Best 10 Chicken With Pine Nut Couscous Recipes

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Indulge in a flavorful journey with this delightful Chicken with Pine Nut Couscous, a culinary masterpiece that tantalizes taste buds with its aromatic blend of spices and textures. Savor the tender, succulent chicken, infused with a symphony of herbs and spices, perfectly complemented by the nutty crunch of toasted pine nuts and the fluffy, light texture of couscous. This dish is a harmonious fusion of Mediterranean and Middle Eastern flavors, offering a delightful balance of savory and sweet notes. Embark on a culinary adventure with our three variations of this delectable dish: the classic Chicken with Pine Nut Couscous, a vibrant One-Pot Chicken with Pine Nut Couscous, and a tantalizing Chicken with Pine Nut Couscous and Roasted Vegetables. Each recipe promises a unique culinary experience, catering to diverse preferences and dietary needs. Prepare to be captivated by the vibrant flavors and enticing aromas of this extraordinary dish.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN COUSCOUS



Moroccan Couscous image

This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 15m

Number Of Ingredients 12

1/4 cup pine nuts (or swap pistachios or slivered almonds)
2 tablespoons unsalted butter (use coconut oil or vegan butter to make vegan)
1 small shallot (chopped)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 cups low-sodium vegetable broth (or chicken broth)
1 cup whole wheat couscous
1/3 cup golden raisins
1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil (use the good stuff here!)

Steps:

  • Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
  • In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
  • Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
  • With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g

COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

COUSCOUS WITH PINE NUTS AND MINT



Couscous With Pine Nuts and Mint image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Steps:

  • Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS



Moroccan Seasoned Chicken With Pine Nut Couscous image

Make and share this Moroccan Seasoned Chicken With Pine Nut Couscous recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon sweet paprika
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 lbs chicken, cut into 2 inch pieces
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, crushed
2 lemons (1 thinly sliced, the other juiced)
salt & freshly ground black pepper
2 1/2 cups chicken stock
1 cup large green olives
1 tablespoon butter
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1 cup fresh parsley

Steps:

  • In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
  • In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
  • Add onion, garlic and lemon slices; season with salt and pepper.
  • Cook, stirring frequently, until the onion is softened, about 6 minutes.
  • Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
  • Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
  • Fluff couscous with a fork and stir in pine nuts.
  • Serve the chicken and sauce over the couscous and sprinkle with parsley.

Nutrition Facts : Calories 558.6, Fat 29.7, SaturatedFat 7, Cholesterol 77.1, Sodium 584, Carbohydrate 48.2, Fiber 6.5, Sugar 3.2, Protein 27.7

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS



Middle Eastern Chicken Pot and Butter-Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Steps:

  • Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
  • While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
  • Serve chicken over couscous, or vice versa, and garnish with parsley.

CHICKEN COUSCOUS WITH TOASTED PINE NUTS



Chicken Couscous with Toasted Pine Nuts image

Not only is this Chicken Couscous with Toasted Pine Nuts quick and easy to make, it's packed full of flavor. This one is a keeper for sure.

Provided by Chef Rodney

Categories     Side Dish

Time 20m

Number Of Ingredients 9

1 1/4 Cups Low Sodium Chicken Broth
1 Cup Couscous (uncooked)
2 Cups Rotisserie Chicken (chopped)
1/2 Cup Pine Nuts (toasted)
4 oz Pimientos (drained & chopped)
1/2 Cup Feta Cheese (crumbled)
1 Cup Frozen Peas
1/2 Tbsp Dried Basil
1 Tbsp Fresh Lemon Juice

Steps:

  • Prepare the couscous according to the directions on the package, either on the stovetop or in the microwave. I recommend using low sodium chicken broth instead of water.
  • Place the cooked couscous in a large bowl and fluff with a fork. Add a little olive oil or butter and toss.
  • Add the cooked chicken, pimientos, cheese, toasted pine nuts, peas, basil and lemon juice. Toss until all ingredients are well blended.

Nutrition Facts : Calories 375 kcal, Carbohydrate 45 g, Protein 14 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 242 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHICKEN TAGINE WITH PINE-NUT COUSCOUS



Chicken Tagine With Pine-Nut Couscous image

Make and share this Chicken Tagine With Pine-Nut Couscous recipe from Food.com.

Provided by cookiedog

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
6 bone-in chicken thighs (with skin)
1 medium onion, thinly sliced (about 2 cups)
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon fresh ground black pepper
2 cardamom pods, lightly crushed
2 small dried red chilies, such as arbol
1 teaspoon salt
15 dried apricots, halved
15 pitted prunes, halved
4 cups reduced-sodium chicken broth
5 sprigs fresh flat leaf parsley, plus
1/4 cup minced fresh parsley leaves
1 1/2 cups couscous
1/4 cup lightly toasted pine nuts
1 teaspoon grated fresh lemon zest

Steps:

  • Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
  • Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
  • Transfer to a plate; repeat with remaining chicken and set aside.
  • Drain all but 2 T. oil from pot and reduce heat to medium.
  • Add onion and sauté until golden, 5 to 7 minutes.
  • Add garlic and ginger and cook stirring constantly, for 3 minutes.
  • Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
  • Return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.
  • Take pot off heat and remove parsley sprigs and chilies.
  • Remove skin from chicken.
  • In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes.
  • Uncover pan and fluff couscous with a fork.
  • Stir in 2 tablespoons minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tablespoons parsley.

