-
-
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 415Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 110146 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...
9/24/2002
Wow!!! This was outstanding! My husband raved about it many times. The diced jalepenos I used came from a jar labled "hot", so I only used 1/4 cup, which was perfect for us. Thanks so much f...