Best 8 Chicken With Salsa And Couscous Recipes

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Chicken with salsa and couscous is a delightful dish that combines the zesty flavors of salsa with the fluffy texture of couscous. This easy-to-make meal is perfect for a quick weeknight dinner or a casual weekend lunch. The succulent chicken is cooked in a flavorful salsa sauce, creating a vibrant and aromatic dish that is sure to please everyone at the table. The fluffy couscous adds a light and airy texture, making this dish a delightful combination of flavors and textures. With its minimal preparation time and simple ingredients, this recipe is an ideal choice for home cooks of all skill levels. Let's dive into the world of flavors and explore the best recipe for cooking chicken with salsa and couscous!

Let's cook with our recipes!

CHICKEN WITH SALSA AND COUSCOUS



Chicken With Salsa and Couscous image

I made this using Pace Picante Sauce but any salsa will do, I also added in 2 teaspoons crushed red chili flakes for some heat.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups hot cooked rice or 3 cups couscous
2 tablespoons olive oil
1/4 cup coarsely chopped almonds
2 tablespoons fresh minced garlic
8 chicken thighs, preferably with skin removed
1 cup thick 'n chunky salsa
1/4 cup water
3 -4 tablespoons dried currants (or to taste)
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon

Steps:

  • While couscous or rice is cooking heat oil in a large skillet over medium-high heat until hot.
  • Add in almonds; cook 1-2 minutes or until golden brown.
  • Remove almonds from skillet with slotted spoon; set aside.
  • Add garlic; cook 30 seconds then add chicken and cook 4-5 minutes or until browned, turning once.
  • In a medium bowl, combine the salsa, and all remaining ingredients; mix well.
  • Add to chicken; mix well.
  • Reduce heat to medium; cover, and cook for 20 minutes, or until fork-tender or until the juices run clear stirring occasionally.
  • Stir in almonds.
  • Serve chicken with cooked coucous or rice.

GARLIC CHICKEN IN CASSEROLE WITH ISRAELI COUSCOUS



Garlic Chicken in Casserole with Israeli Couscous image

Provided by Anne Burrell

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 21

2 whole garlic bulbs
1 lemon, zested and juiced
1 large bunch thyme, leaves only
1 tablespoon cumin seeds, toasted and ground
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 (4 to 5-pound) chicken, cut into 8 to 10 parts
Kosher salt
2 cups medium-size Israeli couscous
Extra-virgin olive oil
1 large onion, sliced
3 ribs celery, sliced thin on the bias
Pinch crushed red pepper flakes
1 1/2 cups dry white wine
3 tablespoons tomato paste
Large pinch saffron
2 zucchini, green part only, cut into 1/2-inch dice
2 to 3 cups chicken stock
1/2 cup pine nuts, toasted
3 scallions, white and green, sliced thinly on the bias

Steps:

  • Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
  • When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
  • Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.
  • Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
  • Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
  • Remove the chicken from the oven and top with scallions before serving.

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS



Lemon-Paprika Chicken with Chickpeas and Couscous image

This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh lemon juice, plus lemon wedges for serving
1 tablespoon tomato paste
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 teaspoons chopped fresh thyme
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 15-ounce can chickpeas (not drained)
1 red bell pepper, chopped
3/4 cup couscous
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
  • Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
  • Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
  • Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

CHICKEN WITH COUSCOUS



Chicken with Couscous image

My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups fresh broccoli florets
1 package (5.8 ounces) roasted garlic and olive oil couscous
1 cup water
1 teaspoon plus 2 tablespoons olive oil, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1 large tomato, seeded and chopped

Steps:

  • In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

HARVESTTIME CHICKEN WITH COUSCOUS



Harvesttime Chicken with Couscous image

Even on busy days, I can start this chicken in a slow cooker and still get to work on time. When I come home, spinach salad and crescent rolls round out the menu. -Heidi Rudolph, Oregon, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 14

2 medium sweet potatoes (about 1-1/4 pounds), peeled and cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1-1/2 pounds boneless skinless chicken breasts
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 cup peach or mango salsa
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
COUSCOUS:
1 cup water
1/2 teaspoon salt
1 cup uncooked whole wheat couscous

Steps:

  • In a 4-qt. slow cooker, layer sweet potatoes, red pepper and chicken breasts. In a small bowl, mix tomatoes, salsa, raisins and seasonings; pour over chicken. Cook, covered, on low 3-4 hours or until sweet potatoes and chicken are tender., About 10 minutes before serving, prepare couscous. In a small saucepan, bring water and salt to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Remove chicken from slow cooker; coarsely shred with 2 forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous., Freeze option: Place cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little broth or water if necessary.

Nutrition Facts : Calories 351 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 52g carbohydrate (15g sugars, Fiber 7g fiber), Protein 30g protein.

SOUTHWEST CHICKEN AND COUSCOUS



Southwest Chicken and Couscous image

A home-cooked chicken dinner in a skillet can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1/2 cup frozen corn
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) black beans with cumin and chili spices, undrained
1 package (9 oz) frozen cooked southwest-seasoned chicken breast strips
2 cups water
1 1/2 cups uncooked couscous
1/4 cup chopped fresh cilantro

Steps:

  • Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
  • Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
  • Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 470, Carbohydrate 79 g, Cholesterol 30 mg, Fiber 11 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 0 g

CHICKEN AND BROCCOLI COUSCOUS WITH SALSA



Chicken and Broccoli Couscous With Salsa image

Couscous is one of the staple foods of the Maghreb (western North Africa). I am always experimenting & combining it with different flavors. I watched a friend whip this up for our lunch one day & it became my new favorite.

Provided by SusieQusie

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 cup diced fresh tomato
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
1 tablespoon olive oil
12 ounces boneless skinless chicken breasts, cubed
2 cups broccoli florets
2 cups water
1 tablespoon olive oil
1 (10 ounce) package couscous, Near East Brand Roasted Garlic & Olive Oil flavor

Steps:

  • In small bowl, stir salsa ingredients together. Season to taste with salt & pepper, set aside.
  • Bring water to a boil and stir in oil, couscous & seasoning packet from box.
  • Cover, remove from heat & let stand while you prepare the chicken.
  • In large skillet, heat oil over medium high heat.
  • Add chicken & cook 3-5 minutes or until no longer pink, stirring frequently.
  • Add the broccoli & cook while stirring 3 minutes or until broccoli is crisp tender.
  • Fluff couscous with fork & stir into chicken & broccoli.
  • To serve, portion couscous on plates & top with salsa.

Nutrition Facts : Calories 941.9, Fat 23.7, SaturatedFat 3.6, Cholesterol 98.7, Sodium 153.9, Carbohydrate 118.6, Fiber 8.2, Sugar 3.4, Protein 60.4

Tips:

  • Choose ripe tomatoes: Look for tomatoes that are deep red and free of blemishes.
  • Use fresh herbs: Fresh herbs like cilantro and oregano add a burst of flavor to the salsa.
  • Don't overcook the chicken: Cook the chicken until it is just cooked through, to prevent it from becoming dry.
  • Use a flavorful broth: The broth you use to cook the couscous will add flavor to the dish, so choose a broth that you enjoy the taste of.
  • Fluff the couscous with a fork: Once the couscous is cooked, fluff it with a fork to separate the grains.

Conclusion:

This Chicken with Salsa and Couscous is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful salsa, and the couscous is light and fluffy. The dish is also packed with vegetables, making it a healthy and satisfying meal. Serve with a side of guacamole or sour cream for an extra burst of flavor.

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