Best 6 Tunisian Orange Chicken With Couscous Recipes

Step into the vibrant culinary realm of North African cuisine and discover the tantalizing flavors of Tunisian orange chicken with couscous. This delectable dish seamlessly blends the tangy sweetness of oranges with the savory richness of chicken, while the fluffy couscous provides a perfect canvas for soaking up all the delectable flavors. Get ready to embark on a culinary journey that will awaken your taste buds and transport you to the vibrant streets of Tunisia.

Check out the recipes below so you can choose the best recipe for yourself!

TUNISIAN ORANGE CHICKEN WITH COUSCOUS

Tunisian Orange Chicken With Couscous image

Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil

Provided by JackieOhNo

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 (3 lb) whole chickens, cut in 8 pieces
1 large onion, cut crosswise in 1/4-inch-thick slices and separated into rings
1 cup celery, sliced
1 small garlic clove, crushed
1 1/2 tablespoons all-purpose flour
1/2 teaspoon sugar
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large tomatoes, cored and chopped
1 cup orange juice
2 large navel oranges, peeled and cut crosswise into 1/2-inch-thick slices
1/2 cup small pitted ripe black olives
1 1/2 cups water
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1 cup couscous
watercress leaf, for garnish (optional)
1 navel orange, sliced, for garnish (optional)

Steps:

In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.

Nutrition Facts : Calories 819.6, Fat 43.6, SaturatedFat 14, Cholesterol 175.7, Sodium 1243, Carbohydrate 60.4, Fiber 6.5, Sugar 15.1, Protein 46.1

CHICKEN WITH COUSCOUS AND ORANGE

Chicken with Couscous and Orange image

Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create a refreshing meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 8

Ingredients

1 cup couscous
1 cup shredded rotisserie chicken
1/3 cup pistachios, toasted and coarsely chopped
1 navel orange, peeled and coarsely chopped
2 tablespoons chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
Coarse salt and ground pepper

Steps:

In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

Nutrition Facts : Calories 321 g, Fat 9 g, Fiber 4 g, Protein 16 g

TUNISIAN CHICKEN

Tunisian Chicken image

Make and share this Tunisian Chicken recipe from Food.com.

Provided by English_Rose

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 red onion, finely sliced
4 boneless skinless chicken breasts, cut into strips
2 garlic cloves, chopped
1 teaspoon coriander seed
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
6 cardamom pods, crushed with seeds removed
1 1/4 cups chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 (14 ounce) can chopped tomatoes
2 pieces orange peel
2/3 cup orange juice
salt & freshly ground black pepper

Steps:

Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
Cover and simmer gently for 20 minutes.
Season to taste and serve.

JAMAICAN CHICKEN WITH COUSCOUS

Jamaican Chicken with Couscous image

"Fantabulous" is a word I reserve for fantastic dishes like this jerk-seasoned chicken. It's a mouth full of yum. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits, undrained
1 teaspoon salt, divided
1 cup uncooked whole wheat couscous
1/3 cup all-purpose flour
2 tablespoons minced fresh cilantro
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
2 teaspoons Caribbean jerk seasoning
3 tablespoons olive oil, divided
Additional minced fresh cilantro, optional

Steps:

In a large saucepan, combine pineapple and 1/2 teaspoon salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed. Fluff with a fork., Meanwhile, in a shallow bowl, mix flour and 2 tablespoons cilantro. Toss chicken with jerk seasoning and remaining salt. Add to flour mixture, a few pieces at a time, and toss to coat lightly; shake off any excess. , In a large skillet, heat 1 tablespoon oil. Add a third of the chicken; cook 1-2 minutes on each side or until no longer pink. Repeat twice with remaining oil and chicken. Serve with couscous. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 374 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 542mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

25-MINUTE TUNISIAN VEGETABLE COUSCOUS

25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories World Cuisine Recipes African

Time 25m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

ORANGE COUSCOUS

Orange Couscous image

Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup orange juice
1 cup water
1 teaspoon ground cumin
1 package (10 ounces) couscous
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced chives
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

Steps:

In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

Use a good quality orange marmalade. The flavor of the marmalade will come through in the sauce, so it's important to use one that you enjoy the taste of.
Don't overcrowd the pan when cooking the chicken. If you do, the chicken will not cook evenly and will become dry.
Cook the chicken until it is cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with your favorite sides. Some popular sides include couscous, rice, or vegetables.

Conclusion:

Tunisian orange chicken with couscous is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is flavorful and juicy, and the orange sauce is sweet and tangy. The couscous is a light and fluffy side dish that complements the chicken perfectly. This dish is sure to be a hit with your family and friends.