Grilled Chicken With Spinach And Whole Wheat Couscous Recipes

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GRILLED CHICKEN WITH SPINACH AND WHOLE-WHEAT COUSCOUS



Grilled Chicken with Spinach and Whole-Wheat Couscous image

Moroccan flavors abound in this meal, which is both spicy and sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 12

1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
1 pound chicken cutlets
1 cup dry whole-wheat couscous
2 garlic cloves, smashed
1 teaspoon finely grated peeled fresh ginger (from one 1/2-inch piece)
2 teaspoons safflower oil
10 ounces baby spinach (12 cups)
1/4 cup golden raisins
1/4 cup water
1/4 cup low-fat plain yogurt (optional)

Steps:

  • Combine spices and 1 teaspoon salt; season chicken on both sides with all but 1/2 teaspoon of the spice mixture.
  • Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes.
  • Prepare couscous according to package directions. Meanwhile, cook garlic and ginger in oil in a large skillet over medium-high heat until fragrant and just golden, about 30 seconds. Stir in 6 cups spinach, the raisins, reserved 1/2 teaspoon spice mixture, 1/4 teaspoon salt, and the water. Cook, stirring occasionally, for 15 seconds; push to side of skillet. Add remaining 6 cups spinach. Cook until wilted, about 1 minute. Slice chicken, and serve over spinach with couscous and yogurt.

Nutrition Facts : Calories 329 g, Cholesterol 67 g, Fiber 8 g, Protein 33 g, SaturatedFat 1 g, Sodium 555 g

CHICKEN WITH COUSCOUS



Chicken with Couscous image

A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!

Provided by Julianne Ture

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 13

3 ¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

Steps:

  • In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
  • Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
  • In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g

GRILLED CHICKEN WITH CURRIED COUSCOUS, SPINACH, AND MANGO



Grilled Chicken with Curried Couscous, Spinach, and Mango image

It's amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve the chicken breasts whole or slice them thinly for a pretty presentation.

Provided by Lauren Cartmel

Categories     Main Course

Yield 4

Number Of Ingredients 11

5 Tbs. plus 1 tsp. extra-virgin olive oil
1 Tbs. thinly sliced shallot
1 tsp. curry powder
3 Tbs. white balsamic vinegar
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves (6 to 7 oz. each)
1 cup whole-wheat couscous
1 small firm-ripe mango, cut into 1/2-inch dice
1/4 cup slivered almonds, toasted
1 Tbs. finely chopped fresh flat-leaf parsley
2 oz. baby spinach (2 lightly packed cups)

Steps:

  • Prepare a medium (375°F) gas or charcoal grill fire.
  • Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper.
  • Coat the chicken with 1 Tbs. of the olive oil and season with 1/4 tsp. salt and a few grinds of pepper. Grill the chicken, flipping once, until well marked and cooked through (165°F), 10 to 12 minutes. Transfer to a plate and let rest.
  • Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper.
  • Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette.

Nutrition Facts : ServingSize 4, Calories 640 kcal, Fat 250 kcal, SaturatedFat 4 g, TransFat 29 g, Carbohydrate 56 g, Fiber 9 g, Protein 44 g, Cholesterol 95 mg, Sodium 320 mg, UnsaturatedFat 22.5 g

ROASTED GARLIC & HERB WHOLE WHEAT COUSCOUS



Roasted Garlic & Herb Whole Wheat Couscous image

This tasty Whole Wheat Couscous Recipe is mixed with fresh basil and sweet roasted garlic! It's a delicious side dish that comes together in less than 10 minutes.

Provided by Krista

Categories     Side Dish

Time 9m

Number Of Ingredients 6

1 1/4 cup of water
1 cup of dry whole wheat couscous
3 roasted garlic cloves, minced {instructions for roasting}
1 1/2 tablespoons of olive oil
2 tablespoons of fresh basil, roughly chopped
salt & pepper to taste

Steps:

  • Bring water to a boil.
  • Once boiling add whole wheat couscous, stir to combine.
  • Cover and immediately remove from heat.
  • Let couscous sit for 5-7 minutes.
  • Fluff couscous with a fork.
  • Next add in the minced roasted garlic, fresh basil, olive oil, and season with salt and pepper.
  • Stir everything together and serve.

CHICKEN AND SPINACH COUSCOUS



Chicken and Spinach Couscous image

I bought some Israeli couscous at the store, and put some ingredients together that sounded good, including chicken... It turned out great! Serve ingredients as layers or just mix together.

Provided by rener

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 50m

Yield 4

Number Of Ingredients 8

olive oil, divided
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 cup pine nuts
1 pound fresh spinach, rinsed and patted dry
8 ounces Israeli couscous
1 (14.5 ounce) can chicken broth
2 tablespoons chopped parsley, or to taste
1 pinch ground black pepper to taste

Steps:

  • Heat 2 tablespoons oil in a skillet over medium-low heat. Cook chicken until no longer pink in the center but not browned, about 15 minutes. Transfer chicken to a dish.
  • Heat 1 tablespoon oil in the same skillet over medium heat. Add pine nuts; cook and stir until lightly browned, 3 to 5 minutes. Remove pine nuts to another dish. Heat 1 tablespoon oil in the skillet; cook spinach until wilted, about 3 minutes. Transfer spinach to a separate dish.
  • Heat 2 tablespoons oil in the same skillet. Add couscous; cook until lightly browned, about 3 minutes. Pour in chicken broth; bring to a simmer. Cover and reduce heat to low. Cook until couscous is tender, about 12 minutes. Uncover; add parsley and pepper. Stir. Layer couscous, chicken, spinach, and pine nuts onto a plate in that order.

