Orange Scented Couscous For Chicken Marbella Recipes

ORANGE SCENTED COUSCOUS

Orange Scented Couscous image

This recipe for Orange Scented CousCous is simple to make, and great to serve as a side. With just a few embellishments, we can turn mediocre into DELISH!

Provided by LindySez

Time 10m

Number Of Ingredients 9

Ingredients

1 cup couscous (I used tri-color for interest, but use regular, whole wheat, whatever)
3/4 cup fresh-squeezed orange juice
3/4 cup water
1 teaspoon grated ginger
1 teaspoon extra virgin olive oil
1/4 cup sliced green onions
1/8 to 1/4 cup toasted pine nuts
2 tablespoons chopped cilantro (if you don't like cilantro, omit or use parsley)
Salt (to taste)

Steps:

In a small saucepan with a tight-fitting lid, combine the orange juice, water, ginger, olive oil, and a pinch of salt. Heat until just boiling. When boiling, add the couscous, turn off the heat and cover with the lid. Leave undisturbed for 5 minutes. Open and add the onions, pine nuts, and cilantro. Fluff together with a fork. Taste and adjust seasonings.

Nutrition Facts : ServingSize 1 g, Calories 136 kcal, Carbohydrate 25 g, Protein 4 g, Fat 2 g, Sodium 153 mg, Fiber 2 g, UnsaturatedFat 2 g

CHICKEN THIGHS WITH COUSCOUS & KALE

Chicken Thighs with Couscous & Kale image

One-pot meals, like this all-in-one chicken thigh, kale and Israeli couscous recipe, are perfect for nights when you want to keep cleanup to a minimum. Look for Israeli couscous--small pearl-shaped pasta made from semolina flour--near other Middle Eastern dry goods in well-stocked supermarkets or specialty-foods stores.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy Chicken Pasta Recipes

Time 30m

Number Of Ingredients 11

Ingredients

1 ½ teaspoons dried thyme
1 ½ teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon pepper
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
2 tablespoons extra-virgin olive oil, divided
1 medium onion, halved and sliced
1 cup Israeli couscous
2 cloves garlic, minced
4 cups very thinly sliced kale
2 cups reduced-sodium chicken broth

Steps:

Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.
Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes. Stir in couscous and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.
Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 32.8 g, Cholesterol 75.5 mg, Fat 15.6 g, Fiber 3 g, Protein 27.6 g, SaturatedFat 3.3 g, Sodium 494.3 mg, Sugar 2.6 g

ORANGE-SCENTED COUSCOUS

Orange-Scented Couscous image

Provided by Amy Finely

Categories Fruit Juice Side Low Fat Vegetarian Quick & Easy High Fiber Orange Summer Healthy Low Cholesterol Couscous Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 cups water
5 to 6 tablespoons fresh orange juice, divided
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous

Steps:

Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.

CHICKEN WITH COUSCOUS AND ORANGE

Chicken with Couscous and Orange image

Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create a refreshing meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 8

Ingredients

1 cup couscous
1 cup shredded rotisserie chicken
1/3 cup pistachios, toasted and coarsely chopped
1 navel orange, peeled and coarsely chopped
2 tablespoons chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
Coarse salt and ground pepper

Steps:

In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

Nutrition Facts : Calories 321 g, Fat 9 g, Fiber 4 g, Protein 16 g

ORANGE SCENTED COUSCOUS (FOR CHICKEN MARBELLA)

ORANGE SCENTED COUSCOUS (FOR CHICKEN MARBELLA) image

Number Of Ingredients 9

Ingredients

Orange Scented Couscous
Ingredients:
2 cups water
1 cup couscous
1 tablespoon finely grated orange zest
1 tablespoon fresh orange juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper, to taste

Steps:

Method: Bring the water to a boil over high heat in a medium-size saucepan. Remove the pan from the heat, stir in the couscous, cover, and let rest for 5 minutes. Uncover and fluff the grains with a fork. Stir in the orange zest and juice, the olive oil, and cilantro. Season with salt and pepper. Remove to a serving bowl and serve immediately.

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