Spiced Chicken Couscous Recipes

SPICY CHICKEN COUSCOUS

Steps:

• Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
• Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
• Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.

SPICED CHICKEN & COUSCOUS

Steps:

• To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
• Mix together the spices in a small bowl.
• Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
• In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes.
• Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve.
• Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute.
• Using a fork fluff the couscous and place the grains on a serving plate.
• Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).
• Sprinkle almonds on top.
• Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.

SPICY CHICKEN WITH COUSCOUS

Steps:

• Heat 1/2 the oil in a frying pan and add the diced chicken.
• Cook until browned and put aside.
• Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
• Cook until the onion is transparent and the zucchini is soft.
• Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
• Meanwhile prepare the couscous.
• Add the sugar to the chicken mixture and simmer for 2 minutes.
• Serve over the couscous or mix together and serve.