Mediterranean Chicken And Couscous Salad Recipes

CRUNCHY MEDITERRANEAN COUSCOUS SALAD

Crunchy Mediterranean Couscous Salad image

An easy and healthy salad that comes together quickly and has tons of flavor! Combining cooked and cooled couscous with fresh chopped veggies and feta. All tossed together with a simple vinaigrette!

Provided by Kathi & Rachel

Time 20m

Number Of Ingredients 8

Ingredients

2 cups cooked coucous - cooled (See notes above for easy microwave prep)
1 cup chopped broccoli florets
1 english cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
1 fresh tomato, seeded and chopped
1 15 ounce can chickpeas, drained and rinsed (also known as garbanzo beans)
1/2 cup crumbled feta cheese
Lemon Vinaigrette: https://laughingspatula.com/3-minute-lemon-dijon-vinaigrette/ (or store bought vinaigrette)

Steps:

Prepare coucous and cool to at least room temperature. (see my instructions above on how I prepare my perfect couscous !)
Toss cooled couscous, chopped veggies and feta.
Season with salt and pepper to taste.
Toss in desired amount of dressing a few tablespoons at a time. You will not need all the dressing. After the next day you may want to add additional dressing as desired.
Store in refrigerator for up to 5 days.

Nutrition Facts : Calories 232 kcal, Carbohydrate 50 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 153 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories Main Course

Time 1h

Number Of Ingredients 19

Ingredients

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

Heat the oven to 425 degrees F.
Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

MEDITERRANEAN CHICKEN AND COUSCOUS SALAD

Mediterranean Chicken and Couscous Salad image

When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.

Provided by hello

Categories Free Of...

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 chicken breast fillets, butterflied
200 g aubergines or 200 g eggplants, sliced
4 tomatoes, ripe, cut into halves
1 white onion, quartered
1 courgettes or 1 zucchini, cut in half lengthwise
30 ml olive oil
2 sprigs rosemary
3 tarragon leaves
2 garlic cloves, chopped
400 g couscous
500 ml chicken stock
1 lemon, juice and zest
1 pinch salt, to taste
1 pinch pepper, to taste

Steps:

In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
In a small stockpot, bring chicken stock to a boil.
Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
Fold in the lemon juice, zest, and chopped herbs.
Season with salt and pepper if needed.

Nutrition Facts : Calories 269.4, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.9, Sodium 121.5, Carbohydrate 47.8, Fiber 4.8, Sugar 4.6, Protein 9.3

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