Best 5 Couscous With Mushrooms Spinach And Chicken Recipes

CHICKEN WITH COUSCOUS

Steps:

• In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
• Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
• In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

CHICKEN AND SPINACH COUSCOUS

Steps:

• Heat 2 tablespoons oil in a skillet over medium-low heat. Cook chicken until no longer pink in the center but not browned, about 15 minutes. Transfer chicken to a dish.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add pine nuts; cook and stir until lightly browned, 3 to 5 minutes. Remove pine nuts to another dish. Heat 1 tablespoon oil in the skillet; cook spinach until wilted, about 3 minutes. Transfer spinach to a separate dish.
• Heat 2 tablespoons oil in the same skillet. Add couscous; cook until lightly browned, about 3 minutes. Pour in chicken broth; bring to a simmer. Cover and reduce heat to low. Cook until couscous is tender, about 12 minutes. Uncover; add parsley and pepper. Stir. Layer couscous, chicken, spinach, and pine nuts onto a plate in that order.

SPINACH MUSHROOM COUSCOUS

Steps:

• Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
• Stir in couscous. Cover.
• Remove from heat; let stand at least 5 minutes.
• Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
• Add mushrooms and saute another 5 minutes.
• Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
• When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
• Mix well and serve.

COUSCOUS WITH MUSHROOMS, SPINACH AND CHICKEN

Steps:

• In large skillet, heat olive oil over medium. Add chicken, onion, garlic; cook 3-4 minutes, stirring frequently until chicken is cooked.
• Stir in spinach, mushrooms, water, wine, and contents of Spice Sack, bring to boil.
• Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff couscous with fork, sprinkle with parmasean cheese.