Basil Chicken Couscous Recipes
TUSCAN COUSCOUS WITH LEMON BASIL DRESSING
Dinner ready in 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad recipe made using couscous, vegetables and Progresso® cannellini beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 15
Steps:
- In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
- Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
- In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
- Just before serving, add tomatoes; toss gently. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 1 g, TransFat 0 g
CHICKEN WITH LEMON-BASIL SAUCE
An easy Chicken with Lemon-Basil Sauce recipe
Categories Chicken Poultry Sauté Quick & Easy Low/No Sugar Lemon Basil
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
- Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
- Spoon sauce over chicken and serve.
LEMON-BASIL GRILLED SHRIMP & COUSCOUS
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 184mg cholesterol, Sodium 497mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
BASIL PESTO COUSCOUS
A bright, fresh flavor to a traditional dish. If you like pasta, you'll like quick, easy-to-make couscous.
Provided by Kat2355
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a blender, blend all topping ingredients except the parmesan.
- (Alternately, use a ready made basil pesto).
- Cook blended mixture (pesto) in a pan until warm/hot.
- Mix the warm topping mix with couscous.
- Toss with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 230.1, Fat 6.8, SaturatedFat 1.7, Cholesterol 4.7, Sodium 51.4, Carbohydrate 34.6, Fiber 2.7, Sugar 0.1, Protein 7.1
PARMESAN CHICKEN COUSCOUS
Simple ingredients make clever use of leftover chicken in an innovative dish any home cook would be proud to plate. I like to serve it with a side of fresh fruit. -Lisa Abbott, New Berlin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook walnuts over medium heat in 1 teaspoon oil for 2-3 minutes or until toasted. Remove and set aside., In the same pan, saute garlic in remaining oil for 1 minute. Add the spinach, chicken, water, basil and pepper. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Stir in walnuts and sprinkle with cheese.
Nutrition Facts : Calories 391 calories, Fat 18g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 490mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED PESTO CHICKEN COUSCOUS BOWLS
Steps:
- To make the pesto: In a food processor, pulse basil, spinach and arugula mix, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
- Place couscous in a medium, heat-proof bowl. Add boiling water and 1/4 teaspoon salt. Cover.
- Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
- Add 2 tablespoons of the pesto. Toss to combine and set aside.
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- Spritz with oil and season with 1/2 teaspoon salt and black pepper.
- Heat a grill or grill pan on medium-high heat.
- Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
- Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
- Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
- Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
- Divide couscous between 4 plates, 3/4 cup each.
- Top with vegetables and chicken. Drizzle with remaining pesto. Serve.
Nutrition Facts : ServingSize 1 bowl, Calories 505 kcal, Carbohydrate 41 g, Protein 48 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 185 mg, Fiber 4 g, Sugar 1.5 g
BASIL CHICKEN COUSCOUS
Make and share this Basil Chicken Couscous recipe from Food.com.
Provided by Rifka
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven for 425°F.
- Combine the first five ingredients. Stir well, then mix in the zucchini, peppers, onions, garbanzo beans, raisins and mushrooms. After vegetables are coated well, put them into a shallow baking pan. Bake for 25 minutes or until vegetables are tender. Stir occasionally.
- While vegetables are baking, cook chicken breasts in a skillet using some olive oil, basil, and garlic seasoning to taste.
- Cook couscous according to package directions.
- When all ingredients are cooked, serve chicken and vegetables over couscous.
- (Note: To decrease preparation time, cut up vegetables beforehand. I cut all mine up then froze them until I wanted to make this recipe.).
Nutrition Facts : Calories 440.1, Fat 13.6, SaturatedFat 2.7, Cholesterol 61.7, Sodium 350.6, Carbohydrate 49, Fiber 6.2, Sugar 4.3, Protein 30.9
More about "basil chicken couscous recipes"
CREAMY PARMESAN BASIL CHICKEN RECIPE - FOX AND BRIAR
From foxandbriar.com
Estimated Reading Time 5 mins
- In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
- In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions and peppers are softened.
BALSAMIC GLAZED CHICKEN WITH TOMATO AND BASIL COUSCOUS ...
From foodtolove.co.nz
- Cut each tomato into eight wedges. Combine tomato, in single layer, with garlic and half of the oil in large shallow casserole; roast, uncovered, 30 minutes.
- Meanwhile, heat remaining oil in large nonstick skillet; cook chicken, in batches, until lightly browned all over.
- Place vinegar, honey, sherry and mustard in same skillet; bring to a boil. Return chicken to skillet; reduce heat. Simmer, uncovered, 10 minutes or until chicken is cooked through.
BASIL LEMON CHICKEN BREAST AND COUSCOUS - MINDFUL BY ...
From mindful.sodexo.com
Estimated Reading Time 1 min
BAKED HERB CHICKEN BREASTS WITH COUSCOUS MEAL PREP - ALL ...
From allnutritious.com
Estimated Reading Time 6 mins
- Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
- Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
- Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
- While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
MEDITERRANEAN CHICKEN COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (21)Total Time 25 minsServings 8
- Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
- Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.
- Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.
HEALTHY ONE-PAN COUSCOUS WITH GARLIC, TOMATO AND BASIL ...
From homemademastery.com
Servings 1Total Time 20 minsEstimated Reading Time 3 mins
- Cook the tomatoes in a non-stick pan at medium-high heat, lid covered for 2 minutes. Press the tomatoes down, squeezing out their juice into the pan (making the tomato sauce).
- Add the couscous and 2 Tbsp water, reduce the heat to medium and cover with a lid, stirring occasionally, so that the couscous doesn't stick to the pan. Cook like this for 6-7 minutes until the couscous is almost done has soaked up some of the tomato sauce.
LEMON-BASIL CHICKEN AND PINE NUT COUSCOUS RECIPE
From redbookmag.com
Estimated Reading Time 1 min
- Brush chicken with pesto mixture, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
COUSCOUS SALAD WITH CHOPPED CHICKEN | A HEALTHY LUNCH IDEA!
From afarmgirlsdabbles.com
Estimated Reading Time 5 mins
- In a small bowl, whisk together all dressing ingredients. If the dressing seems too thick, whisk in more water, 1 teaspoon at a time, until you reach a consistency you're happy with. It should be creamy and thick, but also pourable.
- Add the dressing and toss to coat evenly. Divide salad among 4 bowls to serve. Or, if you prefer, serve the dressing on the side so that individual eaters can add their own salad dressing.
- The dressing is so good, I highly recommend making a double batch of it. Whatever doesn't get used on this salad can be used for other salads or as a veggie dip. Yum!
BASIL ORANGE CHICKEN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
- In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
STUFFED CHICKEN BREASTS WITH LEMON AND BASIL COUSCOUS
From goodhousekeeping.com
Estimated Reading Time 1 min
- Prepare Stuffed Breasts: With tip of knife, cut each chicken breast from a long side, keeping knife parallel to surface of breast, to form a deep pocket with as small an opening as possible.
FETA-CHICKEN COUSCOUS SALAD WITH BASIL RECIPE | MYRECIPES
From myrecipes.com
- Bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous; cover and let stand 5 minutes.
- While couscous stands, combine chicken and next 5 ingredients in a large bowl, tossing gently to coat.
- Fluff couscous with a fork. Add couscous, salad greens, and cheese to chicken mixture; toss gently to coat.
TOMATO-BASIL COUSCOUS WITH CHICKEN AND SMOKED SAUSAGE ...
From southernliving.com
- Heat oil in a large, high-sided skillet with a tight-fitting lid over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Add chicken and sausage to skillet; cook until lightly browned on both sides, 5 minutes. Transfer to a plate. (Do not wipe out skillet.)
- Add onion to skillet; cook, stirring occasionally, until onion is translucent, 3 minutes. Add garlic; stir constantly 1 minute. Add couscous; stir often until it is toasted, 2 minutes. Return chicken and sausage to skillet; add tomatoes, stock, thyme, 3/4 cup of the basil, 3/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper. Cover and bring to a boil over high. Reduce heat to medium; simmer until a thermometer inserted in thickest part of chicken registers 165°F, liquid is absorbed, and couscous is tender, 10 to 12 minutes.
- Remove chicken from skillet, and let stand 5 minutes. Thinly slice chicken. Stir remaining 1/4 teaspoon salt into couscous mixture. Spoon into shallow bowls; top with chicken and remaining 1/4 cup basil.
PARMESAN CHICKEN WITH QUICK SAUTéED TOMATOES ON PESTO COUSCOUS
From more.ctv.ca
- For the couscous, pour the couscous into a medium heatproof bowl and add in two tablespoons of pesto and the salt. Pour over the boiling water, give it a quick stir to combine, and place a dinner plate over the bowl to create a bit of a lid. Set aside while you get to work on the chicken.
- For the chicken, place a large non-stick skillet over medium high heat. While the skillet preheats, place the chicken breasts onto a large piece of parchment paper and cover them with a second sheet of parchment. Using a meat mallet or a wooded rolling pin, evenly pound the chicken breasts until they are about one centimeter thick. Cut each breast into two and set aside.
- In a shallow dish, combine the all purpose flour, Italian seasoning, if using, garlic powder, kosher salt, and freshly ground black pepper. In a separate shallow dish, beat the eggs until well combined. In a third shallow dish, combine the Parmesan and breadcrumbs.
- Add the oil and butter to the preheated skillet, turning it down to medium if the pan is smoking hot. Dredge each piece of chicken in the flour mixture making sure to tap off any excess, dip into the egg, and finally the Parmesan mixture. Carefully add the chicken to the hot pan and cook, undisturbed, for 3 to 4 minutes on the first side or until golden brown and the coating is set. Flip the chicken over and cook for another two to three minutes or until cooked through and golden brown all over. Remove the chicken to a plate to rest.
CHICKEN IN A TOMATO-BASIL BROTH OVER COUSCOUS - PREVENTION RD
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