Best Spicy Chicken Couscous Recipes

SPICY CHICKEN COUSCOUS

Steps:

• Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
• Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
• Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.

SPICY CHICKEN WITH COUSCOUS

Steps:

• Heat 1/2 the oil in a frying pan and add the diced chicken.
• Cook until browned and put aside.
• Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
• Cook until the onion is transparent and the zucchini is soft.
• Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
• Meanwhile prepare the couscous.
• Add the sugar to the chicken mixture and simmer for 2 minutes.
• Serve over the couscous or mix together and serve.

NORTH AFRICAN SPICY CHICKEN COUSCOUS

Steps:

• In small bowl, combine curry powder, cumin, salt, paprika, cinnamon and pepper flakes; mix North African Spice Blend well. In another small bowl, combine yogurt, lemon juice, gingerroot and 1 tablespoon North African Spice Blend (reserving remaining Spice Blend for couscous); blend well. Reserve 1/2 cup mixture for basting. Place chicken in plastic bag with remainder of marinade and turn to coat. Let stand in refrigerator 15 minutes. Grate 1 teaspoon zest from orange. Cut away remaining peel and pith. Chop orange; set aside. Remove chicken from marinade and place on broiler pan about 5-inches from heat. Broil 7 minutes; turn chicken, brush with reserved marinade. Broil additional 6 minutes or until fork can be inserted with ease and juices run clear. While chicken is broiling, bring broth, currants, orange zest and remaining Spice Blend to a boil. Stir in couscous. Remove from heat, let stand 5 minutes. Stir in chopped orange, toasted nuts, onions and cilantro. Spread on serving platter. Remove chicken to cutting board and slice diagonally into 1/2-inch slices. Arrange on couscous. Garnish with citrus curls.

SPICY COUSCOUS WITH SHRIMP CHICKEN AND CHORIZO ..AKA YUM!

Steps:

• Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
• Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
• Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
• Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
• Enjoy.

SPICY YOGURT-MARINATED CHICKEN WITH COUSCOUS

Steps:

• To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade. Preheat broiler. Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°. To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the currants, onions, and 1/4 teaspoon black pepper.

SPICY CHICKEN AND CAULIFLOWER COUSCOUS

Steps:

• In a large bowl, whisk together rice vinegar, orange juice, Sriracha, garlic, soy sauce, honey, crushed red pepper, and 2 tablespoons olive oil until combined. Add chicken legs; let marinate 15 minutes. In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous. Heat 2 tablespoons olive oil in a large skillet and add cauliflower couscous. Cook until softened, 3 to 4 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate and set aside. Meanwhile, preheat oven to 400 degrees F. Heat a lightly-oiled grill pan over medium-high heat. Remove chicken from marinade and season with salt and pepper. Grill chicken 4 minutes per side to get a nice char on the outside, then place pan in oven to finish cooking for 10 minutes or until it reaches an internal temperature of 165 degrees F. Let rest 5 minutes. In a large bowl, stir together cauliflower couscous, cherries, mint, pistachios, lemon zest, and remaining 1 tablespoon olive oil. Season with salt and pepper and garnish with mint. Serve chicken legs with couscous and lemon wedges.

SPICY CHICKEN WITH CHICKPEA COUSCOUS

Steps:

• Preheat the oven to 400°F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil. Season and roast for about 10 mins.
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• Make up the stock with 2 1/2 cups boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
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• Stir the parsley through, using a fork to lightly separate the couscous.
• Serve with a green salad.