Lemon Pepper Chicken And Couscous Recipes

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LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

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.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

LEMON HONEY CHICKEN WITH COUSCOUS



Lemon Honey Chicken With Couscous image

Make and share this Lemon Honey Chicken With Couscous recipe from Food.com.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 -1 1/2 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/4 teaspoon garlic powder
1 tablespoon olive oil
1/2 large onion, finely chopped
2 garlic cloves, crushed
1 tablespoon fresh cilantro
1 teaspoon ground ginger
1 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon ground cumin
2 cinnamon sticks
1 chicken bouillon cube
2 cups water
1/4 cup golden raisins or 1/4 cup currants
1 -2 tablespoon sliced almonds
1/2 preserved lemon, flesh removed & cut into thin strips
2 -3 tablespoons honey, good quality
1 1/2 cups uncooked instant couscous
salt & pepper, to taste

Steps:

  • Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
  • Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.
  • Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.
  • Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.

Nutrition Facts : Calories 512, Fat 9.6, SaturatedFat 1.5, Cholesterol 66, Sodium 271.7, Carbohydrate 69.5, Fiber 4.2, Sugar 15.1, Protein 35.7

LEMON PEPPER CHICKEN AND COUSCOUS



Lemon Pepper Chicken and Couscous image

Just a recipe I whipped up with some ingredients I had on hand! It's great warm or cold out of the fridge. Feel free to make substitutions and mix it up! You can't go wrong! :-)

Provided by HealthyDoll7

Categories     One Dish Meal

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 cup whole wheat couscous
1 cup water
4 boneless skinless chicken breasts
1/4 cup lemon juice
1 teaspoon pepper
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
3 roma tomatoes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oregano
parmesan cheese (optional)

Steps:

  • Bring 1 cup water to a boil. Add one cup cous cous. Let stand for 5 minutes. Fluff with fork.
  • Cook chicken breasts with 1/4 cup lemon juice and 1 teaspoon pepper to your desire. Bake, grill, broil, or even microwave - just make sure they are cooked!
  • Once coooked, chop chicken into bite-size pieces. Add to cooked cous cous.
  • Chop bell peppers and roma tomatoes into small bite-size pieces. Add to cooked cous cous and chicken mixture.
  • Add 1 teaspoon of salt and 1 teaspoon of pepper, as well as 1 tablespoon chopped oregano. Mix well.
  • Top with grated Parmesan cheese and serve! Enjoy!

Nutrition Facts : Calories 163.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 724.3, Carbohydrate 6.8, Fiber 1.8, Sugar 2.6, Protein 26.2

LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS



Lemon-Roasted Chicken with Olive Couscous image

If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings (4 cups couscous).

Number Of Ingredients 12

1 roasting chicken (5 to 6 pounds)
1 medium lemon, thinly sliced
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
3/4 teaspoon coarsely ground pepper
1/4 teaspoon salt
OLIVE COUSCOUS:
1 cup uncooked whole wheat couscous
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup coarsely chopped pitted green olives
1 tablespoon pine nuts

Steps:

  • Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.

Nutrition Facts :

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

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