chicken couscous

This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week.

Moroccan Chicken Couscous

tbsp Moroccan spice blend (recipe below)

chicken breasts

olive oil

onion

garlic (minced)

golden raisins

oz chickpeas ((1 can) drained and washed)

oz fire roasted tomatoes ((1 can))

chicken broth (low sodium)

pearl couscous (dry)

kale

tsp cumin

cinnamon

ginger

salt

tsp black pepper

paprika

tsp allspice

coriander

turmeric

cayenne pepper

tsp cardamom

Preheat oven to 375 F degrees.

Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.&nbsp;

Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.

In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside.&nbsp;Transfer the chicken from the pot to a plate and set aside.

Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.&nbsp;

Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.

Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

Delicious one pan Thai peanut chicken couscous packed with protein and a boost of colorful veggies. This cozy chicken couscous recipe is filled with Thai flavors thanks to a rich and creamy peanut sauce made with coconut milk, fresh ginger, soy sauce, garlic and creamy peanut butter. Options to add a kick of heat if you love spice!

One Pan Creamy Thai Peanut Chicken Couscous

For the chicken:

avocado oil or olive oil

chicken breast, cubed

salt and pepper

For the peanut couscous:

garlic,

(15 ounce) can light coconut milk

chicken broth (or sub water)

peanut butter (just peanuts + salt)

soy sauce (or coconut aminos)

chili paste

Israeli pearl couscous

Add-ins:

carrots,

broccoli florets

red bell pepper, julienned

To garnish:

Green onion (green part only), diced

chopped cilantro

Honey roasted peanuts, chopped

sauce,

Place a large deep skillet over medium-high heat and add in oil. Once hot, add the chicken, season with salt and pepper and cook, about 5-7 minutes total. You don’t need to cook chicken all the way, just about halfway through so it’s nice and golden brown with flavor. Transfer chicken to a bowl or plate and set aside.

Reduce the heat to medium-low and add in the garlic, cooking for 30 seconds, then add in the coconut milk, chicken broth, peanut butter, soy sauce, ginger and chili paste to the same skillet. Whisk together until well combined and smooth. Stir in the couscous, carrots, broccoli and bell pepper; then add the chicken back into the pan; bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes, stirring every so often to prevent couscous from sticking to the bottom of the pan.

After 15 minutes, remove the lid and gently simmer for 5-10 more minutes uncovered to soak up any excess liquid.

Garnish with chopped honey-roasted peanuts, green onion, and cilantro. Serves 4.

Cozy and delicious broccoli cheddar chicken couscous with sweet and spicy roasted butternut squash. You&#039;ll love this easy, comforting dinner recipe for any night of the week! Kid-friendly and easily vegetarian, too.

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous

For the butternut squash:

butternut squash (from about 2 pounds butternut squash)

maple syrup

chili powder

garlic powder

chicken

For the broccoli cheddar couscous:

water chicken broth

israeli (or pearl) couscous

broccoli, broccoli florets)

cheddar cheese

salt and pepper, to taste

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Place butternut squash cubes on the baking sheet. Drizzle with olive oil and maple syrup. Sprinkle on chili powder, garlic powder and cayenne pepper. Generously season with freshly ground salt and pepper. Use your hands to toss together so that the squash is well coated.&nbsp;

Bake for 20-30 minutes, flipping halfway through, until the squash is tender. Once done, allow to rest on baking sheet until you are ready to add to the rest of the dish.

While the squash is cooking, cook your chicken breast. Add 1 tablespoon of olive oil to a large skillet and place over medium-high heat. Add in chicken. Immediately sprinkle with garlic powder, paprika and cayenne pepper and generously season with salt and pepper. Cook chicken for 5-8 minutes until no longer pink. Remove from heat and set skillet aside or transfer to a bowl.

To make the couscous: In this order add the following to a large pot or dutch oven: water, couscous and broccoli florets. Bring to a boil, then cover, reduce heat to low and cook for 8-10 minutes total; check after 5 minutes and give everything a stir.&nbsp;

Replace the lid and allow to cook for 3-5 more minutes to absorb the water. Stir again, and then add in cooked chicken and shredded cheddar. Stir to melt the cheddar.

