Spiced Chicken Couscous With Cinnamon Onions Recipes

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SPICED COUSCOUS AND CHICKEN



Spiced Couscous and Chicken image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
Kosher salt and freshly ground pepper
4 medium carrots, thinly sliced
1 cup couscous, preferably whole wheat
2 cups coarsely shredded rotisserie chicken
3 tablespoons unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
Greek yogurt and/or harissa or other hot sauce, for topping

Steps:

  • Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
  • Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
  • Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
  • Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
  • Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g

SPICY CHICKEN WITH COUSCOUS



Spicy Chicken With Couscous image

This is a deliciously spicy low fat chicken dish. You control the spiciness with strength of the curry powder you add. You can even leave out the chicken to use it as a side dish.

Provided by Rogue Red

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb skinless chicken breast, diced
1 cup dry couscous
4 zucchini, diced
1 onion, diced
1 (14 1/2 ounce) can chopped tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons curry powder
1 tablespoon olive oil
2 teaspoons sugar

Steps:

  • Heat 1/2 the oil in a frying pan and add the diced chicken.
  • Cook until browned and put aside.
  • Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
  • Cook until the onion is transparent and the zucchini is soft.
  • Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
  • Meanwhile prepare the couscous.
  • Add the sugar to the chicken mixture and simmer for 2 minutes.
  • Serve over the couscous or mix together and serve.

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