Best 5 Harvesttime Chicken With Couscous Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

As the harvest season comes upon us, it's time to create a memorable meal that captures the essence of the season. Harvesttime chicken with couscous is a delectable dish that combines the flavors of autumn with the goodness of whole grains. With its tender chicken, aromatic vegetables, and fluffy couscous, this dish is a perfect blend of taste and texture. Whether you're looking to impress guests at a dinner party or simply want to enjoy a delicious and comforting meal with your family, this recipe is sure to become a favorite.

Let's cook with our recipes!

NOVEMBER HARVEST CASSEROLE



November Harvest Casserole image

This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. I make this recipe with apple Gouda chicken sausages from Costco® but any other chicken sausage will do the trick. I originally created this recipe by combining extras in the fridge that needed to be cooked. Now, it is a staple in our home and everyone loves it!

Provided by crystallynn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h45m

Yield 12

Number Of Ingredients 9

1 butternut squash, halved and seeded
2 sweet potatoes, halved lengthwise
2 ¾ cups water
¼ teaspoon salt
1 ½ cups whole grain couscous
5 links precooked apple chicken sausage, sliced into rounds
1 green bell pepper, diced
½ cup diced green onion
1 (12 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
  • Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
  • Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
  • Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 40.9 g, Cholesterol 61.5 mg, Fat 9.7 g, Fiber 6.5 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 3.9 g

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.

CHICKEN WITH COUSCOUS



Chicken with Couscous image

A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!

Provided by Allrecipes Member

Categories     Skillet Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 13

3 ¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g

CHICKEN WITH COUSCOUS



Chicken with Couscous image

I had this at a Moroccan restaurant once, and they refused to give me the recipe. I made it up on my own, and it’s practically identical.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
4 chicken thighs, skinned
4 chicken drumsticks, skinned
1 large onion, chopped
4 carrots, peeled and thinly sliced
3 celery ribs, sliced
2 cloves garlic, minced
2 cups water
1 cup couscous
1 can garbanzo beans, rinsed and drained
1 can artichoke heart, drained and diced
2 tablespoons lemon juice
1/4 teaspoon pepper

Steps:

  • In a large pan, heat the oil over high heat until hot.
  • Add the chicken and cook, turning, until browned on both sides, about 10 minutes.
  • Reduce the heat to medium low, cover and cook the chicken for another 10 minutes.
  • Remove the chicken to a plate and drain off all the fat and liquid from the pan.
  • Add the onion, carrots and celery to the pan.
  • Cook over medium high heat, stirring, until the onion is softened.
  • Stir in the garlic, water, couscous, garbanzo beans, artichoke hearts, lemon juice and pepper.
  • Heat to boiling, then reduce to medium low.
  • Place the chicken on top of the couscous mixture.
  • Cover and cook for another 20 minutes, or until the chicken is very tender and cooked through.

Nutrition Facts : Calories 712.2, Fat 29.2, SaturatedFat 6.9, Cholesterol 138.1, Sodium 522, Carbohydrate 68.6, Fiber 9.7, Sugar 5.2, Protein 42.3

CHICKEN WITH COUSCOUS



Chicken With Couscous image

Make and share this Chicken With Couscous recipe from Food.com.

Provided by kineline

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/4 cups low sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 (4 ounce) boneless skinless chicken breasts, cut into cubes
1 pinch ground black pepper
1/2 cup jalapeno pepper, finely chopped
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 1/2 teaspoons fresh gingerroot, grated
1 1/2 teaspoons curry powder
1/2 teaspoon coriander powder
1 teaspoon cornstarch

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.
  • Note.
  • If you want to use this as OAMC, forget about the couscous for now, and make that while you heat up the chicken.

Nutrition Facts : Calories 405.2, Fat 9.9, SaturatedFat 1.8, Cholesterol 65.8, Sodium 154.7, Carbohydrate 41.6, Fiber 4, Sugar 2.5, Protein 36.8

Tips:

  • Utilize a Well-Seasoned Cast Iron Skillet: Begin by heating a cast iron skillet over medium-high heat. Cast iron skillets retain heat exceptionally well, ensuring an evenly cooked chicken.
  • Achieve a Golden-Brown Crust: Sear the chicken breasts skin-side down for 5-7 minutes, or until golden brown and crispy. This step infuses incredible flavor into the chicken.
  • Create a Flavorful Sauce: Deglaze the skillet with white wine after removing the chicken. This process extracts the browned bits stuck to the pan, which adds immense flavor to the sauce.
  • Harness the Power of Spices: Enhance the dish with a blend of spices like cumin, coriander, and paprika. These spices impart a warm and aromatic touch to the chicken and sauce.
  • Ensure Tender and Moist Chicken: Return the chicken breasts to the skillet, nestling them in the flavorful sauce. Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, allowing the chicken to absorb all the delicious flavors.
  • Choose the Right Couscous: Opt for Israeli couscous, also known as pearl couscous, for its delightful texture and ability to hold the sauce well.
  • Enhance the Couscous with Herbs: Elevate the couscous by adding fresh herbs like parsley and cilantro. These herbs introduce a vibrant freshness to the dish.

Conclusion:

The Harvest Time Chicken with Couscous recipe tantalizes taste buds with its delectable combination of succulent chicken, flavorful sauce, and fluffy couscous. The infusion of spices and herbs ensures an explosion of flavors in every bite. By following these tips, you can effortlessly create this restaurant-quality dish in the comfort of your own kitchen. Embark on a culinary journey with Harvest Time Chicken with Couscous and savor the essence of the harvest season.

Related Topics