Lemon Chicken With Couscous And Zucchini Recipes

COUSCOUS AND ZUCCHINI

Steps:

• Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
• In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
• Fluff couscous with fork and fold in vegetables.

MOROCCAN CHICKEN WITH LEMON COUSCOUS

Steps:

• Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
• Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
• Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

CHICKEN ISRAELI COUSCOUS WITH ZUCCHINI

Steps:

• Cook zucchini: Halve the zucchini lengthwise and chop the halves into pieces. Heat 1 tablespoon olive oil in a large skillet. Fry the zucchini until golden but still crunchy, remove from the skillet and set aside. While the zucchini cooks, chop the chicken into bite-sized pieces.
• Toast couscous: Heat the second tablespoon of olive oil in the same skillet. Add the Israeli couscous and toast the grains, stirring, for one or two minutes, until lightly browned.
• Simmer: Add the chicken stock, chicken pieces, lemon zest and juice, and frozen peas. Bring to a simmer and cook on medium-low heat for about 10 - 13 minutes, until the couscous and the chicken are cooked through.
• Combine: Carefully stir in the zucchini and heat everything for another 2-3 minutes. Adjust the taste with salt and pepper and stir in the Parmesan. Serve immediately with more grated Parmesan and a green, crunchy salad with radishes.

CHICKEN WITH LEMON & COURGETTE COUSCOUS

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
• Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.

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.

CHICKEN AND ZUCCHINI COUSCOUS RECIPE

Steps:

• In a large pot, heat the oil over moderately high heat. Season the chicken pieces with ¼ teaspoon of salt and add them to the pot. Cook, turning, for about 8 minutes until browned. Remove. Pour off all but 1 tablespoon fat from the pot.
• Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, for about 5 minutes until translucent. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
• Add the broth, tomatoes, and the remaining salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes.
• Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini, and bring them back to a simmer. Cook, covered, for about 12 minutes longer until the chicken and zucchini are just done.
• Add the parsley and lemon juice and serve over the couscous. Enjoy!

LEMON CHICKEN WITH COUSCOUS AND ZUCCHINI

Steps:

• 1. Heat oven to 425 degrees. Pat chicken dry with paper towels and season generously with salt. 2. Set a large, ovenproof skillet over medium-high heat. Swirl in 3 tablespoons olive oil and, once hot, lay in chicken, skin-side down. Reduce heat to medium and cook, undisturbed, until skin is golden and crisp, about 7 minutes. Flip chicken and brown other side, about 5 minutes more. Grate zest of 1 lemon over chicken and transfer pan to oven. Roast chicken until just cooked through, about 15 minutes. 3. Meanwhile, pour 1¾ cups water into a medium pot and add a generous pinch of salt. Set pot over high heat and bring water to a boil. Pour in couscous, stir, and bring water back to a boil. Cover pot, add butter and remove from heat. Let couscous stand until grains are just tender, about 2 minutes. Uncover and toss with a fork until grains are loose and fluffy. Season to taste with salt. 4. Add remaining oil and garlic cloves to a medium sauté pan. Set pan over medium heat and gently fry garlic until golden on both sides, about 4 minutes total. Remove cloves, leaving oil in pan, and set garlic aside. 5. Raise heat under pan to medium-high. Once hot, add diced zucchini and cook until tender and browned all over, 6 minutes total. 6. While zucchini cooks, finely chop fried garlic cloves. Juice and zest remaining lemon. Add minced garlic and lemon juice to pan. Sauté zucchini 30 seconds more and season with salt. Remove pan from heat and stir in mint. 7. To serve, mound couscous onto a platter and top with chicken pieces. Garnish with reserved lemon zest and scatter zucchini around platter.