Salsa Couscous Chicken Recipes

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CHICKEN WITH SALSA AND COUSCOUS



Chicken With Salsa and Couscous image

I made this using Pace Picante Sauce but any salsa will do, I also added in 2 teaspoons crushed red chili flakes for some heat.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups hot cooked rice or 3 cups couscous
2 tablespoons olive oil
1/4 cup coarsely chopped almonds
2 tablespoons fresh minced garlic
8 chicken thighs, preferably with skin removed
1 cup thick 'n chunky salsa
1/4 cup water
3 -4 tablespoons dried currants (or to taste)
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon

Steps:

  • While couscous or rice is cooking heat oil in a large skillet over medium-high heat until hot.
  • Add in almonds; cook 1-2 minutes or until golden brown.
  • Remove almonds from skillet with slotted spoon; set aside.
  • Add garlic; cook 30 seconds then add chicken and cook 4-5 minutes or until browned, turning once.
  • In a medium bowl, combine the salsa, and all remaining ingredients; mix well.
  • Add to chicken; mix well.
  • Reduce heat to medium; cover, and cook for 20 minutes, or until fork-tender or until the juices run clear stirring occasionally.
  • Stir in almonds.
  • Serve chicken with cooked coucous or rice.

HARVESTTIME CHICKEN WITH COUSCOUS



Harvesttime Chicken with Couscous image

Even on busy days, I can start this chicken in a slow cooker and still get to work on time. When I come home, spinach salad and crescent rolls round out the menu. -Heidi Rudolph, Oregon, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 14

2 medium sweet potatoes (about 1-1/4 pounds), peeled and cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1-1/2 pounds boneless skinless chicken breasts
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 cup peach or mango salsa
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
COUSCOUS:
1 cup water
1/2 teaspoon salt
1 cup uncooked whole wheat couscous

Steps:

  • In a 4-qt. slow cooker, layer sweet potatoes, red pepper and chicken breasts. In a small bowl, mix tomatoes, salsa, raisins and seasonings; pour over chicken. Cook, covered, on low 3-4 hours or until sweet potatoes and chicken are tender., About 10 minutes before serving, prepare couscous. In a small saucepan, bring water and salt to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Remove chicken from slow cooker; coarsely shred with 2 forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous., Freeze option: Place cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little broth or water if necessary.

Nutrition Facts : Calories 351 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 52g carbohydrate (15g sugars, Fiber 7g fiber), Protein 30g protein.

MEXICAN COUSCOUS



Mexican Couscous image

This couscous recipe is the perfect side dish for any Mexican meal. John Slivon, Milton, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 cup salsa
1/4 cup water
3/4 cup uncooked couscous
3/4 cup black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed

Steps:

  • Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.

Nutrition Facts :

CHICKEN AND BROCCOLI COUSCOUS WITH SALSA



Chicken and Broccoli Couscous With Salsa image

Couscous is one of the staple foods of the Maghreb (western North Africa). I am always experimenting & combining it with different flavors. I watched a friend whip this up for our lunch one day & it became my new favorite.

Provided by SusieQusie

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 cup diced fresh tomato
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
1 tablespoon olive oil
12 ounces boneless skinless chicken breasts, cubed
2 cups broccoli florets
2 cups water
1 tablespoon olive oil
1 (10 ounce) package couscous, Near East Brand Roasted Garlic & Olive Oil flavor

Steps:

  • In small bowl, stir salsa ingredients together. Season to taste with salt & pepper, set aside.
  • Bring water to a boil and stir in oil, couscous & seasoning packet from box.
  • Cover, remove from heat & let stand while you prepare the chicken.
  • In large skillet, heat oil over medium high heat.
  • Add chicken & cook 3-5 minutes or until no longer pink, stirring frequently.
  • Add the broccoli & cook while stirring 3 minutes or until broccoli is crisp tender.
  • Fluff couscous with fork & stir into chicken & broccoli.
  • To serve, portion couscous on plates & top with salsa.

Nutrition Facts : Calories 941.9, Fat 23.7, SaturatedFat 3.6, Cholesterol 98.7, Sodium 153.9, Carbohydrate 118.6, Fiber 8.2, Sugar 3.4, Protein 60.4

MILLION DOLLAR CHICKEN - MOROCCAN STYLE



Million Dollar Chicken - Moroccan Style image

This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.

Provided by Just Call Me Martha

Categories     Moroccan

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup chopped almonds
2 cloves garlic, minced
8 chicken thighs, skinned and boned
1 cup bottled salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
3 cups hot cooked couscous or 3 cups cooked rice

Steps:

  • Heat oil in skillet over medium high heat until hot.
  • Add almonds and cook until golden brown.
  • Remove with slotted spoon and set aside.
  • Add garlic and chicken to same skillet that almonds were cooked in.
  • Saute, turning once, for 5 minutes or until browned.
  • Mix together salsa, water, currants, honey, cumin and cinnamon.
  • Add mixture to chicken and stir well.
  • Reduce heat to medium, cover and cook.
  • Stir and baste occasionally for 20 minutes.
  • Add more water if necessary.
  • Serve over couscous or rice.
  • Top with chopped almonds.

Nutrition Facts : Calories 660.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 157.9, Sodium 568.5, Carbohydrate 41.8, Fiber 4.2, Sugar 9.8, Protein 40.1

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