Best Parmesan Chicken Couscous Recipes

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NEAR EAST PARMESAN COUSCOUS



Near East Parmesan Couscous image

Bring the flavors of the Mediterranean into your home with this copycat Near East Parmesan couscous recipe. Serve this couscous recipe as a light side dish and your guests will think it must be straight from a box.

Provided by LINDA BAILEY

Categories     Other Side Dishes

Time 10m

Number Of Ingredients 6

1 c dry couscous
1 c chicken stock
1 clove garlic, minced
1/2 onion, minced
2 Tbsp butter
1/3 c grated parmesan cheese

Steps:

  • 1. Melt butter in a saucepan on medium heat. Add garlic and onions and saute until soft. Add chicken stock and bring to a boil. Add couscous. Cover and remove from heat. Let stand for five minutes, then fluff with a fork.
  • 2. Add remaining ingredients: pepper, balsamic vinegar, and grated Parmesan. Fluff again and serve while hot. DO NOT overcook. It will become a gloppy mess if you allow it to sit too long. Yummy add-ins include feta or goat cheese, basil, parsley, diced or sun-dried tomatoes.

QUICK PARMESAN COUSCOUS



Quick Parmesan Couscous image

Make and share this Quick Parmesan Couscous recipe from Food.com.

Provided by nsomniak6

Categories     < 15 Mins

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

2 cups chicken broth
1 tablespoon butter
1 (10 ounce) package uncooked couscous, plain
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Bring 2 cups chicken broth and 1 tablespoon butter to a boil.
  • Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes.
  • Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper.
  • Fluff with a fork, and serve immediately.

Nutrition Facts : Calories 378, Fat 9.8, SaturatedFat 4, Cholesterol 15, Sodium 681.9, Carbohydrate 56, Fiber 3.6, Sugar 0.5, Protein 14.7

ISRAELI COUSCOUS WITH PARMESAN



Israeli Couscous with Parmesan image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.

SPEEDY CHICKEN PARM



Speedy Chicken Parm image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 cup Israeli couscous
1 1/2 cups low-sodium chicken broth
1 to 2 boneless skinless chicken breasts (225 to 450 grams/8 ounces to 1 pound)
1 egg
2 tablespoons mayonnaise
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup ground Parmigiano-Reggiano cheese, plus more for serving
1/2 cup plain breadcrumbs
3 to 4 tablespoons olive oil
1 tablespoon olive oil
2 cups cherry tomatoes, halved
Kosher salt
Freshly ground black pepper
1 garlic clove, thinly sliced
1/4 cup roughly chopped fresh basil, plus more for serving
1 to 2 teaspoons red wine vinegar

Steps:

  • For the couscous: Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes, or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
  • For the chicken: Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until 3/4-to 1-centimeter (generous 1/4-inch to 1/2-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
  • In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano-Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken.
  • Heat a large nonstick skillet over medium to medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side, or until golden brown and cooked through to 165 degrees F (75 degrees C), adjusting the heat as necessary. Remove the chicken to a plate to rest.
  • For the tomatoes: Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, stirring frequently, until they begin releasing some juices, about 3 to 4 minutes. Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar, to taste.
  • To serve, remove the lid from the couscous and give it a stir to loosen. Divide the couscous onto plates and top with the chicken and sautéed tomatoes. Garnish with additional Parmigiano and fresh basil.

PARMESAN COUSCOUS



Parmesan Couscous image

A light, delicate, flavorful side dish that pairs well with chicken and seafood! This is my absolute FAVORITE couscous recipe ever!!

Provided by RedVinoGirl

Categories     Grains

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup water
1 tablespoon butter
3/4 cup couscous, uncooked
1/4 cup parmesan cheese, fresh and grated
2 tablespoons green onions, chopped
2 tablespoons pimiento, diced
1 tablespoon garlic, minced
1/4 teaspoon black pepper, coarsely ground
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring water and butter to a boil. Stir in couscous.
  • Cover and remove from heat and let stand 5 minutes. Fluff with fork and stir in remaining ingredients.

Nutrition Facts : Calories 180.4, Fat 4.9, SaturatedFat 3, Cholesterol 13.1, Sodium 208.3, Carbohydrate 26.8, Fiber 1.9, Sugar 0.4, Protein 6.8

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

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