Chicken and Cous Cous | Chicken Recipes | Jamie Oliver Recipes (2024)

FAQs

What to serve with couscous? ›

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Make a Rub

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.

You can add amost anything to couscous. Some traditional additions: Garlic, onion, ground beef lamb, or pork, shrimp, cayenne, dill, basil, lemon and lemon zest, butter, olive oil, sesame oil, sesame seeds, nuts, raisins, fruit, and any spices you like.

Tenderizing the Meat: Lemon juice can help tenderize the chicken by breaking down the fibers in the meat.

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended.

Do you add spices before or after cooking chicken? ›

Yes, you should always season your chicken before cooking when it's raw. You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.

The best dishes to serve with couscous are beef and broccoli, glazed salmon, haddock, orange chicken, tofu curry, Zuppa Toscana, smoked meatloaf, lamb stew, Cola chicken, salsa chicken, garlic tofu, beef kebabs, chickpea stew, roasted vegetables, butternut squash and kale, shakshuka, Moroccan cauliflower, chickpea ...

It pairs nicely with any protein, vegetable main dish, or soup! Top it with a stew. Traditional Moroccan couscous is often served with stewy seasonal vegetables, and I adore this preparation.

Couscous has a nutritional profile similar to white pasta, high in carbohydrates without other health benefits such as fiber or protein content. If you are looking to enjoy food with a higher carbohydrate content, there isn't much difference between choosing pasta or couscous.