Best Lemon Couscous Skillet Supper Recipes

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LEMON COUSCOUS RECIPE



Lemon Couscous Recipe image

This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.

Provided by Jaclyn

Categories     Side Dish

Time 10m

Number Of Ingredients 8

2 Tbsp extra virgin olive oil
1 1/2 tsp minced garlic ((1 large clove))
1 1/4 cups low-sodium chicken broth ((or vegetable broth))
1 tsp lemon zest
2 Tbsp fresh lemon juice
Salt
2 Tbsp chopped fresh parsley, (or more to taste (optional)*)
1 cup (6 oz) couscous ((not pearl couscous))

Steps:

  • Heat olive oil in a medium saucepan over medium-low heat.
  • Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
  • Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
  • Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
  • Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

LEMON CHICKEN AND TOMATOES WITH COUSCOUS



Lemon Chicken and Tomatoes with Couscous image

Dinner ready in 25 minutes! Peppered chicken with a hint of lemon served over couscous and tomato slices - a deliciously mouth-watering meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 teaspoons olive or canola oil
2/3 cup uncooked whole wheat couscous
1 cup water
1 cup fat-free chicken broth with 33% less sodium
2 tablespoons lemon juice
4 very thin slices lemon
2 large tomatoes, thinly sliced

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In shallow dish, mix flour and pepper. Coat chicken with flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown and no longer pink in center. Remove skillet from heat. Place chicken on plate; cover to keep warm.
  • Cook couscous in water as directed on package.
  • Add broth, lemon juice and lemon slices to same skillet. Heat to boiling over high heat. Cook, stirring constantly, until broth is reduced by half. Return chicken to skillet; cook 1 to 2 minutes to glaze. Remove lemon slices from skillet; discard. Spoon couscous onto serving plates; top with tomato slices. Place chicken over tomato; drizzle with juices in skillet.

Nutrition Facts : Calories 360, Carbohydrate 33 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

LEMON COUSCOUS CHICKEN



Lemon Couscous Chicken image

From "The South Beach Diet" copyright 2003. Phase Two Recipe. This recipe calls for it to be chilled, but we had it warm. It was wonderful! My grocery store didn't carry the Near East roasted garlic and olive oil couscous. We just substituted with Parmesan, since it was to only flavored couscous they had.

Provided by WendyMaq

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups water
1 tablespoon extra virgin olive oil
2 cups broccoli florets
1 (6 ounce) package roasted garlic and olive oil couscous (Near East)
1 1/2 cups cooked chicken
1 lemon, juice of
1/4 teaspoon lemon peel

Steps:

  • I a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil.
  • Stir in coucous, chicken, lemon juice, and lemon peel.
  • Remove from heat. Cover and let stand for 5 minutes. Fluff lightly with a fork.
  • Chill well and serve cold.

Nutrition Facts : Calories 132.9, Fat 7.1, SaturatedFat 1.4, Cholesterol 39.4, Sodium 51.3, Carbohydrate 4.8, Fiber 1.3, Protein 14.5

SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI



Skillet Chicken With Couscous, Lemon and Halloumi image

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.

Provided by Yewande Komolafe

Categories     dinner, casseroles, one pot, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 lemons
4 ounces halloumi, torn
1/4 cup walnuts (about 1 ounce), toasted and chopped
6 shallots, peeled, 1 thinly sliced into rings, the remaining 5 quartered lengthwise
1/4 teaspoon red-pepper flakes
4 tablespoons olive oil
2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs)
Kosher salt
1 1/2 cups pearl couscous (7 1/2 ounces)
1 1/2 cups chicken broth
4 oregano sprigs
1/2 cup fresh parsley leaves and tender stems

Steps:

  • Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
  • Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
  • Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
  • Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
  • Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

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