Chicken Recipe Couscous
In a medium saucepan bring the water or broth salt butter and oil to a boil. Add the spinach chicken water basil and pepper.
Let the couscous steam for 5 minutes.
Chicken recipe couscous. A flavorful chicken stew that uses exotic spices and nice vegetables served over whole grain couscous. Create the spice blend. Turn off heat cover and let stand 10 minutes.
Preheat oven to 375 f degrees. Tip in the apricots chickpeas and couscous then pour over the stock and stir once. The couscous can be frozen for up to 3 months.
Stir in the couscous cover tightly with a lid and remove from heat. Stir tomato into the couscous. In the same pan saute garlic in remaining oil for 1 minute.
Combine all the moroccan spice blend ingredients togetherthe recipe should yields about 8 to 9 tsp or about 3 tbsp. Cook until crisp tender about 7 minutes. 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.
Vegetables and even meat can vary according to taste but i find squash carrots bell peppers and lamb work well in this recipe. In a medium saucepan bring 2 cups of the chicken broth to a boil. Combine the carrots and 1 cup water in a saucepan over medium high heat.
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. How to make moroccan chicken couscous. Bring to a boil.
Season the chicken breasts with 2 tbsp of the moroccan. Combine the lemon juice garlic and oregano. Fluff with a fork.
In a large skillet heat olive oil over medium high heat. Cover and let stand for 5 10 minutes or until water is absorbed. The best chicken breast and couscous recipes on yummly san francisco salad with pepper mint infusion chicken tagine with lemon and olives sumac chicken lemon israeli couscous.
Cover and set aside. Stir in walnuts and sprinkle with cheese. This recipe was actually a real chicken contest winner.
Meanwhile heat a large skillet over medium high heat. Meanwhile flatten chicken to 14 in. Fluff up the couscous with a fork and scatter over the coriander to serve.
Remove from the heat. In a large skillet brown chicken in remaining oil over medium heat for 8 10 minutes or until juices run clear. Sprinkle with salt and pepper.
Serve with extra harissa if you like. Add onion carrots and celery season with salt and pepper and saute for 5 10 minutes until softened and caramelized. Stir in couscous and 1 12 teaspoons of the olive oil.
Use a fork to fluff the couscous and break up any clumps.