ONE-PAN CHICKEN COUSCOUS RECIPE | BBC GOOD FOOD
This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up
Provided by Emma Lewis
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. 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. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Nutrition Facts : Calories 281 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.48 milligram of sodium
CHICKEN & COUSCOUS ONE-POT RECIPE | BBC GOOD FOOD
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, FatContent 23 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.09 milligram of sodium
More about "couscous cooking recipes"
CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES
From jamieoliver.com
Total Time 40 minutes
Calories 579 calories per serving
- Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
- Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
- Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
- Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
- Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
- Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
- Tip in the tomatoes along with half a tin’s worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
- Meanwhile, fill a small pan with water and bring to the boil.
- Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
- Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
- Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.
COUSCOUS RECIPES - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 20 minutes
Category side-dish
Cuisine african
Calories 275 per serving
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
CHICKEN & COUSCOUS ONE-POT RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine Moroccan
Calories 561 calories per serving
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
ROASTED VEG & COUSCOUS SALAD RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Main course, Side dish
Cuisine Moroccan
Calories 399 calories per serving
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 20 minutes
Category side-dish
Cuisine african
Calories 275 per serving
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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