Lemon Chicken With Couscous 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.

GARLIC CHICKEN WITH ISRAELI COUSCOUS

Steps:

• For the chicken: Preheat the oven to 375 degrees F.
• Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
• Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
• Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
• For the couscous:
• Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
• Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
• Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
• Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
• To assemble:
• Preheat the oven to 375 degrees F.
• Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
• Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
• When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.

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.

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.

LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS

Steps:

• Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
• Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
• Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
• Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
• Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
• Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.

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.

CHICKEN TAGINE WITH COUSCOUS

Steps:

• Place the chicken, onions, apricots, and raisins into a slow cooker. In a bowl, whisk together the chicken broth, tomato paste, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder, and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to High, and cook 2 1/2 hours; or set the cooker to Low and cook for 5 hours.
• Place the couscous into a saucepan, stir in the boiling water, cover, and let stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the pasta with a fork. Scoop onto plates, and serve with chicken tagine.

LEMON CHICKEN WITH COUSCOUS & ZUCCHINI

Steps:

• heat oven to 425. Pat chicken dry and season generously with salt
• Set large overproof skillet over mid-high heat. Swirl in 3 T oilve oil and, once hot, lay in chicken, ckin-side down. Reduce heat to med and cook, undistruedd until skin is golden and crisp, about 7 min. Flip chicken and brown other side, about 5 min. Grate zest of 1 lemon over chicken and transfer pan to oven. Roast chicken until just cooked through, about 15 min.
• Meanwhile, pout 1 3/4 c water into a medium pot and adda generous pinch of salt. Brint to a boil, add couscous, stir and bring back to a boil. Cover pot add butter and remove from heat. Let couscous stand until grains are tender, about 2 min. , the toss with a fork and salt to taste.
• Add remaining oil and garlic cloves to a medium saute pan Set pan over me. heat and gently fry garlic until golden on both sides, about 4 min total. Remove garlic cloves, leaving oil in pan and set garlic aside.
• Raise heat under pan to med-high. Once hot add diced zucchini and cook until tender and browned all over, 6 min total.
• While zucchini cooks, finely chop fried garlic cloves. Zest and juice remaining lemon. Add minced garlic and lemon joice to pan. Saute zucchini 30 sec more and season with salt. Remove from heat and stir in roughly chopped mint.
• To serve, mound couscous and top with chicken. Garnish with reseved lemon zest and scatter zucchini around the platter.