Best Mediterranean Chicken And Couscous Recipes

MEDITERRANEAN CHICKEN AND COUSCOUS

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
• Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
• Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
• Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.

MEDITERRANEAN CHICKEN AND COUSCOUS SALAD

Steps:

• In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
• Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
• Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
• In a small stockpot, bring chicken stock to a boil.
• Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
• While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
• Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
• Fold in the lemon juice, zest, and chopped herbs.
• Season with salt and pepper if needed.

MEDITERRANEAN CHICKEN AND SAUSAGE COUSCOUS POT

Steps:

• Heat a large soup pot with the EVOO over medium-high heat. Add the sausage and brown all over for about 5 minutes. Move the sausage to one side of the pot and then add the sliced chicken. Season liberally with salt and pepper and add the poultry seasoning. Brown the chicken for about 3 minutes, then turn to brown opposite side. Add the onion, garlic, celery, and bell pepper. Cook for 2 minutes, stirring frequently. Add the defrosted green beans and the chicken stock. Bring the liquid up to a simmer, then add the olives, capers, orange slices, and orange zest, and stir to distribute. Stir in the couscous and cover the pot with a tight-fitting lid. Turn the stove off and let the pot sit covered for 5 minutes. Remove the lid and add the parsley while fluffing the dish with a serving fork. Serve immediately, making sure everyone gets a sausage link.
• Broths and stocks have come a long way in the last few years, not only with their taste and consistency but with their packaging, too. They now come in resealable paper containers found on the soup aisle right alongside the cans. The paper containers make storage of remaining product easy; always keep some on hand in your refrigerator. Stocks especially add long-cooked flavor to any quick-cooking dish!

MEDITERRANEAN CHICKEN AND COUSCOUS BOWLS

Steps:

• Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
• Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
• Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.

MEDITERRANEAN CHICKEN AND SCALLION COUSCOUS

Steps:

• Mix yogurt, lemon juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander and red pepper flakes together. Place chicken tender in a food storage bag and pour in yogurt mixture. Refrigerate 1 hour to overnight.
• Preheat oven to 200 degrees F. Place foil wrapped bread in oven. Remove chicken from bag, pat off excess yogurt and season with pepper, garlic powder, and onion powder. Heat a large skillet over medium heat with 2 tablespoons of extra-virgin olive oil, add chicken to skillet and cook 2 to 3 minutes each side until golden brown. Remove chicken from pan and cover to keep warm.
• Meanwhile add 2 cups of chicken stock to a saucepan over medium high heat and bring to a boil. Add chopped scallions, couscous and salt and pepper to taste. Remove from heat cover with lid and let stand 10 minutes.
• Add remaining 2 tablespoons of extra-virgin olive oil to skillet. Cook onions, red peppers and garlic 2 to 4 minutes. Add artichoke hearts, olives and remaining cup of chicken stock bring to a simmer. Return chicken tenders to skillet. Cover and simmer 8 minutes or until chicken is cooked through.
• Fluff couscous with fork. Mix cornstarch with water and pour into simmering mixture stir to combine. Top chicken with fresh chopped parsley. Remove bread from oven. Serve over couscous with warm flat/pita bread.