Easy Chicken And Couscous Skillet Dinner
30 Minutes or Less , Chicken , Dinner / Main Dish , One-Pot Dinners , Quick and Easy by Amanda on September 17, 2012 40 Comments Okay, so I have to share this recipe with you guys! This is probably our favorite, quickest, easiest weeknight dinner. Its definitely my go-to meal. It can literally be on the table in 20 minutes, and its a one-dish dinner, so its perfect for a quick and easy weeknight meal when you dont feel like cooking dinner! Its got everything I love: savory chicken, pasta, caramelized veggies, and sweet simplicity. Just a few simple things you can keep on hand and grab from your pantry or freezer when you want to make this chicken, Israeli Couscous, diced onions, carrots, and celery, garlic, chicken broth, olive oil, salt and pepper no special trip to the store needed! Have you tried Israeli (Pearl) Couscous? Oh my gosh, I love it. Its bigger than regular couscous theyre little pearls of pasta, about the size of rice. It makes a fabulous side dish, and theres so much you can do with it to dress it up. I love the texture. I buy this giant 5 lb bag from Costco (or order this one online from Amazon ), because Im obsessed with it. I love using rotisserie chicken in this recipe. We often buy one at the beginning of the week and use it in recipes all week. But for this recipe you could also boil boneless, skinless chicken breasts for 10-15 minutes, shred, and season with salt, pepper, or any yummy seasoning you have on hand. I keep boneless, skinless chicken breasts in the freezer for occasions when we dont have a rotisserie chicken on hand, and then just thaw them out under cold running water when I need to use them. Takes about 5 minutes. I make sure this recipe is something I can always make, lol! I love using frozen, diced onions and carrots. Theyre easy Continue reading >>
Is Quinoa A Good Grain For Diabetics To Eat?
If you have diabetes, you may constantly ask yourself: Is this OK for me to eat? While as a diabetic, you need to pay more attention to what you eat, you don't need to eat special foods. As a nutritious whole-grain, quinoa makes a healthy choice for anyone, especially someone with diabetes. As a low-glycemic carb that's rich in fiber and magnesium, quinoa is a good grain for people with diabetes. Quinoa and Carbs When you have diabetes, you need to be aware of the carbohydrate content in the food you eat. When your body digests foods with carbs, it turns it into sugar. You don't need to avoid carbs, but you do need to manage how much you eat at meals. Your doctor or a dietitian can help you determine your daily carb needs. As a grain, carbs are the primary source of calories in quinoa. A 1/2-cup serving of cooked quinoa has 110 calories, 20 grams of carbs, 4 grams of protein and 3 grams of fiber. As a frame of reference, most people eat 30 to 60 grams of carbs at each meal. That means you might be able to fit in up to 1 1/2 cups of cooked quinoa at a meal. Glycemic Index While quinoa is a source of carbs, not all carbs act the same in your body. Some get digested quickly and cause a rapid rise in blood sugar, referred to as high-glycemic foods. Others digest more slowly and only cause a slight but even rise in blood sugar, referred to as low-glycemic foods. The glycemic index is a tool that ranks how carbs affect your blood sugar. Quinoa is considered a low-glycemic food. As a carb that only causes a slight rise in blood sugar, quinoa makes a good choice for people with diabetes. Fiber Content and Diabetes With 3 grams of fiber per 1/2 cup, quinoa is a good source of fiber, which also benefits people with diabetes. Eating more fiber-rich carbs improves blood sugar and l Continue reading >>
A Diabetic Dinner With Couscous
Natalie Stein specializes in weight loss and sports nutrition. She is based in Los Angeles and is an assistant professor with the Program for Public Health at Michigan State University. Stein holds a master of science degree in nutrition and a master of public health degree from Michigan State University. A bowl of couscous with meat and vegetables.Photo Credit: marcomayer/iStock/Getty Images Couscous, typically made from durum wheat semolina, is a North African dish that cooks quickly. A traditional dinner might consist of couscous, a vegetable and bean stew and some chicken, but couscous salads can be made with ingredients such as beans, cheese and vegetables. You can have couscous for dinner if you have diabetes as long as you are cautious to monitor your portion sizes and the way you prepare your couscous. A cup of cooked couscous contains 36 grams of carbohydrates. A healthy diet for individuals with diabetes includes a relatively consistent amount of carbohydrates at each meal, with 45 to 60 grams being a good goal for many people. Have a cup of couscous with chicken breast or fish, which are carbohydrate-free, and some nonstarchy vegetables, which are low-carbohydrate. Add another 15 grams of carbohydrates to your dinner by mixing 1/3 cup of cooked garbanzo beans to your vegetables or having a small apple for dessert. The American Diabetes Association recommends that individuals with diabetes choose whole grains, such as whole-wheat couscous, instead of refined options, such as regular couscous. Because they contain the entire grain kernel, whole grains tend to be higher in dietary fiber than their refined counterparts. They are also less likely to spike your blood sugar levels because of their lower glycemic index, according to the University of Michigan. The A Continue reading >>
