the side, reduce heat to medium, and add peppers and onions. Sprinkle peppers and onions with 1/4 teaspoon salt, oregano, and thyme. Cook for another 4 minutes, stirring frequently.
MEDITERRANEAN CHICKEN COUSCOUS SALAD BOWLS - COOKIN …
From cookincanuck.com
5/5 (1)Total Time 27 minsCategory EntreesCalories 374 per serving
- Divide the spinach between two bowls. Top each with half of the chicken, cooked Israeli couscous, cucumber, tomatoes, feta and olives.
MOROCCAN CHICKEN, VEGETABLE & COUSCOUS SOUP | HEALTHY …
From weightwatchers.com
Cuisine MoroccanCategory Dinner,LunchServings 1Total Time 25 mins
MOROCCAN COUSCOUS RECIPE – WELLPLATED.COM
From wellplated.com
MEDITERRANEAN CHICKEN | FEASTING AT HOME
From feastingathome.com
CHICKEN SOUVLAKI WITH HERBED COUSCOUS - EATINGWELL
From eatingwell.com
MEDITERRANEAN CHICKEN | RECIPES | WW USA
From weightwatchers.com
MEDITERRANEAN ROAST CHICKEN | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
THESE 14 CHICKEN AND COUSCOUS RECIPES ARE A PERFECT …
From allrecipes.com
MEDITERRANEAN CHICKEN COUSCOUS SALAD | SIMPLE …
From simple-nourished-living.com
MEDITERRANEAN CHICKEN RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
MEDITERRANEAN CHICKEN & COUSCOUS | NEAREAST.COM
From neareast.com
ONE PAN MOROCCAN CHICKEN AND COUSCOUS - COOKING …
From cookingclassy.com
MEDITERRANEAN CHICKEN COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
MEDITERRANEAN CHICKEN WITH COUSCOUS RECIPE | PAN-FRY
From hannaford.com
COUSCOUS SALAD | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
MEDITERRANEAN CHICKEN WITH WHOLEMEAL COUSCOUS
From healthyfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love