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    You are in: Home / Recipes / Za'atar Chicken With Orange Israeli Couscous Recipe
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    Za'atar Chicken With Orange Israeli Couscous

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    Cookgirl's Note:

    From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Serve with

    • whole wheat pita bread
    • tzatziki
    • imported olive

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
    3. 3
      Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
    4. 4
      Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
    5. 5
      Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
    6. 6
      Add the chicken stock and return to boil.
    7. 7
      Immediately add the couscous. Cover skillet tightly and remove from heat.
    8. 8
      Keep skillet covered 5 minutes or until liquid is absorbed.
    9. 9
      Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
    10. 10
      Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
    11. 11
      Season with salt and pepper to taste, if necessary.
    12. 12
      Transfer the couscous to a platter and place the chicken breasts on top.
    13. 13
      Serve with warm pita bread, tzatziki and imported olives.

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    Ratings & Reviews:

    • on September 25, 2012

      45

      I opted to marinate the flattened chicken breasts in the za'atar before cooking time; omitted the wine. The kids loved the chicken, particularly my za'atar-crazy toddler, but none of us cared for the orange-cumin flavoring of the couscous. I have repeated the chicken a few times.Thank you, Cookgirl!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2011

      55

      A great, fast recipe! I had to make a couple small changes-- since the cilantro I thought I had at home turned out to be rotten, I used parsley instead. I also added some portabella mushrooms during the deglazing step. And I cut the chicken into strips and sauteed it with the za'atar instead of coating each piece individually, which saved a lot of time. The oranges went great with the couscous and za'atar chicken-- I will definitely make this again. Thanks for posting!

      Made for NA*ME tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2009

      55

      This was really good! I had some za'atar that was given to me by a friend from Lebanon, and I was looking for another way to use it. I omitted the wine and used wheat couscous rather than the Israeli style, to increase the fiber content. It was absolutely delicious -- loved the pine nuts, and the colors were beautiful with the orange zest and cilantro.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Za'atar Chicken With Orange Israeli Couscous

    Serving Size: 1 (379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 662.0
     
    Calories from Fat 230
    34%
    Total Fat 25.6 g
    39%
    Saturated Fat 3.3 g
    16%
    Cholesterol 77.3 mg
    25%
    Sodium 233.7 mg
    9%
    Total Carbohydrate 64.9 g
    21%
    Dietary Fiber 6.3 g
    25%
    Sugars 4.7 g
    18%
    Protein 37.3 g
    74%

    The following items or measurements are not included:

    za'atar spice mix

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