Recipe courtesy of Rachael Ray
Save Recipe Print
Middle Eastern Chicken Pot and Butter-Nut Couscous
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf. 

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes. 

Serve chicken over couscous, or vice versa, and garnish with parsley.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ina Garten

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Instant Pot Chicken Adobo

Recipe courtesy of Food Network Kitchen

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Butternut Squash Chicken Pot Pie

Recipe courtesy of Jeff Mauro

Chicken and Biscuit Pot Pie

Recipe courtesy of Ellie Krieger

Individual Chicken Pot Pies

Recipe courtesy of The Neelys

Slimmed Down - Chicken Pot Pie

Recipe courtesy of Food Network Kitchen

Nut Butter Brownies

Recipe courtesy of Food Network

Browse Reviews By Keyword