&nbsp;Finally fold in the roasted butternut squash. Taste and adjust seasonings as necessary. Enjoy! Serves 4.

Chicken Couscous with Raisin Tfaya

raisins

unsalted butter

onions

honey

chicken thighs

Tbsp. kosher salt

white pepper

cloves

cinnamon stick

saffron threads, crumbled

chickpeas,

cilantro

parsley

fine semolina couscous (1 lb.)

Tbsp. unsalted butter,

Vegetable oil,

almonds

eggs,

Make the tfaya: In a small bowl, cover the raisins with lukewarm water and soak until softened, about 10 minutes, then drain. To a large skillet set over medium heat, add the raisins, butter, ginger, cinnamon, onions, and ½ cup of water. Cover and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 minutes. Stir in the honey and turn the heat to low. Continue cooking until brown and jammy, about 15 minutes more.Remove from the heat and set aside.

Make the stew: To a large, heavy pot add the chicken, oil, salt, ginger, white pepper, cloves, cinnamon stick, and saffron and turn to coat. Add the chickpeas, butter, cilantro, parsley, and 4¼ cups of water and bring to a boil. Turn the heat to medium-low, partially cover, and cook until the chicken is very tender, about 45 minutes. Remove from the heat and discard the herb bundles and cloves.

Meanwhile, make the couscous: Place the couscous in a 9- by13-inch baking pan. In a large measuring cup, stir together 3 cups of lukewarm water and the salt until dissolved. Pour evenly over the couscous and set aside until the grains are expanded and tender, 15–20 minutes.

Position a rack in the center of the oven and preheat to 350°F. Using a fork, fluff the couscous, then drizzle with the oil. Using your hands, lift the grains and let them fall through your fingers, working out any clumps by rubbing the grains between your palms. Bake until the grains begin to steam, about 12 minutes.

Make the garnish: To a small skillet set over medium heat, add oil to a depth of ½ inch. When it’s hot and shimmering, fry the almonds until just golden, 2–4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

To serve, add the butter to the couscous, then use a fork to fluff until coated. Mound onto a serving platter and make a well in the center. Using a slotted spoon, place the meat and chickpeas in the well, then ladle with about half of the broth. Spread the tfaya over the chicken and sprinkle with the almonds. Garnish with the eggs, and serve with the remaining broth on the side.

This Chicken Couscous is delicious, healthy, and a one skillet dinner. The recipe has easy clean up and is ready in under 30 minutes.

Chicken Couscous (One Skillet Dinner)

chicken breasts,

oregano

salted butter

yellow onion, diced small

garlic cloves,

red pepper flakes

Moroccan couscous

chicken stock

lemon juice

feta cheese

flat leaf parsley, minced

lemon

In a small bowl, combine 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/2 teaspoon dried oregano. Slice the width of the chicken breasts in half, to create 4 cutlets total. Pat dry with paper towels and season both sides with spice mixture.

Heat a large skillet to medium low heat and add 1 tablespoon of olive oil. Rotate pan to cover bottom in oil. Once hot, add in the chicken breast and cook for 4 to 5 minutes, on each side until the internal temperature reaches 165 degrees. Once the chicken is fully cooked, transfer to a plate and cover with foil. If the pan is super burnt on the bottom, allow it to cool and carefully clean it. If it's just a golden brown, it doesn't need to be cleaned, but black bits will be bitter.

Continue heat at medium low or reheat to medium low (if you needed to clean the pan). Add in butter until melted. Toss in the onions, and stir in 1/2 teaspoon salt and 1/8 teaspoon red pepper flakes. Cook for 3-4 minutes until the onions are softened.

Add in garlic and cook until fragrant, about 60 seconds. Pour in chicken stock and increase the heat to medium until the edges are boiling. Sprinkle in couscous and stir. Turn heat off and cover for 5 minutes.

Remove lid and fluff the couscous with a fork. Squeeze in lemon juice and stir.

Top with fresh parsley, feta cheese and lemon wedges. Serve and enjoy!

Such an easy dinner and I love how light it is!

https://content.jwplatform.com/videos/wvaBKuhv.mp4

Chicken Couscous skillet dinner.mp4

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The most viewed chicken couscous recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine