Tropical Couscous Recipes

JERK CHICKEN WITH TROPICAL COUSCOUS

Steps:

• Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit., Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings., In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.

TROPICAL COUSCOUS

Steps:

• Add orange juice and cumin to a saucepan; bring to a boil.
• Add in couscous; cover.
• Remove from heat and let stand 5 minutes.
• Fluff couscous; transfer to a large bowl; let cool.
• In a small bowl, mix together the oil, soy sauce, and lime juice; stir into couscous.
• Add in the cilantro, basil, chives, ginger, mango, and orange; toss to combine.
• Sprinkle w/ nuts.

SPICY TROPICAL COUSCOUS SALAD

Steps:

• Cook couscous according to package directions WITHOUT oil or butter.
• Fluff couscous with fork and set aside in a bowl to cool.
• Add remaining ingredients to cooled couscous and mix well.
• Refrigerate 1 hour before serving.

TROPICAL CHICKEN COUSCOUS W/ RUM VINAIGRETTE

Steps:

• Put the dried couscous and dried mango into a large bowl and pour over the boiling water.
• Cover bowl tightly with plastic wrap and let sit for 10 minutes.
• Meanwhile, whisk together the rum vinaigrette.
• After the couscous has finished cooking, take the plastic off and add chicken and green onions to the bowl and stir just to combine.
• Pour over the vinaigrette toss the mixture to make sure it all gets a bit of the dressing.
• Stir through the toasted almonds and season if you feel necessary.
• Serve.