Couscous And Diabetes
juliapurpletoes Posts: 963Member Posts: 963Member You can also buy whole wheat couscous, which has way more fiber per serving...... bookyeti Posts: 544Member Member Posts: 544Member Member Couscous is considered a kind of pasta, and its coated in ground wheat powder. So it creates relatively the same insulin response in the body as pasta does. If you like couscous you may also want to try the higher protein quinoa ("keen-wah"). It's actually a seed but cooks up like rice or couscous. It's a complete protein in itself (it has all the essential amino acids). A little goes a long way - it's very filling. Quinoa contains more vitamins and minerals and is lower on the GI chart than couscous. I actually like quinoa much more - has a nicer taste and texture, in my opinion, anyway. AmerTunsi Posts: 655Member Member Posts: 655Member Member Couscous is delicious! It is semolina, somewhat like a pasta but not ... it has it's own taste. I grew up in North Africa and we traditionally made it by steaming it over a pot of meat and vegetables that would be used as the "sauce," It is not common to find it served cold, although children sometimes have the left over un-sauced version in the morning with milk and a little bit of sugar. You should post the salad version you found, I'd love to try it! Jessilynmorgan Posts: 12Member Posts: 12Member Don't know about the insulin factor, but my dietician recommended it for me to add a starch to a meal. It's pretty neutral as far as flavoring and texture go, but I never played around with it that much. Couscous is delicious! It is semolina, somewhat like a pasta but not ... it has it's own taste. I grew up in North Africa and we traditionally made it by steaming it over a pot of meat and vegetables that would be used as the "sauce," It is not co Continue reading >>
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Couscous: Is It Healthy?
This Mediterranean grain has become a popular side dish. But should couscous be making a regular appearance on your plate? This Mediterranean staple has become a popular side dish. But should couscous be making a regular appearance on your plate? Not technically a grain, this combination of semolina wheat and water is actually more like pasta. There are several types of couscous, including the large Israeli couscous (aka pearled couscous) and the small Moroccan couscous (about 3 times the size of cornmeal). One cup of cooked Moroccan couscous has 176 calories, 36 grams of carbohydrates, 2 grams of fiber and 6 grams of protein. It's sugar- and fat-free and contains about 66% of the recommended daily dose of selenium . Whole wheat couscous is more nutritious that the regular variety. It's made from whole wheat durum flour. It contains 5 to 6 grams of fiber per serving, which can help you meet the recommended daily amount of fiber. Couscous has a mild flavor which makes it extremely versatile. It works well with different flavors, both sweet and savory. Couscous lacks the variety of nutrients found in true whole grains like farro , brown rice , bulgur , and amaranth . If you eat it regularly instead of whole grains you could be missing out on some important nutrients. In addition, if you don't keep track of portions or add large portions of high-calorie ingredients (like dried fruit , oil and nuts) you can easily rack up calories. Couscous also has a higher glycemic index than other whole grains, weighing in at 65, while brown rice has a GI of 50 and bulgur 48. Diabetics may be better off choosing lower glycemic index foods to help maintain better blood sugar control. The Verdict: Couscous can absolutely be part of a healthy eating plan but it shouldn't take the place of Continue reading >>
Couscous Side Salad | Gestational Diabetes Recipes
Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More Lisa said: Hi Jessica thanks for sharing your experience... Read More Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More Lisa said: So glad you found us! And best wishes with your pregnancy... Read More Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More (1 carbohydrate serve = 15 grams of total carbohydrate) This simple side dish will go nicely with grilled meat or fish or you could add some of the additional ingredients listed below to fill it out for a gestational diabetes friendly lunchtime salad or easy dinner. (Main carbohydrate containing ingredients are listed in bold.) 320g/ 11 ounces of Israeli couscous (large grain couscous) red capsicum, finely chopped into small cubes 50g/ 3 tablespoons of flaked almonds, lightly toasted Cook couscous according to packet instructions. Or, in a medium saucepan bring to boil 2 cups of vegetable stock and 1 tablespoon of oil. Reduce heat, add couscous, stir and simmer until liquid is absorbed. Cover, remove from heat and let stand for 5 minutes. Before serving, gently fluff couscous with a fork to separate the grains. Mix through parsley, capsicum, lemon rind and toasted almonds. Turn this from a side dish to a meal:Fill this out by adding some grilled vegetables such as red or yellow capsicum, zucchini, fennel, mushrooms, along with some salad, chopped tomatoes and fetta (if youre eating this) or a dollop of low fat natural yoghurt. Dust with ground cumin. Continue reading >>
Black Bean And Couscous Salad
This is a great, healthy and delicious salad. But use care to RINSE your black beans well, or else you may end up with GRAY couscous, which is not all that appetizing-looking... Thanks for a r... Yum, yum. I have made this several times so far and everyone always compliments it. It is easy, healthy and keeps well in the fridge. Best of all: you can make soooo many substitutions. Basicall... This is great! I've been looking for the perfect couscous recipe and now I've found it. The dressing alone is a keeper--I plan on using it for everyday salad as well. I didn't add black beans, b... This is such an amazing recipe. I did double the dressing and I doubled the cumin in the dressing along with adding a dash of balsamic vinegar to cut a small oil taste. I stirred all of the dr... Fabulous salad. Can't have enough of it. I used Taboulleh and chopped green pepper and it was fantastic. Great recipe! I made this for a Labor Day cookout and everybody loved it. I took other's suggestions and used 1-1/2 cans of beans, 4 T. of oil and doubled the lime, vinegar and cumin for the d... VERY GOOD!!!I added cucumber, tomato, white onion and instead of couscous i used bulgar(IT WAS GREAT)I love this salad and i will make it ALOT!!! Continue reading >>
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Salmon With Broccoli Couscous
2 4 - ounces fresh or frozen skinless salmon fillets, skinned 1/4 teaspoon lemon-pepper seasoning or freshly ground black pepper 1 teaspoon bottled minced roasted garlic or minced garlic Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with soy sauce. Sprinkle fish with lemon-pepper seasoning. Preheat oven to 450 degrees F. Place the fish in a greased 2-quart baking dish, tucking under any thin edges. Bake, uncovered, for 6 minutes. Arrange the orange slices on top of fish. Bake 2 to 4 minutes more or until fish flakes easily with a fork. Meanwhile, combine the broccoli, broth, and garlic in a small saucepan. Bring just to boiling; reduce heat. Simmer, covered, about 2 minutes or until broccoli is crisp-tender. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. To serve, spoon the couscous mixture onto two serving plates. Arrange the orange-topped fish on top of couscous mixture. Makes 2 servings. PER SERVING: 401 cal., 13 g total fat (3 g sat. fat), 67 mg chol., 457 mg sodium, 41 g carb. (7 g fiber, 7 g sugars), 31 g pro. Continue reading >>
Couscous
I have just recently joined and I don't know my way around yet. I hope this is the right place to ask my question. At one of meetings with nutritionist and a nurse, we had a couscous salad, which was delicious. The lady who had made it had used an East-Indian Sauce to season the couscous. I cannot remember the name of the sauce. Does anyone have good seasoning ideas , other than veggies and lemon juice? Any other ideas for couscous, I like to experiment with different food ideas that would D.D. Family Getting much harder to control I am not exactly sure what to put on it other than lemon and olive oil. It sounds fairly low carb which will help in control of the bs. There are lots of recipes on the internet if you just google couscous. Couscous is not a low carb food. It has 36 carbs per cup and 2 fiber. It is actually a type of pasta.. Depending what kind of sauce you make could increase the carbs. Before I was diabetic I used to use couscous a lot. It is very easy to cook but make sure you test to see if it spikes you. There are lots of recipes on the internet if you just google couscous. Couscous is not a low carb food. It has 36 carbs per cup and 2 fiber. It is actually a type of pasta.. Depending what kind of sauce you make could increase the carbs. Before I was diabetic I used to use couscous a lot. It is very easy to cook but make sure you test to see if it spikes you. Amen. The only way to know if couscous--or any other food--works for your BG is by testing, eating, and testing. Have you read You'll find so much excellent information there! And come back here often--there's so much experience and knowledge here on DD. I, for one, could not do without it. Continue reading >>
