Chicken couscous salad recipe

Photo: Chicken couscous salad recipe

The home of Tasty Food Recipes invites you to try Chicken couscous salad recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken couscous salad.

This hearty chicken salad incorporates a satisfying combination of colours and textures.

Ingredients (serves 4)

4 skinless chicken breasts
olive oil cooking spray
250g punnet cherry tomatoes, halved
1 zucchini, sliced diagonally
1 bunch asparagus, trimmed, cut into 4
1 1/2 cups couscous
1 1/2 cups salt-reduced chicken stock, boiling
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice

Method

Preheat oven to 180ºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220ºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.

Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.

Source
Super Food Ideas - August 2004, Page 37
Recipe by Kim Meredith

One-pan chicken couscous recipe

Photo: One-pan chicken couscous recipe

The home of Tasty Food Recipes invites you to try One-pan chicken couscous recipe. Enjoy my collection of delicious food recipes and learn how to make One-pan chicken couscous. 

This satisfying yet superhealthy recipe is all cooked in one pan for minimum washing up

Easy
Serves 4
Prep 5 mins
Cook 10 mins
Low-fat

Ingredients

1 tbsp olive oil
1 onion , thinly sliced
200g chicken breasts , diced
good chunk fresh root ginger
1-2 tbsp harissa paste , plus extra to serve
10 dried apricots
220g can chickpeas , rinsed and drained
200g couscous
200ml hot chicken stock
handful coriander , chopped, to serve 

Method

Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.

Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft.

Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

Nutrition per serving

281 kcalories, protein 20g, carbohydrate 41g, fat 6 g, saturated fat 1g, fibre 3g, sugar 9g, salt 0.48 g

Recipe from Good Food magazine, November 2009.
More Tasty Food Recipes:   

Middle Eastern chicken & apricot stew
Easy chicken tagine
Chicken & date tagine
Avocado chicken parmigiana
Chicken Couscous
Spiced Chicken and Lentils

Mediterranean lamb & vegetable couscous recipe

Photo: Mediterranean lamb & vegetable couscous recipe

The home of Tasty Food Recipes invites you to try Mediterranean lamb & vegetable couscous recipe. Enjoy my collection of delicious food recipes and learn how to make Mediterranean lamb & vegetable couscous.

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

2 green zucchini, ends trimmed, coarsely chopped
4 Lebanese eggplants, ends trimmed, coarsely chopped
1 red capsicum, halved, deseeded, thinly sliced
1 red onion, halved, cut into thick wedges
4 garlic cloves, unpeeled
olive oil spray
2 vine-ripened tomatoes, cut into wedges
150g (3/4 cup) couscous
185ml (3/4 cup) boiling water
3 (about 500g) lamb eye of loin (backstrap)
Salt & freshly ground black pepper
1/3 cup loosely packed torn fresh basil
20g baby rocket leaves
1 tbs fresh lemon juice
1 tbs white wine vinegar
2 tsp olive oil

Method

Preheat oven to 180°C. Combine the zucchini, eggplant, capsicum, onion and garlic in a large baking dish. Lightly spray with olive oil spray. Bake in preheated oven for 20 minutes or until just tender.

Add the tomato to the zucchini mixture and bake for a further 15 minutes or until tomato softens slightly. Remove from oven. Transfer garlic cloves to a small bowl and set aside.

Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

Preheat a barbecue or chargrill on high. Season the lamb with salt and pepper. Cook lamb on preheated grill for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb across the grain.

Add the zucchini mixture, lamb, basil and rocket to the couscous and gently toss until just combined.

Squeeze the garlic flesh into a small bowl. Add the lemon juice, vinegar and oil, and use a fork to whisk until well combined. Taste and season with salt and pepper. Drizzle the salad with dressing and gently toss until just combined. Spoon salad among serving plates and serve immediately.

Source
Australian Good Taste - September 2005, Page 50
Recipe by Emma Braz

Spicy couscous salad recipe

Photo: Spicy couscous salad recipe

The home of Tasty Food Recipes invites you to try Spicy couscous salad recipe. Enjoy my collection of delicious food recipes and learn how to make Spicy couscous salad.

