Chickencouscoussalad Recipes

ROAST CHICKEN WITH COUSCOUS

Steps:

• It's best to use a nice free-range or organic chicken for this dish, or the best-quality bird you can afford; and I love the idea of the tasty vegetables in this recipe getting a whole lot of love. If you like, a mint sauce would make a great accompaniment. Pretty delish!
• Preheat the oven to 200°C. Place the chicken on a board and make some deep crisscross slashes into the legs - this will help the spices to penetrate the meat, and will also help it to cook more quickly. Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil, a little sea salt, pepper and the cumin. Transfer the chicken to a roasting tray and place in the hot oven.
• Peel and quarter the onions and carrots. When the chicken's been cooking for around 15 minutes, reduce the heat to 180°C and add the onions and carrots to the tray. Roast for a further hour, or until golden and cooked through - the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.
• Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foil and a couple of tea towels to keep warm. Spoon the vegetables onto a board and roughly chop them, then tip back into the tray and place on a medium heat. Pour in 500ml boiling water and stir well, making sure you scrape up all the lovely sticky goodness from the bottom of the tray.
• Drain and roughly chop the peppers, then add them to the tray with the smoked paprika, ground coriander and the couscous. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray (making sure to catch any pips). Bring to the boil, then turn the heat off and leave to rest for 5 minutes, or until the couscous has absorbed all of the water. Meanwhile, pick and finely chop the mint leaves. When the time's up, fluff up the couscous using a fork and stir through the chopped mint. Drizzle with a good lug of extra virgin olive oil and everything together.
• Cut the chicken up into joints, removing the skin if you want to keep it healthy, then serve with the tasty roast-vegetable couscous. Enjoy!
• Jamie's Tip: Basting a chicken as it cooks helps to stop it drying out, giving you lovely, juicy meat. Check on the chicken every 20 to 30 minutes, and spoon any juices from the bottom of the tray back over the bird.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

MOROCCAN COUSCOUS SALAD

Steps:

• Place chicken broth, turmeric powder and olive oil in a saucepan and bring to a boil over medium-high heat. Once it starts to boil, add the raisins.
• Turn off the heat when it reaches a rolling boil. Immediately add the couscous and stir to spread. Let it sit for several minutes to absorb the liquids.
• Fluff the couscous using a fork or spoon to loosen.
• In a small bowl, whish together grated garlic, lemon juice, olive oil, ground cumin and, ground coriander. Season with salt and pepper.
• See NOTE 1 below if you want to roast using oven. Heat a large heavy skillet or pan over medium-high heat. Coat the entire bottom of the pan with a thin layer of oil.
• Once the oil is hot, add the vegetables and spread evenly. Avoid to overcrowed the pan and cook in batches if needed.
• Cook without stirring for 3-5 minutes or until some browning occurs. Stir to turn the vegetables and then do the same for the other sides. Turn off heat.
• Add the cooked couscous to the roasted vegetables and toss to mix. Pour in the dressing, chopped mint, and parsley and give it a good tossing.
• Transfer to a serving bowl and top with more parsley if desired.

CHICKEN SALAD WITH COUSCOUS

Steps:

• Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
• In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
• Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

NO-COOK CHICKEN COUSCOUS

Steps:

• Tip the couscous into a heatproof bowl with the peas. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.
• Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked couscous. Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste - you probably won't need to add any salt, just some pepper. Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it's all ready to serve.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

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.

MOROCCAN CHICKEN COUSCOUS

Steps:

• Preheat oven to 375 F degrees.
• Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
• Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
• In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
• Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
• Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
• Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

COUSCOUS CHICKEN SALAD

Steps:

• In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

CURRIED COUSCOUS SALAD

Steps:

• Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
• In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
• Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
• Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
• Just before serving, add the dressing to the salad and toss well to coat.