"Shelly's Chicken and Zucchini Couscous" is a flavorful and nutritious dish that is sure to impress your family and friends. With its succulent chicken, tender zucchini, and fluffy couscous, this dish offers a delightful combination of textures and flavors. The secret to this recipe lies in the aromatic spices and herbs that enhance the natural flavors of the chicken and zucchini. Whether you're looking for a quick and easy weeknight dinner or a special meal for a gathering, "Shelly's Chicken and Zucchini Couscous" is the perfect choice for any occasion.
Here are our top 7 tried and tested recipes!
CURRIED COUSCOUS WITH CHICKEN AND ZUCCHINI
Categories Chicken Vegetable Sauté Dinner Curry Zucchini Summer Couscous Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
- Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
- Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
- Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
- Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
- While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
- Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.
SHELLY'S CHICKEN AND ZUCCHINI COUSCOUS
This recipe was originally posted by my friend, Shelly, and I adopted it after she left the site. She told me that she found it on Cooking.com and the original recipe included instructions to cook the chicken separately. Being a woman after my own heart, Shelly decided that there was no point in dirtying another pan and tossed the chicken into the stew to simmer. It works well with no ill effects. When I prepared this, I omitted the chickpeas, as they are a texture and flavor that I don't enjoy, and upped the amount of zucchini to include 3 small ones. My hubby is sometimes sceptical of tomato and rice dishes (and couscous is very close to rice in his opinion) and also is unsure of lemon in savory dishes, but he helped himself to seconds and commented on the fresh flavor of the dish. I think that makes it a winner.
Provided by Ms B.
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In large pot, heat oil, add 1/4 tsp of salt and chopped onion.
- Cook until translucent, about 5 minutes.
- Add garlic, ginger, paprika, cumin, oregano, cayenne and turmeric and cook, stirring for 1 minute.
- Add broth, tomatoes and remaining 1 1/4 tsp salt.
- Bring to a simmer and cook, covered for 10 minutes.
- Add chicken, chickpeas, zucchini and bring back to a simmer.
- Cook, covered, until chicken and zucchini are just done, about 12 minutes longer.
- Add parsley and lemon juice and just let it"hang out" for several minutes or more-- does it good in my opinion.
- Serve over couscous.
CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS
This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
- For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
- For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
- To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.
CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS
Steps:
- In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
- Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
- Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
- Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
- Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
CHICKEN AND ZUCCHINI COUSCOUS
Found in the pamplet Skillet Meals and thought I would post it. It is a little different than the one posted and I love couscous. Quick and easy!! (I would season the chicken with poultry seasoning or some salt and pepper before cooking for more flavor.)
Provided by mama smurf
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a large deep skillet with cooking spray; heat over medium-high heat. Cook and stir chicken 4 minutes or until lightly browned.
- Add zucchini, tomatoes, broth and seasoning. Simmer uncovered, 15 minutes, stirring occasionally.
- Stir in couscous; remove from heat. Cover let stand 7 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 120.5, Fat 1.2, SaturatedFat 0.3, Cholesterol 32.9, Sodium 279.5, Carbohydrate 13.1, Fiber 3.6, Sugar 7.2, Protein 16.3
ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS
Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside. Serve couscous as an alternative to rice or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
- Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
- Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.
Nutrition Facts : Calories 489 g, Fat 20 g, Fiber 3 g, Protein 38 g
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use high-quality ingredients for the best flavor. Organic or free-range chicken, fresh zucchini, and flavorful couscous are all good choices.
- Don't overcrowd the pan when cooking the chicken and zucchini. This will prevent them from cooking evenly.
- Use a large skillet or Dutch oven to cook the dish. This will give the ingredients plenty of room to cook and prevent them from sticking.
- Season the dish generously with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, paprika, or cumin, to taste.
- Serve the dish hot with a side of your favorite vegetables or salad.
Conclusion:
This chicken and zucchini couscous is a quick, easy, and delicious meal that is perfect for a busy weeknight dinner. It is also a healthy and flavorful dish that is sure to please the whole family. With a few simple tips, you can make this dish even more delicious and enjoyable. So next time you are looking for a quick and easy meal, give this chicken and zucchini couscous a try. You won't be disappointed!
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