Best 3 Mediterranean Chicken Couscous Recipes
Tantalize your taste buds with a culinary journey to the sun-kissed shores of the Mediterranean! Our Mediterranean Chicken Couscous is a symphony of flavors, colors, and textures that will transport you to a vibrant souk. This delectable dish features succulent chicken marinated in a fragrant blend of spices, slow-cooked until fall-off-the-bone tender. Juicy tomatoes, crisp bell peppers, and tender zucchini dance together in a vibrant sauce, while fluffy couscous serves as the perfect canvas to soak up all that goodness.
But this culinary adventure doesn't stop there! We've also curated a collection of enticing recipes that will satisfy every palate. From the vibrant flavors of Moroccan Chicken Tagine to the earthy goodness of Greek Moussaka, each recipe offers a unique taste of the Mediterranean. Dive into the aromatic depths of Spanish Paella, where saffron-infused rice mingles with an array of seafood and vegetables. Embark on a culinary voyage to the sun-drenched shores of Italy with our selection of pasta dishes, each bursting with fresh, seasonal ingredients.
Whether you're a seasoned chef or a novice in the kitchen, our Mediterranean Chicken Couscous and accompanying recipes are sure to inspire and delight. So gather your loved ones, set the table, and prepare to embark on a culinary journey that will leave you craving more. Bon appétit!
MEDITERRANEAN CHICKEN AND COUSCOUS
From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.
Provided by Marg CaymanDesigns
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
- Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
- Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
- Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.
MEDITERRANEAN CHICKEN AND COUSCOUS BOWLS
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
- Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
- Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.
MEDITERRANEAN STUFFED CHICKEN BREAST WITH COUSCOUS
This is not a quick recipe to make but the results are outstanding. I've had someone tell me, who doesn't like spinach, that he can just eat the stuffing. That tells me something. It's worth it to make.
Provided by George Levinthal
Categories Chicken
Time 2h15m
Number Of Ingredients 36
Steps:
- 1. Combine first five seasoning ingredients in a small bowl. Place each breast pieces in a plastic bag and pound until it's a uniform 1/4" thick. Brush infused oil on both sides of the chicken breasts and pat on the dry ingredients. Cover and set in the refrigerator for 20 to 30 minutes
- 2. Sauté the spinach in 1 tbsp of the infused oil and 1/2 cup of chicken stock until just wilted. Drain and squeeze most of the moisture out. Sauté the garlic and shallots with 1 tbsp of infused olive oil in a small sauté pan until soft. In a medium bowl combine the remaining ingredients and add the spinach.
- 3. Pre-heat the oven to 350 deg. F
- 4. Remove from the chicken from the refrigerator and place on a flat surface. Depending upon the size of the breast put 1/3 to 1/2 cup of the stuffing on one side of each of the four pieces of chicken, lengthwise leaving a small amount to sprinkle on the chicken. Roll the chicken in the long direction and hold together with long tooth picks. Place in a 9" x 13" baking dish sprayed with non-stick spray. Bake for 20 to 25 minutes or until a meat thermometer reads about 160 deg. F. Check after about 15 minutes to make sure it's not getting dry. Remove toothpicks, slice in three to four pieces on the bias and serve over the couscous (recipe below).
- 5. Heat 1 tbsp infused oil in a 2 qt. pot and sauté the onions over medium heat until slightly soft. Add the pine nuts and continue to cook a couple more minutes until the pine nuts are slightly browned. Turn the heat to high and pour in the chicken stock and bring to a full boil. Add the couscous and the remaining ingredients, stir, cover and remove from the heat. Let sit for five minutes, fluff with a fork
- 6. Fill a 1 cup sized ramekin with the couscous for each of the servings and turn over onto the four plates. Arrange the chicken on top. Before serving, whisk together, yogurt, honey, lemon juice and zest and drizzle about 1 to 2 tbsp over the chicken and couscous. Sprinkle with some fresh chopped parsley and serve.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe vegetables, tender chicken, and flavorful spices.
- Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space in the pan so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
- Use a flavorful marinade: Marinating the chicken before cooking helps to infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or you can try a more complex marinade with additional spices and ingredients.
- Cook the couscous properly: Couscous is a delicate grain that can easily be overcooked. Be sure to follow the package directions carefully and avoid cooking the couscous for too long.
- Add vegetables to the couscous: Vegetables add color, flavor, and texture to the couscous. You can use any vegetables you like, such as carrots, celery, zucchini, or tomatoes.
- Serve the dish hot: Mediterranean chicken and couscous is best served hot. You can garnish the dish with fresh herbs, such as parsley or cilantro, before serving.
Conclusion:
Mediterranean chicken and couscous is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of flavorful chicken, tender couscous, and fresh vegetables, this dish is sure to please everyone at the table.
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