Best Chicken Wcouscous Wasparagus And Red Grapes Recipes

HERBED CHICKEN WITH GRAPES

Herbed Chicken with Grapes image

Make and share this Herbed Chicken with Grapes recipe from Food.com.

Provided by Millereg

Categories Stew

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can fat free chicken broth, divided
1 teaspoon lemon pepper seasoning
1 cup couscous
4 boneless skinless chicken breast halves (about 1 pound total weight)
1 tablespoon vegetable oil
2 tablespoons dry white wine
2 teaspoons cornstarch
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1 cup red grapes, seedless
toasted slivered almonds

Steps:

Reserve ½ cup of the broth.
Bring the remainder of the broth and the lemon pepper to a boil.
Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes.
Meanwhile, gently flatten chicken to uniform thickness.
In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken.
Combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch.
Pour the mixture into skillet and cook, stirring constantly, until thickened.
Return the chicken to the skillet and add the grapes.
Heat.
Fluff couscous with a fork.
Serve chicken over couscous, and garnish with almonds.

ROAST CHICKEN WITH GRAPES

Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

CHICKEN & ASPARAGUS WITH COUS COUS

Chicken & Asparagus With Cous Cous image

I adapted this from a recipe I saw on one of Jamie Olivers TV shows - it is so simple yet the flavours are beautiful !!

Provided by Jacqui from Oz

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken breast fillets, sliced
10 asparagus spears, cut into 1/3rds (or more if you like them)
1/2 cup bacon, diced
1/4 cup olive (more or less depending on taste)
1 cup cherry tomatoes, halved or 1 cup chopped tomato
1 tablespoon butter
2 tablespoons olive oil
1 cup chicken stock, heated
couscous, to serve

Steps:

Heat oil and butter in large frypan, then add chicken pieces and cook until golden.
Throw in the bacon, olives (cut up if you wish), asparagus and 3/4 cup of the tomatoes. Cook until chicken is tender and bacon is crisp.
Pour in the chicken stock and remaining tomatoes and cook until stock has formed a slightly thickened sauce.(Note, some or all of the chicken stock can be replaced with wine if preferred).
Place frypan in middle of table, along with big bowl of cous cous and let people dig in!

Nutrition Facts : Calories 213.8, Fat 19.5, SaturatedFat 5.8, Cholesterol 21.7, Sodium 330.1, Carbohydrate 5.8, Fiber 1.5, Sugar 2.4, Protein 4.9

CHICKEN AND GRAPES WITH CREAMY MUSTARD SAUCE AND COUSCOUS

Chicken and Grapes With Creamy Mustard Sauce and Couscous image

Make and share this Chicken and Grapes With Creamy Mustard Sauce and Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 44m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 1/2 lbs chicken tenders
salt
fresh ground black pepper
1/3 cup white wine
1 cup half-and-half
1/4 cup grainy stone ground mustard
1 cup red seedless grapes, halved
2 cups chicken broth
2 cups couscous

Steps:

Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
Dredge chicken in flour; season with salt and pepper.
Add chicken to skillet; cook 7-8 minutes or until browned.
Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
Combine the half-and-half and mustard; pour over the chicken.
Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
Lower heat to low and simmer 3-5 minutes.
Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
Serve mounds of couscous with chicken and grapes alongside or on top.