-
-
My review
Chicken with Couscous
Julianne Ture
"A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 415 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 415 calories; 11.5 g fat; 40.6 g carbohydrates; 35.8 g protein; 75 mg cholesterol; 177 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 107143 Ratings
-
-
-
-
-
Most helpful positive review
5/7/2003
Super very easy, quick and delicious. I have to tinker with every recipe a little bit, i just have to make it mine,. I am not realy fond of the flavor of Jalapenos but i do love heat so instead ...
Most helpful critical review
8/11/2006
Good recipe. Had to jazz it up a bit - for extra flavor. A lot of people mentioned that the dish was too spicy, and suggested reducing the amount of jalapeno pepper by 1/4 cup. I halved the r...
Most helpful
Most positive
Least positive
Newest
8/11/2006
Good recipe. Had to jazz it up a bit - for extra flavor. A lot of people mentioned that the dish was too spicy, and suggested reducing the amount of jalapeno pepper by 1/4 cup. I halved the r...
5/7/2003
Super very easy, quick and delicious. I have to tinker with every recipe a little bit, i just have to make it mine,. I am not realy fond of the flavor of Jalapenos but i do love heat so instead ...
9/6/2002
After adding the 1/2 cp of jalapenos I took a taste before serving to my finicky mother and whoa--it was way too spicy (and I like spicy food)! I laboriously picked out as many little slices of ...
8/8/2005
Wow! I just finished making this recipe for the third time and it is fantastic! This is one of my favorite meals. Like another reviewer, I use a large Anaheim pepper because I don't care for ver...
11/12/2002
This is a great flavor-per-amount-of-prep-time dish! I will include this as one of the top meals I prepare on a regular cycle because of its simplicity, flavor and it's unique to most other dish...
11/6/2005
Decent enough, but 1/2 cup jalapeno is too much. I like spicy food but the recipe as listed simply tastes of jalapeno and curry; all other flavors disappear beneath this assault. When I push...
2/19/2003
Very good! Spicey. I would cut back on the peppers but beside that very good.
5/9/2005
After reading some other reviews I was concerned it would be too spicy for our family so I replaced the jalapenos with some mild green chiles. It turned out very well but I will make it a littl...