Pearl Couscous Salad With Beans
You are here: Home / Pasta & Grains / Pearl Couscous Salad with Beans Do you avoid pasta salads because of the carbs? I usually do too, but this Pearl Couscous Salad with Beans caught my eye. I decided to give it a try and see what kind of impact it had on my blood glucose. The results? All good! I credit the fiber. Is couscous a grain or a pasta? The pearls used in this recipe are tiny balls of toasted whole wheat flour. Pasta, on the other hand, is made with flour, water, and eggs. So, couscous isnt really a pasta and it isnt really a grain. Or you could say its pasta made from grain and its both. Do look for a whole wheat pearl couscous (affiliate link) as it has significantly more fiber than traditional or tri-color. (I used tri-color in the photos.) Tips for Making Pearl Couscous Salad with Beans Use whatever beans you like. I used a pre-mixed combination of kidney, black, and pinto beans. Add olives if you like them. Beware the calorie, fat, and sodium counts will increase slightly. Skip the mozzarella to make the recipe vegan and dairy-free. Cut back on the carb count by reducing the amount of couscous and adding in more cucumbers and tomatoes. You could also use fewer beans. Make the salad ahead of time and the flavors will be better. Like this Pearl Couscous Salad with Beans? You might enjoy these other salads too: 1 (14 ounce) can beans (cannellini, Great Northern, black, kidney, or a mixture), rinsed and drained 2 ounces mozzarella cheese "pearls" or fresh mozzarella cheese, diced MAKE DRESSING: In a small bowl, whisk together vinegar, basil, garlic, and salt. Continue to whisk and add the oil in a steady stream. Set aside. COOK COUSCOUS: Bring the water to a boil in a medium saucepan. Add the couscous, cover, and cook on medium-low heat until tender (about Continue reading >>
Salmon Couscous Salad With Tomatoes And Zucchini
Diabetic Friendly Light and Healthy Mains Seafood Salmon Couscous Salad with Tomatoes and Zucchini We eat a lot of good food in this house, but one element thats severely lacking in our daily diets is fish. What we need is fewer fats and more Mediterranean olive oil, vegetables, red wine and plenty of thick pink salmon! Not to mention more croissants than you can shake a pound of butter at. After all, thats how the French women do it, right? Truthfully, I most love salmon simply pan-fried in butter, lemon and herbs , but this delicious medley of all my favorite summertime flavors is a close second! Its tasty served cool or warm, and makes for a fresh alternative to some of the seasons heavier dishes. You could also add torn basil, which would compliment the lemon nicely, but as its out of season at the moment good luck finding a bunch of those beautiful, fragrant green leaves! I miss them so much this time of year. Topped with a sprinkling of fluffy, freshly grated Parmigiano Reggiano, this dish is nothing short of absolutely delicious for a light lunch or dinner. The salmon flakes apart like butter with your fork, and the lemony couscous and crisp vegetables add the perfect amount of flavor and Mediterranean flair! Craving more? Keep in touch on Facebook , Twitter , Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries! Continue reading >>
20 Diabetes-friendly Lunch Recipes
Spiced Couscous Tomatoes Choose ripe, well-flavoured tomatoes for this dish. Hollowed out, tomatoes make the perfect container for a spicy eggplant, dried apricot and nut couscous. Serve the spiced couscous tomatoes with sesame breadsticks. Tarragon Chicken Salad Tahini, a paste made from sesame seeds, is a favourite ingredient in Middle Eastern cooking. Available at most large grocery stores, it adds a nutty taste and thick creaminess to the dressing for this nutritious tarragon chicken and baby spinach salad. Watermelon and Feta Salad In this salad, the salty tang of creamy feta cheese contrasts with pieces of sweet watermelon and juicy golden nectarines. A mix of arugula, endive and leaf lettuce adds a slightly peppery taste, while the toasted pumpkin seeds give it a nice crunch. Based on fattoush (the colourful, crunchy salad served throughout the Middle East), this version adds tuna for extra flavour and protein. Get the full recipe Citrus and Spinach Salad Fresh leaf spinach pairs well with citrus fruits, melon and prosciutto. Here the spinach is tossed with the fruits and their juices and then drizzled with a creamy and sweet balsamic dressing. A little prosciutto is used to top the salad, so you get the flavour without adding too much fat! Summer Salmon and Asparagus Fresh young vegetables and succulent salmon make this casserole highly nutritious, and it is also quick to prepare. Choose tiny leeks, tender asparagus and sugar-snap peas, all of which add visual appeal to the dish. Serve boiled new potatoes with the summer salmon and asparagus for a complete meal. Grilled Salmon in Ciabatta Here fresh salmon fillets are marinated, then lightly grilled and served in warm ciabatta rolls with mixed salad leaves and a basil mayonnaise, to create a very tempting and sp Continue reading >>
