Best 6 Tropical Chicken Couscous W Rum Vinaigrette Recipes
Embark on a culinary journey to the tropics with our tantalizing Tropical Chicken Couscous with Rum Vinaigrette. This vibrant dish is a harmonious blend of succulent chicken, fluffy couscous, and an array of tropical fruits, bathed in a refreshing rum vinaigrette. The chicken is marinated in a blend of zesty citrus, aromatic herbs, and warm spices, then grilled to perfection, capturing a smoky and flavorful crust. The couscous is cooked in a flavorful broth infused with coconut milk, adding a subtle sweetness and richness. Diced mango, pineapple, and red bell pepper provide a burst of tropical flavors and colors, while cilantro and mint add a refreshing touch. The crowning glory is the rum vinaigrette, a delightful combination of citrus, honey, and the subtle warmth of rum, bringing all the elements together in a harmonious dance of flavors. This tropical extravaganza is not just a meal; it's an experience that will transport your taste buds to a sun-kissed paradise.
In addition to the main recipe, this article also offers a delightful collection of complementary recipes to enhance your tropical dining experience. Discover the secrets of preparing the perfect Coconut-Lime Rice, a fragrant and flavorful side dish that pairs perfectly with the Tropical Chicken Couscous. Indulge in the creamy goodness of the Avocado-Mango Salsa, a vibrant and refreshing salsa that adds a pop of freshness to every bite. Learn how to make the tangy and aromatic Pineapple-Cucumber Salsa, a delightful salsa that offers a balance of sweet and savory flavors. And last but not least, master the art of creating the zesty Orange-Mint Vinaigrette, a versatile dressing that can be used to drizzle over salads, grilled meats, or even as a marinade. With this comprehensive guide, you'll have everything you need to create a tropical feast that will leave your guests craving for more.
COUSCOUS SALAD WITH HONEY VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 cups
Number Of Ingredients 14
Steps:
- Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
- Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
- In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
- Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
TROPICAL CHICKEN COUSCOUS W/ RUM VINAIGRETTE
I bought some dried mango from a food market today and wanted to see if I could do something different with it. My idea was to do something with a Caribbean theme to its flavors but it certainly isn't authentic. I used chicken from a store bought rotisserie chicken to make this extra easy. The recipe could easily be scaled up to feed more.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put the dried couscous and dried mango into a large bowl and pour over the boiling water.
- Cover bowl tightly with plastic wrap and let sit for 10 minutes.
- Meanwhile, whisk together the rum vinaigrette.
- After the couscous has finished cooking, take the plastic off and add chicken and green onions to the bowl and stir just to combine.
- Pour over the vinaigrette toss the mixture to make sure it all gets a bit of the dressing.
- Stir through the toasted almonds and season if you feel necessary.
- Serve.
TROPICAL VINAIGRETTE
Make and share this Tropical Vinaigrette recipe from Food.com.
Provided by Member 610488
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Add all ingredients into a blender, except boiling water. Blend until smooth.
- Add boiling water. Allow to stand up to 1 hour. Shake before using.
TROPICAL CHICKEN
This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper. -Leah Johnson, Pearl City, Hawaii
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 451 calories, Fat 24g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 396mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 35g protein.
LIME CHICKEN VINAIGRETTE
An experiment gone woefully right--a powerful combination of flavors starting with the lime, moving to the balsamic vinaigrette, and finishing with a spicy kick. Goes particularly well with a dry red wine :-D.
Provided by TATLien
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all chicken ingredients and marinate for 20 minutes.
- Pour combination into a frying pan and cook on medium high until sauce has boiled down to 1/3 its original height. The sauce should be thick by this point.
- Steam rice as usual, except add butter, Worcestershire sauce (just a dash is probably enough) and lime juice to taste.
- Spoon chicken and sauce over steamed rice. Steamed veggies would be a great addition as well.
- If you don't have balsamic basil vinaigrette, regular balsamic vinaigrette and a teaspoon of freshly minced basil will work as well.
Nutrition Facts : Calories 174.4, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 630.8, Carbohydrate 4.2, Fiber 1.4, Sugar 0.4, Protein 15.8
Tips:
- To save time, use pre-cooked chicken or rotisserie chicken.
- Feel free to substitute your favorite tropical fruits, such as mango, pineapple, or papaya.
- If you don't have rum, you can use another type of light-flavored vinegar, such as white wine vinegar or champagne vinegar.
- For a spicier dish, add a pinch of cayenne pepper or chili powder to the vinaigrette.
- Serve the chicken and couscous with a side of roasted vegetables or a green salad.
Conclusion:
This tropical chicken couscous dish is a delicious and easy-to-make meal that is perfect for a summer party or potluck. The juicy chicken, flavorful couscous, and refreshing vinaigrette come together to create a dish that is sure to please everyone. So next time you're looking for a new and exciting way to serve chicken, give this tropical chicken couscous recipe a try.
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