GRILLED LEMON CHICKEN WITH HERB COUSCOUS
We've perfected the basic grilled chicken recipe-and we're not talking about just salt and pepper. This simple grilled chicken hits the table hot and destined for lemony, herby, honeyed, Dijon-infused glory. We made the recipe fitting for a whole chicken, which makes it ideal for feeding a family or ensuring there are plenty of leftovers to last all week. From there, all you need is a hard-working side dish to round out your easy chicken dinner. In our opinion, a quick side of lemony couscous with cucumbers, fresh mint, and parsley brings new life to any weeknight sideboard menu and pairs well with the flavor of the real star: juicy, perfectly cooked, delightfully charred chicken. Voilá! A grilled chicken supper that feels anything but boring. Test Kitchen Tip: You can prepare the couscous and marinade a day in advance, and chill. Add the remaining garlic-lemon mixture to the chicken an hour before you plan to grill it. Stir in the cucumbers, herbs, and extra salt just before serving.
Provided by Ivy Odom
Categories Chicken
Time 1h45m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cut chicken wings at joints, separating flats, drumettes, and tips. Discard tips. Set aside 8 remaining chicken pieces. Stir together garlic, mustard, honey, and lemon zest and juice. Whisk in oil until emulsified. Whisk in pepper and 1 teaspoon of the salt.
- Place chicken in a large bowl. Add 3/4 cup garlic-lemon mixture (reserving remaining mixture in a separate bowl); toss to coat. Cover bowl with plastic wrap; chill 1 hour.
- Meanwhile, bring a large pot of water to a boil over high. Add couscous, and return to a boil. Reduce heat to medium. Simmer, stirring occasionally, until couscous is tender, about 10 minutes. Drain; transfer to a large bowl. Cool 10 minutes. Add remaining 3/4 cup garlic-lemon mixture to couscous; toss to coat. Cover; chill until ready to serve or up to 1 day.
- Preheat a gas grill to medium (350°F to 400°F). Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle evenly with 1/2 teaspoon of the salt. Using tongs, transfer chicken to unoiled grates, skin sides down. Grill, uncovered, until a thermometer inserted in thickest portion of thighs registers 165°F (13 to 14 minutes per side for legs and breasts and 10 minutes per side for wings). Add lemon halves, cut sides down, to grates while chicken cooks; grill until charred, 2 minutes. Let chicken rest 10 minutes.
- Stir cucumbers, parsley, mint, and remaining 1/2 teaspoon salt into couscous mixture. Divide couscous, chicken, and charred lemons among 4 plates.
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
Steps:
- Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
- Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
- Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings (4 cups couscous).
Number Of Ingredients 12
Steps:
- Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.
Nutrition Facts :
LEMONY APPLE CHICKEN COUSCOUS
This couscous dish has a sweet and tangy combination of fresh and cooked ingredients. Thinly sliced apple and chicken breast are served on a bed of couscous with vegetables and sweet golden raisins. Cherry tomatoes and toasted pecans add a wonderful garnish to this array of flavors and colors.
Provided by sszz907
Categories Chicken Breast
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Place the chicken breast in a baking dish. Zest one lemon on top of the chicken and squeeze all of the juice over it.
- Bake the chicken for approximately 30 minutes or until done (this is for boneless skinless chicken breast, adjust cook time if using chicken with bones).
- After you remove the chicken from the oven, lay the pecan pieces on a pie tin (or some type of metal baking sheet) and bake them for 10 minutes.
- Zest the second lemon into a bowl and set aside.
- Measure the 1 1/2 cups of water into a pot and add a dash of salt.
- Squeeze the juice from the second lemon into the pot with the water and bring it to a boil.
- All at once, add the couscous, peas, shredded carrot, basil, and golden raisins to the pot. Then cover and let it simmer for two minutes.
- Stir the couscous mixture slightly and let it sit for a few minutes.
- Thinly slice the apple and chicken breast. Cut each cherry tomato in half.
- Serve the couscous in a large dish and arrange the chicken and apple slices on top. Then place the cherry tomatoes around the edge of the slices and sprinkle the pecans and lemon zest on top (be as decorative as you would like).
Nutrition Facts : Calories 571.5, Fat 18.6, SaturatedFat 2.6, Cholesterol 30.9, Sodium 140.8, Carbohydrate 87.3, Fiber 12.3, Sugar 22.9, Protein 22.8
LEMON COUSCOUS
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
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 COUSCOUS CHICKEN
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
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
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