Spiced Couscous and Chicken
Spiced Couscous and Chicken might be just the beverage you are searching for. This recipe serves 4. For $3.38 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 729 calories, 51g of protein, and 29g of fat. 31 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 30 minutes. If you have ground cinnamon, carrots, whole wheat couscous, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. With a spoonacular score of 89%, this dish is awesome. If you like this recipe, you might also like recipes such as Spiced Chicken With Couscous Salad, Spiced Chicken with Couscous Salad, and One Pot Spiced Chicken with Toasted Couscous.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup sliced almonds
4 medium carrots, thinly sliced
1/2 cup roughly chopped fresh cilantro, plus more for topping
1/4 cup golden raisins
Greek yogurt and/or harissa or other hot sauce, for topping
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
Kosher salt and freshly ground pepper
2 cups coarsely shredded rotisserie chicken
4 scallions, white and light green parts only, roughly chopped
3 tablespoons unsalted butter
1 cup couscous, preferably whole wheat
Equipment:
sauce pan
plastic wrap
bowl
frying pan
Cooking instruction summary:
Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid. Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork. Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro. Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa. Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g Photograph by Antonis Achilleos
Step by step:
1. Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat.
2. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper.
3. Add the carrots and cook until crisp-tender, 3 to 4 minutes.
4. Drain the carrots, reserving the cooking liquid.
5. Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
6. Meanwhile, melt the butter in a medium skillet over medium-high heat.
7. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
8. Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
9. Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
10. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
