Best 2 Israeli Couscous Chicken Sausage Skillet Recipes

Tantalize your taste buds with a culinary journey to the heart of Israel, where flavors dance in harmony in the Israeli Couscous Chicken Sausage Skillet dish. This vibrant skillet features plump Israeli couscous, savory chicken sausage, an array of colorful vegetables, and a delectable blend of spices that will leave you craving for more. Accompanying this main course are three additional recipes that explore the diverse culinary landscape of Israel: a refreshing Israeli Chopped Salad, a flavorful Shakshuka with Feta and Herbs, and a sweet and tangy Pomegranate Molasses Chicken. Embark on this culinary adventure and discover the vibrant flavors of Israel through these enticing recipes.

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SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI

Skillet Chicken With Couscous, Lemon and Halloumi image

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.

Provided by Yewande Komolafe

Categories dinner, casseroles, one pot, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 lemons
4 ounces halloumi, torn
1/4 cup walnuts (about 1 ounce), toasted and chopped
6 shallots, peeled, 1 thinly sliced into rings, the remaining 5 quartered lengthwise
1/4 teaspoon red-pepper flakes
4 tablespoons olive oil
2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs)
Kosher salt
1 1/2 cups pearl couscous (7 1/2 ounces)
1 1/2 cups chicken broth
4 oregano sprigs
1/2 cup fresh parsley leaves and tender stems

Steps:

Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Skillet Chicken and Pearl Couscous With Moroccan Spices image

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Provided by Colu Henry

Categories dinner, one pot, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Steps:

In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful chicken sausage, and a good quality Israeli couscous.
Don't be afraid to adjust the recipe to your liking. Add more or less vegetables, use a different type of sausage, or add some herbs or spices.
Cook the Israeli couscous according to the package directions. It typically takes about 15 minutes to cook.
Brown the chicken sausage and vegetables before adding the couscous. This will help to develop their flavor.
Add the couscous and broth to the skillet and bring to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes, or until the couscous is tender and the liquid has been absorbed.
Fluff the couscous with a fork before serving.

Conclusion:

This Israeli couscous with chicken sausage and vegetables is a quick and easy weeknight meal that is packed with flavor. It's perfect for busy families or anyone who is looking for a healthy and delicious dinner. Plus, it's a great way to use up leftover chicken sausage.