– 1 tablespoon vegetable oil
– ½ teaspoon salt
– ½ teaspoon black pepper
– 4 skin-on chicken breasts
– 1 small yellow onion
– 1 green chili
– 1 red chili
– 3 cloves garlic, peeled and minced
– ½ teaspoon cumin
– ½ teaspoon ground coriander
– ¼ teaspoon paprika
– pinch of saffron (optional)
– 1 1/4 cups (216g) couscous
– 1 3/4 cups (420ml) hot (almost boiling) chicken or vegetable stock
– 2 lemons
– seeds of half a pomegranate
– small bunch fresh cilantro, chopped

Directions:

1. Peel the onion, then chop into small pieces. De-seed and chop the chiles into small pieces too.
2. Heat the oil in a large skillet and sprinkle the salt and pepper onto the skin side of the chicken breasts. Place in the pan skin-side down and cook on medium-high heat for five minutes. Turn the chicken over and cook for a further five minutes. Add the onion, green and red chiles, garlic, cumin, coriander, paprika and saffron to the pan and stir until the onions are coated in the spices. Cook for three minutes, stirring occasionally until the onion starts to soften.
3. While the onion mixture is cooking, remove the seeds from the pomegranate. Take a medium-sized bowl and hold the cut side of the pomegranate in your hand. Create a cup with your hand and hold it over the bowl. Whack the back of the pomegranate with a wooden spoon and the seeds will fall into your hand. Then you can tip them into the bowl. Any stubborn seeds can be removed by pulling the skin of the pomegranate outward a little, then repeating the spoon whacking until all seeds are removed. Put the seeds to one side.
4. Peel the zest from the lemons and squeeze the juice into a small bowl. Put to one side.
5. Add the stock and bring to a boil, place the lid on and simmer for ten minutes.
6. Take the lid off and pour in half the lemon juice, then carefully add in the couscous to the sides of the chicken, making sure not to leave any couscous on top of the chicken (as it won’t get cooked). You can move the chicken breasts to the side of the pan if it makes it easier. Stir everything, ensuring all of the couscous is covered, then place a lid on the skillet and turn the heat down to very low. Cook for five minutes, then turn off the heat.
7. Take off the lid and fluff up the couscous with a fork. Add the zest from one of the lemons and all but one tablespoon of the cilantro. Stir into the couscous.
8. Top with the remaining lemon zest, the pomegranate seeds and the chopped parsley. Serve with the remaining lemon juice.

The post Speedy One-Pot Chicken Couscous appeared first on COUSCOUS Day.

• 2 1/2 lbs. chicken breast, cubed
• 1/2 c. onions, chopped
• 1/4 c. green pepper, chopped
• 1/4 c. tomato paste
• 4 c. couscous (grain available in foreign food section)
• 1 c. mixed vegetables
• 1 c. oil
• 4 c. water

Directions

1. Saute onions, pepper and chicken in oil 5 minutes.
2. Add tomato paste and stir. Add water, mixed vegetables; cover and bring to a boil for 5 to 10 minutes.
3. Add cous-cous slowly and mix well.
4. Remove from heat, cover and let stand for 7 minutes.
5. Stir and serve.
6. Serves a large crowd 

The post African Couscous Sierra Leone Style appeared first on COUSCOUS Day.

• 1 bunch asparagus150g (5oz) Couscous
• 2tbsp olive oil
• 1 clove garlic, crushed
• 1 courgette, thinly sliced
• ½ long red chilli, finely chopped
• 1tbsp each flat-leaf parsley, basil and mint, chopped

Directions

1. Heat the oven to 200°C (gas mark 6). Cut each chicken breast into four long strips. Place the chicken and asparagus in a single layer in a roasting tin. Brush with a little oil and season with salt and pepper. Roast for 12-15 mins, or until cooked.
2. Place the couscous in a large heatproof bowl. Pour on 300ml (9½fl oz) boiling water, cover tightly with cling film and set aside for 5 mins.
3. Meanwhile, heat the oil in a large frying pan over medium heat and cook the garlic, courgette and chilli, stirring, for about 5 mins or until the courgettes are just tender.
4. Stir the cooked vegetables through the couscous, then add the herbs, tossing well to fluff up the couscous. Season to taste. Serve warm with the chicken and asparagus.

The post Herby Couscous With Roast Chicken appeared first on COUSCOUS Day.

• 1 medium fennel bulb with stalks
•  2 teaspoons olive oil
•  8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
•  1/4 teaspoon kosher salt
•  1/4 teaspoon freshly ground black pepper
•  3/4 cup prechopped onion
•  1 carrot, cut into 1/4-inch-thick slices
•  1/4 teaspoon ground cinnamon
•  1/4 teaspoon ground red pepper (optional)
•  1/3 cup orange juice
•  10 pitted kalamata olives, quartered
•  1 (14.5-ounce) can unsalted diced tomatoes, drained
•  1 1/4 cups water
•  1 cup whole-wheat couscous

Directions

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
2.  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cookminutes on each side or until well browned. Transfer chicken to a plate.
3.  Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
4.  Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
5.  Serve chicken and vegetables over couscous. Top with fennel fronds.

The post Couscous with Orange and Tomato Simmered Chicken appeared first on COUSCOUS Day.

• 1 medium onion, choppe
• 2 garlic cloves minced
• 2 tablespoons extra virgin olive oil
• 1(14 1/2 ounce) can chiken broth
• 1(10 ounce) package frozenchopped spinach
• 1(10 ounce) package couscous
• ³⁄₄cup fresh grated parmesan cheese
• 2 tablespoons lemon juice
• Salt (to taste)
• Fresh ground pepper (to taste)
• ¹⁄₂cup chopped pecans toasted

Directions

1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
2. Bring 4 quarts wate
3. Bring mixture to a boil and stir occasionally.
4. Add in couscous; stir to combine.
5. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
6. Add remaining ingredients; stir to combine
7. Serve immediately.

The post Couscous With Spinach and Onion appeared first on COUSCOUS Day.

• 1 ¹⁄₂cups dry
• 1 1⁄2 cups dry couscous
• 1 1⁄2 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 1⁄8onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon soy sauce
• 1⁄2 teaspoon ground ginger
• 1 dash lemon juice (eyeball it)
• 1⁄2 teaspoon parsley flakes

Directions

1. Sautee onions and garlic in olive oil until tender. Remove from oil.
2. Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
3. Stir in onions and garlic.
4. Stir in remaining ingredients and let cous cous sit for five minutes.
5. Serve immediately.

The post Asian Couscous appeared first on COUSCOUS Day.