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Oh boy!! This is a delicious meal! .... and pretty healthy too!
Enjoy!
hugs,
peg
Spicy Orange Chicken With Cucumber Couscous
José Picayo
Serves 4
Hands-On Time: 20m
Total Time: 25m
Ingredients
1 cup couscous
4 tablespoons olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/2 English cucumber, chopped
1/4 cup chopped dried cherries
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
1/4 cup orange marmalade
2 tablespoons fresh orange juice
1/4 teaspoon crushed red pepper
Directions
1. Cook the couscous according to the package directions. Spread on a plate and let cool.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and black pepper and cook until cooked through, 6 to 8 minutes per side.
3. Transfer the couscous to a medium bowl and gently toss with the cucumber, cherries, parsley, vinegar, 2 tablespoons of the remaining oil, and ¼ teaspoon each salt and black pepper.
4. In a small bowl, whisk together the marmalade, orange juice, crushed red pepper, the remaining tablespoon of oil, and ¼ teaspoon salt. Serve the chicken with the couscous salad and drizzle with the marmalade sauce.
Tip
The couscous salad and orange sauce can be made up to 1 day in advance. Refrigerate, covered; bring to room temperature before serving.
Recipe source:
http://www.realsimple.com/food-recipes/browse-all-recipes/orange-chicken-cucumber-couscous-00100000086803/index.html#
Enjoy!
hugs,
peg
Spicy Orange Chicken With Cucumber Couscous
José Picayo
Serves 4
Hands-On Time: 20m
Total Time: 25m
Ingredients
1 cup couscous
4 tablespoons olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/2 English cucumber, chopped
1/4 cup chopped dried cherries
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
1/4 cup orange marmalade
2 tablespoons fresh orange juice
1/4 teaspoon crushed red pepper
Directions
1. Cook the couscous according to the package directions. Spread on a plate and let cool.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and black pepper and cook until cooked through, 6 to 8 minutes per side.
3. Transfer the couscous to a medium bowl and gently toss with the cucumber, cherries, parsley, vinegar, 2 tablespoons of the remaining oil, and ¼ teaspoon each salt and black pepper.
4. In a small bowl, whisk together the marmalade, orange juice, crushed red pepper, the remaining tablespoon of oil, and ¼ teaspoon salt. Serve the chicken with the couscous salad and drizzle with the marmalade sauce.
Tip
The couscous salad and orange sauce can be made up to 1 day in advance. Refrigerate, covered; bring to room temperature before serving.
Recipe source:
http://www.realsimple.com/food-recipes/browse-all-recipes/orange-chicken-cucumber-couscous-00100000086803/index.html#