Preparation Time 15 - 20 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

1 1/2 cups Continental Vegetable Stock
1 1/2 cups couscous
250g haloumi cheese
1 teaspoon olive oil
420g can chickpeas, drained, rinsed
5 green onions, thinly sliced
1/2 cup mint leaves, roughly chopped
2 long red chillies, deseeded, thinly sliced

Dressing
1 large lemon, rind finely grated, juiced
2 teaspoons paprika
1/4 cup olive oil

Method

Bring stock to the boil in a small saucepan over high heat. Place couscous in a large, heatproof bowl. Pour over boiling stock. Stir with a fork. Cover with foil and stand for 5 minutes or until stock is absorbed. Stir couscous gently with a fork to separate grains.

Cut haloumi into 3 lengthways. Heat oil in a small frying pan over medium heat. Add haloumi and cook for 1 to 2 minutes each side or until golden. Transfer to a chopping board. Cut each slice into 12 cubes. Add to couscous with chickpeas, green onion, mint and chilli. Toss to combine.

Make dressing Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.

Pour dressing over salad. Season with salt and pepper. Stir to combine. Serve.

Notes

To turn into a main Add the shredded meat from a large barbecued chicken with the chickpeas in step 2.

Source
Super Food Ideas - December 2005, Page 82
Recipe by Michelle Lucia   

Meatballs with couscous salad recipe

Photo: Meatballs with couscous salad recipe

The home of Tasty Food Recipes invites you to try Meatballs with couscous salad recipe. Enjoy my collection of delicious food recipes and learn how to make Meatballs with couscous salad.

Cooking Time 15 minutes

Ingredients (serves 4)

800g extra-lean beef mince
2 teaspoons beef stock powder
2 teaspoons garlic pepper steak seasoning
1 cup couscous
1 2/3 cups boiling water
olive oil cooking spray
400g can chickpeas, drained, rinsed
1/2 cup mint leaves, chopped
1/4 cup flat-leaf parsley leaves, coarsely chopped
1 lemon, rind finely grated, juiced
1 small red onion, finely chopped
1/2 cup Sunbeam raisins, finely chopped
2 roma tomatoes, finely chopped
1/3 cup fat-free natural yoghurt

Method

Combine mince, stock powder and steak seasoning in a large bowl. Mix well. Roll tablespoons mince into balls.

Place couscous in a large, heatproof bowl. Cover with boiling water. Cover bowl and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to seperate grains.

Heat a large, non-stick frying pan over medium heat. Spray meatballs with oil. Cook, turning often, for 10 to 15 minutes or until browned and cooked through.

Meanwhile, add chickpeas, mint, parsley, lemon rind, 2 tablespoons lemon juice, onion, raisins and tomatoes to couscous. Stir to combine. Season with salt and pepper. Spoon couscous salad into bowls. Top with meatballs and 1 tablespoon yoghurt. Season with pepper. Serve.

Source
Super Food Ideas - November 2006, Page 33
Recipe by Kerrie Butler  

Lamb kebabs with couscous and mint-yoghurt sauce recipe

Photo: Lamb kebabs with couscous and mint-yoghurt sauce recipe

The home of Tasty Food Recipes invites you to try Lamb kebabs with couscous and mint-yoghurt sauce recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb kebabs with couscous and mint-yoghurt sauce.

Equipment: You'll need 12 wooden skewers soaked in water for one hour.

Ingredients (serves 6)

8 (about 800g) lamb fillets, trimmed, cut into 2cm pieces
80ml (1/3 cup) lemon juice
3 garlic cloves, crushed
2 tsp dried mint leaves
60ml (1/4 cup) olive oil
250g thick Greek yoghurt
5 tbs chopped fresh mint
2 cups couscous
400ml stock or water
40g butter
2 tsp ras el-hanout* (a blend of powdered spices)
1 tbs cumin seeds
1 tbs sesame seeds
1 tbs sea salt
Mint leaves, torn, to serve

Method

1. Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.

2. Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.
  
3. Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.
  
4. Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.
  
5. Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.
  
6. Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.
  
7. Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.

Notes
Begin this recipe the day before.

* Available from Middle Eastern stores and spice stores.

