Best 5 Middle Eastern Chicken With Pumpkin And Couscous Recipes

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Middle Eastern cuisine is renowned for its aromatic blend of spices, vibrant colors, and unique flavors. If you seek a culinary adventure, look no further than the enticing dish of "Middle Eastern Chicken with Pumpkin and Couscous." This delectable dish combines the succulent flavors of tender chicken, roasted pumpkin, and fluffy couscous, creating a harmonious symphony of textures and tastes. Embark on a culinary journey to discover the perfect recipe for this delectable dish, where each ingredient plays a vital role in crafting a memorable dining experience.

Here are our top 5 tried and tested recipes!

MOROCCAN CHICKEN WITH COUSCOUS



Moroccan Chicken with Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 small red onions, thinly sliced
3 carrots, halved crosswise and quartered lengthwise
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1 1-inch piece ginger, peeled and finely chopped
Kosher salt
1 cup couscous
2 cups packed fresh cilantro (about 1 large bunch)
3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
1/3 cup golden raisins
1 tablespoon honey
2 tablespoons toasted sliced almonds

Steps:

  • Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
  • Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
  • Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.

MARRAKESH CHICKEN & COUSCOUS



Marrakesh Chicken & Couscous image

I love transforming boxed grains into dishes like this couscous worthy of Morocco. All it took was a little chicken, artichoke hearts and extra spice. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into 1-1/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/4 cup lemon juice
2 tablespoons apricot preserves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1 package (5.8 ounces) roasted garlic and olive oil couscous
Chopped smoked almonds, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through., Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.

Nutrition Facts : Calories 326 calories, Fat 14g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 751mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

MIDDLE EASTERN CHICKEN WITH PUMPKIN AND COUSCOUS



Middle Eastern Chicken With Pumpkin and Couscous image

This is a simple and very delicious recipe, easy to make and so yummy. We got this recipe from the McCormick foods sample pack of Middle Eastern Spices (Harissa).

Provided by Cas Lisa

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

400 g chicken fillets
300 g pumpkin or 300 g butternut squash, peeled and diced
10 g harissa (McCormick's Middle Eastern Spices)
2 tablespoons olive oil
1/2 cup chopped coriander
1 lemon, juice of
1 lemon, zest of
100 g goat milk feta
2 cups cooked couscous

Steps:

  • Preheat oven to 200 degrees celcius.
  • Combine chicken, pumpkin, spice and oil and place on a baking tray.
  • Bake for around 20-25 minutes.
  • Cool slightly and slice the chicken into strips.
  • In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
  • Finally fold through the pumpkin and the chicken pieces.
  • Serve garnished with lemon slices and coriander.

Nutrition Facts : Calories 284.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 64, Sodium 121.8, Carbohydrate 24, Fiber 1.6, Sugar 1.4, Protein 25

MIDDLE EASTERN CHICKEN WITH MOGHRABIEH COUSCOUS



Middle Eastern Chicken With Moghrabieh Couscous image

I bought some giant cous cous - Moghrabieh - and wasn't sure what to do with it. Moghrabieh is also known as Lebanese, Israeli and Giant Couscous. After looking for some recipes, I decided to throw caution to the wind and create my own dish based on what I'd read and what I like. The result was delicous, so thought I'd better write it down before I forget it. The Moghrabieh is like small round balls of pasta, rather than a grain, and so I cooked it like pasta.

Provided by amanda l b

Categories     One Dish Meal

Time 55m

Yield 2 serves, 2 serving(s)

Number Of Ingredients 10

4 -6 chicken drumsticks, skin removed
1 tablespoon olive oil
1 onion, finely diced
1 liter chicken stock
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 roma tomatoes, diced
1 cup israeli couscous (Moghrabieh)
2 liters water

Steps:

  • Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.
  • When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.
  • Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat.
  • Add the fennel seeds, cumin and corriander and cook another minute.
  • Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.
  • While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside.
  • After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'.
  • Remove the chicken from the pot and remove chicken from the bone.
  • If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.
  • Return the chicken to the sauce once the right consistency has been achieved.
  • To serve, add the Moghrabieh to bowls and top with the chicken mixture.

Nutrition Facts : Calories 846.9, Fat 26.8, SaturatedFat 6.2, Cholesterol 133.5, Sodium 882.7, Carbohydrate 94.3, Fiber 6.7, Sugar 12, Protein 53.5

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS



Middle Eastern Chicken Pot and Butter-Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Steps:

  • Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
  • While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
  • Serve chicken over couscous, or vice versa, and garnish with parsley.

Tips:

  • For the best results, use a good quality olive oil and fresh vegetables.
  • If you don't have pumpkin puree, you can use canned pumpkin or butternut squash.
  • If you don't have chicken broth, you can use water or vegetable broth.
  • Season the dish to taste with salt, pepper, and cumin.
  • Serve the dish with couscous, rice, or pita bread.

Conclusion:

This middle eastern-inspired chicken dish is a delicious and healthy meal that can be enjoyed by people of all ages. The chicken is tender and flavorful, the pumpkin adds a touch of sweetness and creaminess, and the couscous is a perfect accompaniment. This dish is also relatively easy to make, making it a great option for busy weeknights. So next time you're looking for a new and exciting dinner recipe, give this middle eastern chicken with pumpkin and couscous a try!

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