Best Chili Flavored Couscous Recipes

SEASONED COUSCOUS

Seasoned Couscous image

"Partner it with delicious Seasoned Couscous, and you have a winner," Ruth says. Flecked with basil and parsley, the speedy stovetop side dish comes together in a snap.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups water
1 tablespoon butter
1 tablespoon dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 package (10 ounces) couscous

Steps:

In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

QUICK CHICKEN COUSCOUS

Quick Chicken Couscous image

Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 19

Ingredients

1 ¼ cups whole wheat couscous
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 tablespoons olive oil
1 (8 ounce) skinless, boneless chicken breast half
1 pinch kosher salt to taste
1 tablespoon olive oil, or more to taste
½ cup diced red onion
1 cup chicken broth
½ cup diced zucchini
½ cup diced green beans
½ cup diced red bell pepper
¼ cup thinly sliced green onions
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
2 tablespoons crumbled feta cheese, or to taste
1 pinch chili flakes

Steps:

Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
Season chicken on both sides with salt.
Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g

VEGETARIAN CHILI WITH COUSCOUS

Vegetarian Chili With Couscous image

Found in a Shape magazine Nov 2004. This is one of my favorite chili recipes now that my family is trying to eat less meat.

Provided by lyssa.marie

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1/2 cup onion, chopped
1 green bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon dried oregano
1 bay leaf
2 tablespoons chili powder
2 teaspoons salt
1 (28 ounce) can diced tomatoes
2 (14 ounce) cans vegetable broth or 2 (14 ounce) cans water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1/4 cup uncooked whole wheat couscous

Steps:

Heat oil in an large stockpot over medium heat. Add onion, green pepper, garlic and jalapeno and saute 2 minutes.
Add herbs and spices and salt.
Stir well to coat vegetables.
Add tomatoes, broth and beans and bring mixture to a boil.
Reduce heat and simmer, uncovered, for 3 minutes.
Add couscous and simmer, uncovered, 5 minutes.
Discard bay leaf.
Ladle chili into boals and top with your favorite toppings.

Nutrition Facts : Calories 322.5, Fat 4.3, SaturatedFat 0.7, Sodium 1243.5, Carbohydrate 56.6, Fiber 19.6, Sugar 7.6, Protein 19

CHILI-FLAVORED COUSCOUS

Chili-Flavored Couscous image

Categories Side Quick & Easy Spice Couscous Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 small onion, chopped fine
1 tablespoon olive oil
1 teaspoon chili powder
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons thinly sliced scallion greens

Steps:

In a heavy saucepan cook the onion in the oil over moderate heat, stirring occasionally, until it is golden, add the chili powder, and cook the mixture, stirring, for 1 minute. Add the broth, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and stir in the scallion greens.