Couscous with chicken and spices
Votes: 2
Time: 30 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 441, total fat 20 G., saturated fats G., proteins 28 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 441, total fat 20 G., saturated fats G., proteins 28 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Cook couscous with cinnamon and ginger to infuse it with warm flavors right from the start, then toss it with grilled chicken and carrots, plus chilled Greek yogurt and harissa, for a complete meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 tsp ground cinnamon
- 1 teaspoon ground ginger
- Coarse salt and freshly ground black pepper
- 4 medium carrots, thinly sliced
- 1 cup couscous, preferably whole wheat
- 2 cups coarsely chopped cooked grilled chicken
- 3 tbsp (45 g) unsalted butter
- 1/2 cup flaked almonds
- 1/4 cup light raisins
- 4 onion stalks, coarsely chopped, white and light green parts only
- 1/2 cup coarsely chopped cilantro, plus more for garnish
- Greek yogurt and/or harissa or other hot sauce, for serving
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Recipes with similar ingredients: cinnamon, ground ginger, carrot, couscous grain, grilled chicken, almond, raisin, green onions, cilantro, yogurt, harissa sauce
Cooking the dish according to the recipe:
- In a medium saucepan, bring 2.5 cups of water to a boil over medium-high heat. Add 1/2 teaspoon cinnamon, ginger, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the carrots and cook for 3-4 minutes, until just tender (the carrots should still be crisp). Drain and reserve the cooking liquid.
- Place the couscous and chicken in a medium bowl and pour in 1 cup of hot cooking liquid. Stir, then cover tightly with plastic wrap and let sit for 5 minutes. Fluff the couscous with a fork.
- While the couscous is simmering, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, onion, and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2-3 minutes. Stir in the cilantro.
- Divide the couscous and chicken into portions. Top with carrots and pour over the cooking liquid. Sprinkle with the almond mixture and cilantro. Serve as a standalone dish with yogurt and/or harissa.
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