Spicy Tomato Couscous Recipe For Diabetics
Spicy Tomato Couscous Recipe For Diabetics Just because you are suffering from diabetes (type1 or type2, no matter the type) that does not mean that you have to eat bland and tasteless food. Diabetes is an ailment not a death knell. There are so many diabetic recipes for you out there to be explored. They are tasty, mouth watering and at the same time will make sure that your health does not deteriorate. It is time that you go and try out these recipes. Easy to cook, simple and with all the ingredients available at your local supermarket, try them out this weekend. Give your taste buds that much required change that it has been craving for so long. Take the tomato and cut the tomato top in order to scoop out the seeds. Once done, sieve these seeds using the back of a spoon and extract the juice. For this recipe it is best if you use about 60ml of tomato juice. Now take these tomatoes (that have been hollowed out) and sprinkle some salt on the inside. Now take a plate and place the tomato in an upside down position so that the pulp is drained out completely without leaving behind any mess. Now the actual cooking starts. Take a saucepan, preferably a nonstick one and put some olive oil in it. Heat this oil. Now add the almonds in it and roast it until it turns brownish golden in color. Once they are done, remove them on a plate with a paper on it so that the excess oil is soaked in it. Take the eggplant and cook it in the remaining oil (if any, otherwise you need to take some more oil). Cook the eggplant for a minimum of 5 minutes until it turns tender. And yes, dont forget to turn it on both the sides so that it is cooked properly. Now add the coriander and the cumin, cinnamon and stir it continuously for a few seconds. Once it starts to boil, add the couscous to it. No Continue reading >>
Salmon With Toasted Israeli Couscous Recipe - Eatingwell
Heat oil in a large nonstick skillet over medium heat. Add couscous, bell pepper, pistachios, shallot and teaspoon salt. Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes. Stir in water. Cover and cook, stirring occasionally, for 5 minutes. Stir in 1 tablespoon each parsley and oregano. Sprinkle salmon with pepper and the remaining teaspoon salt. Place the salmon on top of the couscous, reduce the heat to medium-low, cover and cook until the salmon is cooked through and the water is absorbed, 5 to 7 minutes. Serve garnished with herbs, if desired, and lemon wedges. Tip: Look for Israeli couscous (sometimes called pearl couscous because of its larger granules) near other couscous or pasta in well-stocked supermarkets. Made it just as the recipe states. Tasted great. My stove burner is a little tilted, so some of the couscous was sticking to the pan while the other was more moist. Still tasted good though. I only had salted pistachios so I left out the salt for the couscous. Other than that followed recipe exactly. It was delicious. Everything tasted awesome and the whole family ate it. It was superb! Easy, tasty, good presentation.I think the poor review by EatingWell User must be about using the wrong couscous. PEARL couscous is much different that cut couscous. Bad method; poor instructions; incorrect quantitiesFollowing the instructions in this recipe resulted in cous-cous that was hard and dry in the middle. The problem with this recipe is that the method is wrong. Frying the cous-cous in oil before adding the liquid seals the outside of each grain of pasta, and makes it much more difficult for it to absorb the cooking liquid. For this recipe to work properly, the cous-cous should be par-boiled FIRST, and THEN sauteed in the oil with Continue reading >>
Couscous Salad With Broccoli And Raisins
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates. 1/2 cup canned chickpeas, drained and rinsed 1. In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl. 2. Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper. The night before, combine all the ingredients and refrigerate this salad in an airtight container. I love recipes like this. I can make this ahead and have it as a quick lunch during the week. Although I swapped out the couscous for quinoa for an extra protein boost! I will use this recipe again and again. 539 calories / 21 g protein / 20 g fat / 75 g carb / 14 g fiberI found it in the magazine. Hope it helps. :) Sounds good, but one thing that drives me crazy is leaving out the nutritional content. As a diabetic, that's hugely important to me and most likely to lots of others. Continue reading >>
