Inspired by the classic Moroccan pairing of lemon, chicken and olives, this tangy, bright dish has a pleasant chew from couscous. IE 11 is not supported. For an optimal experience visit our site ...

Yield: 6 servings (1 cup chicken mixture and 1/2 cup couscous per serving) Nonstick cooking spray For the chicken: 2 medium carrots, peeled, cut crosswise into 1/2-inch pieces 1 medium sweet onion,… ...

1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips. 1/4 teaspoon cayenne. 1 teaspoon ground cumin. 1 3/4 teaspoons salt. 1/4 teaspoon fresh-ground ...

Yield: 4 or 5 servings. Satisfy your cravings. With our weekly newsletter packed with the latest in everything food.

Do Ahead: Chicken thighs and couscous (without red onion, parsley, and pistachios) can be made 2 days ahead. Cover and chill. Reheat, covered, in a 375° oven until warmed through.

1. Cut the acorn squash crosswise into 3/4-inch-thick rings and scoop out the seeds. Cut the rings into quarters and pare off the skin. 2. In a small bowl, combine 1/2 teaspoon of the salt, the ...

2 cups couscous, cooked per package instructions (reserve 4 tablespoons of cooked couscous for gnudi recipe) 1 cup flour Salt & pepper to taste 1 teaspoon dried thyme 2 eggs 4 to 6 boneless ch ...