Source
delicious. - January 2003, Page 228
Recipe by Valli Little

Lamb with couscous, date and pistachio stuffing recipe

Photo:Lamb with couscous, date and pistachio stuffing recipe

The home of Tasty Food Recipes invites you to try Lamb with couscous, date and pistachio stuffing recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb with couscous, date and pistachio stuffing.

This aromatic stuffed lamb is a versatile meal which can be served at a formal dinner or packed into a picnic basket for a day in the sun.

Preparation Time
15 minutes

Cooking Time
85 minutes

Ingredients (serves 6)
1 1/2 tbs olive oil
1 brown onion, finely chopped
1 tsp ground cumin
100g (1/2 cup) couscous
125ml (1/2 cup) boiling water
60g (1/3 cup) chopped dried dates
50g quince paste, chopped
40g (1/4 cup) pistachio kernels, chopped
2 tbs chopped fresh continental parsley
1.5kg easy-carve lamb leg, string removed

Method
Preheat oven to 190°C. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the onion and cook for 3 minutes or until soft. Add the cumin. Cook, stirring, for 1 minute or until aromatic.

Place the couscous in a large heatproof bowl. Add the water. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the onion mixture, date, quince paste, pistachio and parsley. Season with salt and pepper. Toss to combine. Set aside to cool completely.

Open the lamb to lie flat on a clean work surface. Use a sharp knife to cut a deep slit in the meat where most of the bone has been removed (don't cut all the way through). Spread the couscous mixture along the centre of the leg. Roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals.

Place the lamb in a large roasting pan. Drizzle over remaining oil. Season with salt. Roast for 1 hour 10 minutes for medium or until cooked to your liking. Transfer to a large plate and cover with foil. Set aside for 20 minutes to rest before carving to serve.

Notes
Make it ahead: Prepare to the end of step 3 up to 1 day ahead. Wrap in plastic wrap. Store in the fridge. Continue from step 4, 11/ 2 hours ahead.

Picnic tip: To serve warm, wrap lamb in non-stick baking paper and foil. Place in an airtight container. To serve cold, cook up to 4 hours ahead. Cool before storing in fridge. Slice if desired. Transport, covered, in an esky.

Source
Good Taste - May 2009, Page 80
Recipe by Chrissy Freer

 More Tasty Food Recipes:  

Lamb steak kebabs with mint 
Barbecued fish parcels
Texas Oven-Roasted Beef Brisket
Neely's Wet BBQ Ribs
Hummus with crisp lamb
Tomato & hummus crostini

Chicken Couscous Recipe - How to Make Chicken Couscous

Photo: Chicken Couscous

The home of tasty food recipes invites you to try Chicken Couscous recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken Couscous.


Ingredients

2 Tbsps olive oil
1⅓ kilo chicken pieces
4 medium onions, thinly sliced
1 can whole tomatoes, (16-ounce can)
20 sprigs parsley, washed and tied with string
10 sprigs cilantro, washed and tied with string
6 to 8 cups water
8 saffron threads, crushed
1 Tbsp mixed spices, cumin, all spice, nutmeg and coriander
2 cinnamon sticks
2 tsps ground ginger
1 tsp turmeric
4 small carrots, cut into large pieces
4 small turnips, quartered
½ kilo pumpkin or winter squash
4 small potatoes
4 zucchini, peeled and cut into quarters
1 can garbanzo beans, drained and washed (15-ounce can)
salt and pepper to taste
½ kilo package of instant couscous
¼ cup butter

Method

• In a large stockpot, heat the oil and brown the chicken on all sides for 5 to 6 minutes. Add the onions, and cook until softened, about another 5 minutes.
• Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 minutes.
• Reduce heat to low and add the saffron, turmeric, ginger, spices, carrots, turnips, potato and pumpkin.
• Cook, covered, until pumpkin is tender, 30 to 35 minutes.
• Remove the parsley and cilantro bundles.
• Add the zucchini and drained garbanzo beans. Simmer for 10 minutes. Meanwhile, prepare couscous according to package directions.
• Add butter and fluff with a fork.
• To serve, mound the couscous on a serving platter.
• Top artfully with all the cooked vegetables. Surround with chicken pieces. Serve with extra broth on the side.

Chef Osama