Best 5 Chili Flavored Couscous Recipes

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Calling all couscous lovers! If you're looking for a flavor-packed twist on the classic dish, then chili-flavored couscous is the ultimate choice for your next culinary adventure. Get ready to tantalize your taste buds with a hearty and flavorful blend of spices, fresh ingredients, and tender couscous that will transport you to a world of vibrant tastes. This dish is not only easy to prepare but also offers a delightful fusion of textures and aromas that will make your mouth water with every bite. Join us on this journey of culinary exploration as we unveil the secrets of creating the most delectable chili-flavored couscous that will leave you craving for more.

Let's cook with our recipes!

CHILI-FLAVORED COUSCOUS



Chili-Flavored Couscous image

Categories     Side     Quick & Easy     Spice     Couscous     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 small onion, chopped fine
1 tablespoon olive oil
1 teaspoon chili powder
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons thinly sliced scallion greens

Steps:

  • In a heavy saucepan cook the onion in the oil over moderate heat, stirring occasionally, until it is golden, add the chili powder, and cook the mixture, stirring, for 1 minute. Add the broth, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and stir in the scallion greens.

ISRAELI COUSCOUS



Israeli Couscous image

Provided by Anne Burrell

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 cups Israeli couscous
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/2 cup sliced almonds, toasted
1 cup chicken stock
1 cup pomegranate seeds
1/2 cup dried apricots, cut into 1/2-inch dice
4 scallions, white and green parts, cut thin on the bias

Steps:

  • Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
  • Serve hot or at room temperature.

COUSCOUS WITH MOROCCAN SPICES



Couscous With Moroccan Spices image

A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.

Provided by pattikay in L.A.

Categories     Moroccan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
1 teaspoon cumin seed, lightly toasted and ground
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 cups light vegetable broth
3 small tomatoes, peeled and pureed
1/3 cup dried currant
1 -2 tablespoon lemon juice (lime may be used instead)
2 cups vegetable broth
1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt
2 cups couscous

Steps:

  • Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
  • Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
  • Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
  • Simmer the sauce for 10 minutes.
  • Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
  • If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
  • To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
  • Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
  • Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
  • (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

SEASONED COUSCOUS



Seasoned Couscous image

"Partner it with delicious Seasoned Couscous, and you have a winner," Ruth says. Flecked with basil and parsley, the speedy stovetop side dish comes together in a snap.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 cups water
1 tablespoon butter
1 tablespoon dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 package (10 ounces) couscous

Steps:

  • In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS



Sweet Chili Lime Chicken with Cilantro Couscous image

A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.

Provided by Grumpy's Honeybunch

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cubed
1 pinch monosodium glutamate (such as Ac'cent®), or to taste
6 tablespoons soy sauce
6 tablespoons brown sugar
½ teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
2 cups vegetable broth
1 cup couscous
⅓ cup chopped cilantro
4 wedges lime for garnish

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
  • Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
  • Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
  • Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 52 g, Cholesterol 58.5 mg, Fat 6.2 g, Fiber 3 g, Protein 28.4 g, SaturatedFat 1.2 g, Sodium 1675.2 mg, Sugar 22.2 g

Tips:

  • Choose the right couscous: For this recipe, it's best to use medium-grain couscous as it cooks quickly and has a light, fluffy texture.
  • Toast the couscous: Toasting the couscous before cooking adds a nutty flavor and helps to separate the grains.
  • Use a flavorful broth: The broth you use to cook the couscous will add a lot of flavor to the dish, so choose a broth that you enjoy the taste of. Vegetable broth, chicken broth, or beef broth are all good options.
  • Add some heat: If you like spicy food, you can add some chili powder, cayenne pepper, or chopped jalapeños to the couscous.
  • Get creative with your toppings: There are many different toppings you can add to chili-flavored couscous. Some popular options include chopped tomatoes, cucumbers, red onions, feta cheese, and cilantro.

Conclusion:

Chili-flavored couscous is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give chili-flavored couscous a try!

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