Lemon Chicken With Fruity Olive Couscous Recipes

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LEMON COUSCOUS CHICKEN



Lemon Couscous Chicken image

From "The South Beach Diet" copyright 2003. Phase Two Recipe. This recipe calls for it to be chilled, but we had it warm. It was wonderful! My grocery store didn't carry the Near East roasted garlic and olive oil couscous. We just substituted with Parmesan, since it was to only flavored couscous they had.

Provided by WendyMaq

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups water
1 tablespoon extra virgin olive oil
2 cups broccoli florets
1 (6 ounce) package roasted garlic and olive oil couscous (Near East)
1 1/2 cups cooked chicken
1 lemon, juice of
1/4 teaspoon lemon peel

Steps:

  • I a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil.
  • Stir in coucous, chicken, lemon juice, and lemon peel.
  • Remove from heat. Cover and let stand for 5 minutes. Fluff lightly with a fork.
  • Chill well and serve cold.

Nutrition Facts : Calories 132.9, Fat 7.1, SaturatedFat 1.4, Cholesterol 39.4, Sodium 51.3, Carbohydrate 4.8, Fiber 1.3, Protein 14.5

GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS



Golden Lemon-Olive Chicken with Pine Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
3 medium onions peeled, each cut into 6 wedges, root end intact
4 bay leaves
4 large cloves garlic, crushed
Salt and freshly ground black pepper
1 cup good quality pitted large green olives
5 tablespoons butter
4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced
1 generous pinch saffron threads, 12 to 15 threads
3 tablespoons all-purpose flour
1 quart homemade or store-bought chicken stock
1 1/2 teaspoons turmeric, half a palmful
1 1/2 teaspoons ground cumin, half a palmful
1 pinch ground cinnamon
1 1/2 to 2 pounds poached chicken, diced or shredded
1/4 cup pine nuts
1 1/2 cups couscous
1/4 cup finely chopped mint leaves
1/4 cup finely chopped parsley leaves

Steps:

  • Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
  • Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
  • When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
  • Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.

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