CHICKEN KOFTAS WITH LIME COUSCOUS



Chicken Koftas With Lime Couscous image

This splendid yet easy meal pairs koftas (gently spiced meatballs) and couscous with fresh accents from herbs, limes and crunchy pine nuts. Using a food processor to blitz all the kofta ingredients provides enough friction to help the meat proteins bind and form a much nicer and compact kofta. A similar technique is traditionally employed in India, where ground meat is chopped until it becomes a paste. While the sweet and tart taste of dried cherries are nice here, cranberries are an excellent substitute, bringing a similar spot of brightness to this dish.

Provided by Nik Sharma

Categories     dinner, weekday, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups low-sodium chicken stock
2 tablespoons lime juice, plus 1/2 teaspoon lime zest
1 tablespoon extra-virgin olive oil
1 teaspoon red-pepper flakes, such as Aleppo
Fine sea salt and freshly ground black pepper
1 cup couscous
1/4 loosely packed cup chopped flat-leaf parsley leaves
1/4 cup dried sweet-tart cherries or cranberries
3 tablespoons toasted pine nuts
1 pound ground chicken or turkey
2 shallots, peeled and minced
1 large egg, lightly whisked
2 tablespoons chopped flat-leaf parsley leaves
1 serrano chile, trimmed and chopped
4 garlic cloves, peeled and minced
2 tablespoons peeled and grated fresh ginger
Fine sea salt and freshly ground black pepper
Olive oil
1 lime, cut into wedges, for serving

Steps:

  • Make the couscous: In a medium saucepan over high heat, bring the stock, lime juice, olive oil, red-pepper flakes and 1 teaspoon salt to a rolling boil. Remove from the heat and stir in the couscous. Cover with a lid and let sit for 10 minutes.
  • As the couscous sits, prepare the koftas: Place the ground chicken, shallots, egg, parsley, serrano, garlic, ginger, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor and pulse until the mixture resembles a coarse paste.
  • Heat 2 to 3 tablespoons of olive oil in a large (12-inch) cast-iron skillet or nonstick pan over medium-low. Grease your hands with a little oil and divide and shape the ground chicken mixture into 12 balls. Fry them in the hot oil, in batches if necessary, until golden brown on all sides and the internal temperature reads 165 degrees on an instant-read thermometer, about 8 to 10 minutes. Using a slotted spoon, transfer the koftas to a tray or plate lined with paper towels.
  • Uncover the couscous, fluff the mixture with a fork and break up any lumps. Transfer the couscous to a large mixing bowl. Fold in the lime zest, parsley, cherries and pine nuts, then season to taste with salt and pepper. Fold in the koftas and serve immediately with the lime wedges.

TOASTED PINE NUT AND PARMESAN COUSCOUS



Toasted Pine Nut and Parmesan Couscous image

Make and share this Toasted Pine Nut and Parmesan Couscous recipe from Food.com.

Provided by Kat2355

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
1 tablespoon olive oil or 1 tablespoon sesame oil
1 clove garlic, minced
1 tablespoon pine nuts, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper, freshly ground
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Bring water to a boil.
  • Add couscous, butter and salt.
  • Remove from heat and let stand 5 minutes.
  • Topping: Heat the oil in a shallow pan.
  • Cook"topping" ingredients except parmesan until the garlic becomes golden.
  • Mix the warm topping with the couscous.
  • Toss with parmesan cheese.
  • Serve immediately.

ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING



Roast chicken with couscous & pine nut stuffing image

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 13

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nut
140g dried apricot , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Steps:

  • Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
  • Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
  • Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
  • Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26.3 grams protein, Sodium 1.32 milligram of sodium

Tips:

  • Choose high-quality chicken: Opt for free-range or organic chicken for the best flavor and texture.
  • Marinate the chicken: Marinating the chicken in a mixture of olive oil, herbs, and spices enhances its flavor and keeps it moist during cooking.
  • Cook the couscous properly: Follow the package instructions for cooking the couscous to ensure it is fluffy and well-separated.
  • Toast the pine nuts: Toasting the pine nuts brings out their nutty flavor and makes them more fragrant.
  • Use fresh herbs: Fresh herbs, such as parsley and cilantro, add a vibrant flavor to the dish.
  • Serve with a squeeze of lemon: A squeeze of lemon brightens up the flavors and adds a refreshing touch.

Conclusion:

This Chicken with Pine Nut Couscous is a delightful and versatile dish that combines tender chicken, fluffy couscous, and flavorful pine nuts. It is a well-balanced meal that is perfect for a weeknight dinner or a special occasion. The combination of textures and flavors makes this dish a true crowd-pleaser. With its easy-to-follow instructions and helpful tips, this recipe is a great choice for both experienced and beginner cooks. So, gather your ingredients, put on your apron, and let's get cooking!

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