Tag Archives: couscous

Mint and Olive Chicken over Couscous

12 Apr

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

Chicken and Leek Couscous

3 Apr


1 1/2 cups chicken Stock
2 tablespoons unsalted butter
1/4 cup golden raisins
1 1/2 cups plain couscous
2 tablespoon olive oil
1 1/2 pounds chicken breasts, sliced thinly
salt and pepper
1 large leek
1 cup red wine vinager
1 handful of fresh parsley, chopped


1. Heat the chicken stock and 1 tablespoon of the butter in a medium pot with a tight fitting lid.
2. When the liquid begins to boil add the raisins and couscous and take the pot of the heat.
3. Stir the couscous and place the lid on the pot. Let it stand.
4. Heat a non-stick skillet over high heat and add the olive oil. Add chicken in a single layer and season with salt and pepper.
5. Cut the leeks in half lenghwise, then into 1 inch half moons.
6. Place leeks in colander and run them under cold water to clean.
7. Add the leeks to the chicken and cook 2 to 3 minutes. Lower heat and add red wine vinegar. Cook for 3 to 4 minutes. Add the remaining tablespoon of butter and stir into sauce.
8. Add parsley to couscous and mix it in.
9. Place couscous on plate and top with chicken and leeks.