Seared Turmeric Chicken & Couscous with Greens

Seared Turmeric Chicken Hummus, Peppers, Couscous & Greens – Candy Coated Culinista

The iron journey continues….

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 1 hr 25 min.
Difficulty level is: Medium, time-consuming

From: Everyday Superfood

Ingredients
• 2 large roasted red peppers
• 2 sprigs of fresh oregano
• 1 tsp ground turmeric
• Olive oil
• 2 boneless skinless chicken breast
• 7 oz Seasonal vegetables, like Swiss chard or spinach
• ½ cup whole-wheat couscous
• ½ a bunch of fresh mint
• pomegranate seeds
• fresh carrots, peeled and diced
• 1 sprig green onion, diced
• 1 lemon
• 1 tbsp blanched hazelnuts
• 1 can of chick peas
• Olive oil
• Lemon
• 3 garlic cloves
• Salt, to taste
• Plain yoghurt, optional
• Hot sauce, optional

Assembly
1. Preheat oven to 400°F and roast red peppers coated in olive oil for an hour.
2. Finely chop oregano and place in a bowl along with turmeric, salt and pepper and olive oil.
3. Add chicken to the marinade and set aside.
4. Blanch greens in a large pot of boiling water under just tender and reserve water.
5. Add couscous to the just boiled greens water and season and let sit for 10 minutes.
6. Add mint to couscous and squeeze in half a lemon.
7. Toast hazelnuts in a dry non-stick frying pan over medium-high heat and crush in a pestle and mortar slightly.
8. Cook chicken over high heat in a cast-iron skillet for 4 minute on each side until cooked through.
9. Remove stems from red peppers and set aside.
10. Reheat greens if needed.
11. Place chick peas in a food processor along with olive oil, lemon juice, garlic and salt and blend.
12. Serve chicken with couscous, peppers, greens and hummus.
13. Add hot sauce if desired.

Please Enjoy

My thoughts
This is one of my favourite recipes. It combines all the components I enjoy except I wasn’t a fan of the hazelnuts. Marinating the chicken in turmeric gave it a lovely colour and taste and my favourite part was the roasted red peppers and the lemony bright hummus. As a plus I boosted my iron level some and I love that there can be a vegetarian and meat option.

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C is for … Couscous Stuffed Tomatoes

C is for … Couscous Stuffed Tomatoes - Candy Coated Culinista

C is for … Couscous Stuffed Tomatoes – Candy Coated Culinista

Alphabet Soup: C is for … Couscous Stuffed Tomatoes

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: min. 35 min.
Difficulty level is: Easy

Ingredients
• 4 large vine tomatoes
• Sea salt
• 1 ½ cup vegetable stock
• 1 cup couscous
• 1 small carrot, peeled and finely chopped
• 1 spring onion, chopped
• ½ cup golden raisins
• 1 celery stalk, finely chopped
• Handful fresh mint leaves, rough chopped
• 1/3 cup parmigiano reggiano
• 1 tbsp extra virgin olive oil
• Salt to taste
• Black pepper, to taste

Assembly
1. Thinly slice the tops off the tomatoes and scoop out the insides with a spoon.
2. Sprinkle the inside generously with sea salt ad turn upside down on a plate lined with paper towel for 30 minutes. (This step will allow the moisture to be drawn out from the tomato; otherwise you will have soggy couscous.)
3. Preheat oven to 375°F.
4. Using a small saucepan bring vegetable stock to a boil.
5. Add in 1 cup of couscous, stir and cover.
6. Remove from heat and let stand for five minutes.
7. Fluff with a fork.
8. Add in the carrot, spring onion, raisins, celery, mint leaves, parmigiano reggiano, olive oil, salt and black pepper and combine.
9. Spray a glass baking dish with cooking spray.
10. Spoon couscous mixture into tomatoes and fill to the top and place in the baking dish.
11. Bake for twenty to twenty-five minutes, or until tomato skin starts to split open and soften.
12. Serve and eat immediately.

Please Enjoy

My thoughts
This is a new favourite recipe of mine and I will be making this one again in the very near future. I wasn’t so sure if I’d like this as I thought it would be soggy, but it wasn’t at all. Even Mr. C. who can’t stand cooked tomatoes loved this. The softness of the tomato, yet it still need to be cut with a knife along with the crunchy toasted couscous with cheese. This was a great combination and I even saved a tomato for the next day and it wasn’t soggy at all and tasted the same as the day before.

Valentine’s Day Sticky Fig Lamb with Beans & Moroccan Couscous

Sticky Fig Lamb with Beans & Moroccan Couscous - Candy Coated Culinista

Sticky Fig Lamb with Beans & Moroccan Couscous – Candy Coated Culinista

This is an exotic, scrumptious and romantic meal that can be served for Valentine’s day or for a dinner party.

My picture was included in the Valentine’s Day Food Newtork Canada Cooking Club Challenge gallery.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• ½ cup Moroccan Couscous
• ½ cup chicken broth
• 2 handfuls of green beans
• 8 Lamb loin chops
• Salt, to taste
• Black pepper, to taste
• 2 tbsp extra virgin olive oil
• 6 tbsp Fig Cabernet & Wine Jelly
• 2 tbsp balsamic vinegar
• ½ small red onion, thinly sliced
• Handful of grape tomatoes, halved
• 2 green onion, finely chopped
• small handful of mint leaves,
• 1 tbsp sultana raisins
• 1 tbsp pine nuts
• 1 tbsp dried apricots, finely chopped
• Dash of extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Assembly
1. Boil a ½ cup of chicken broth and once boiled pour couscous along with broth into glass bowl until absorbed.
2. Trim green beans and steam.
3. Season lamb with salt and pepper and cook in a frying pan along with olive oil on medium-high heat for 3 minutes on each side (for medium rare) and brush jelly onto lamb.
4. Add the balsamic vinegar in the last minute or two of cooking.
5. Remove lamb from pan and let the remaining juices cook until sticky.
6. Fluff up the couscous with a fork and add the red onions, tomatoes, green onion, mint, raisins, pine nuts and apricots along with a dash of extra virgin olive oil, salt and pepper.
7. Plate two lamb loin chops along with the green beans and couscous and serve.

Tips
• Figs aren’t in season right now so I managed to find a fig jelly (PC Fig Cabernet and Wine Jelly).

Please Enjoy

My thoughts
The lamb was perfectly cooked and along with the fig and wine sauce it tasted delicious. The Moroccan couscous was savoury and light. This is a perfect Valentine’s Day meal, not too heavy and the perfect portion size.

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