Nutrition Facts : Calories 731 calories, Carbohydrate 53 g, Cholesterol 60.8 mg, Fat 40.8 g, Fiber 7 g, Protein 41.1 g, SaturatedFat 6.2 g, Sodium 581.1 mg, Sugar 2 g

GRILLED PESTO CHICKEN COUSCOUS BOWLS



Grilled Pesto Chicken Couscous Bowls image

Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.

Provided by Gina

Categories     Dinner     Lunch

Time 55m

Number Of Ingredients 14

1 cup couscous
1 1/3 cups boiling water
Kosher salt and Black Pepper
2 medium zucchini (diagonally sliced 1/4 inch thick)
6 medium Campari tomatoes (halved)
Olive Oil Cooking Spray
4 Organic Chicken Breasts (6 ounces each)
1/2 cup fresh packed basil leaves
1/2 cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix
1 clove garlic
1/4 cup grated Parmesan
salt
Black Pepper (to taste)
3 tablespoons Extra Virgin Olive Oil

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

GRILLED CHICKEN THIGHS WITH PICKLED PEACHES & HERBED COUSCOUS



Grilled Chicken Thighs with Pickled Peaches & Herbed Couscous image

This recipe is super-versatile-just about any green that's hanging out in your crisper can be whirred into the garlicky sauce, and you can swap plums for the peaches and quinoa for the couscous.

Provided by Jennifer Kushnier

Categories     Healthy BBQ & Grilled Chicken Thigh Recipes

Time 50m

Number Of Ingredients 19

2 cloves garlic, peeled
4 cups mixed leafy greens, such as spinach, lettuce, scallion tops and/or tender herbs
⅓ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
½ teaspoon crushed red pepper
½ teaspoon salt
4 boneless, skinless chicken thighs, trimmed (about 1 pound)
¾ cup distilled white vinegar
¾ cup water
½ cup sugar
2 whole cardamom pods
2 whole cloves
1 cinnamon stick
1 (1/2 inch) piece fresh ginger, peeled
3 firm peaches, peeled, pitted and cut into quarters or eighths
½ small red onion, thinly sliced
.666 cup water
½ cup whole-wheat couscous
4 teaspoons pine nuts, toasted

Steps:

  • To prepare chicken: Pulse garlic in a food processor until chopped. Add greens and pulse until chopped. Add oil, red-wine vinegar, crushed red pepper and salt; pulse until combined but not pureed. Divide the sauce into three 1/3-cup portions.
  • Thread chicken onto 4 skewers. Baste both sides with 1/3 cup sauce. Set in a baking dish or on a plate. Cover and refrigerate for at least 30 minutes and up to 1 day.
  • Meanwhile, prepare pickled peaches: Combine white vinegar, water, sugar, cardamom, cloves, cinnamon stick and ginger in a small saucepan. Bring to a boil over high heat. Cook, stirring occasionally, until the sugar is dissolved. Place peaches and onion in a wide-mouth mason jar or large nonreactive bowl. Pour the vinegar mixture over them. (Make sure the peaches and onion are completely submerged.) Set aside to cool to room temperature.
  • Preheat grill to medium-high.
  • Bring water to a boil in a small saucepan. Stir in couscous and return to a simmer. Cover and remove from heat.
  • Oil the grill rack. Turn off one burner. Grill the chicken over direct heat until it is marked and releases easily, 4 to 5 minutes. Flip the chicken and baste with 1/3 cup of the reserved sauce. Grill until it releases easily, 4 to 5 minutes more. Move the chicken to indirect heat and cook until an instant-read thermometer inserted in the thickest part registers 165°F, 5 to 7 minutes more.
  • Fluff the couscous with a fork and stir in the remaining 1/3 cup sauce and pine nuts. Serve the chicken with the couscous and pickles.

Nutrition Facts : Calories 492 calories, Carbohydrate 37 g, Cholesterol 104 mg, Fat 28 g, Fiber 7 g, Protein 26 g, SaturatedFat 5 g, Sodium 420 mg, Sugar 13 g

GRILLED CHICKEN THIGHS WITH ISRAELI COUSCOUS SALAD



Grilled Chicken Thighs with Israeli Couscous Salad image

There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano; raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
1 tablespoon dried oregano
6 large bone-in, skin-on chicken thighs (about 2 pounds)
3 large cloves garlic, grated
2 lemons
Kosher salt and freshly ground black pepper
Couscous:
1/3 cup sliced almonds
1/4 cup extra-virgin olive oil
2 cups Israeli couscous
2 teaspoons minced ginger
2 large cloves garlic, grated
1/4 cup golden raisins
2/3 cup crumbled feta
1/3 cup pitted kalamata olives, halved
1/3 cup roughly chopped fresh parsley

Steps:

  • For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
  • Prepare a grill for medium-high heat.
  • For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
  • Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
  • Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
  • While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
  • Divide the couscous and chicken thighs among 6 plates and serve immediately.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD



Grilled Lemon Chicken and Moroccan Couscous Salad image

Provided by Dorie Greenspan

Categories     Chicken     Low Cal     High Fiber     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Healthy     Couscous     Bon Appétit

Number Of Ingredients 26

Couscous:
2 cups low-salt chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or trimmed sugar snap peas
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice
Chicken:
2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

Steps:

  • For couscous:
  • Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • For chicken:
  • Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
  • Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

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