Apricot Ginger Teriyaki Chicken Couscous
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Apricot Ginger Teriyaki Chicken Couscous
Category
Dinner Recipes
Ingredients
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 to 6 servings
- What you’ll need:
- 1 12 oz Terrapin Ridge Farms Apricot Ginger
- Teriyaki Glaze
- 2 tbsp Olive oil
- 1 1/2 lbs Boneless, skinless chicken breasts
- 1 1/2 cups couscous
- 1/2 cup Kalamata olives, pitted and halved
- 1/3 cup Parsley, chopped
- 1 Lemon, grated for zest and 2 tsp juice
- 2 1/2 tsp Kosher salt
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Freshly ground black pepper
- 1/2 cup Freshly squeezed orange juice
- 2 tbsp Honey
- 2 tsp Cinnamon
- 1/4 tsp Crushed red pepper
- 2 tbsp Butter
Directions
- Prepare couscous according to package and then
- add 2 oz of TRF Apricot Ginger Teriyaki Glaze,
- olives, parsley, and lemon zest and set aside.
- Combine the salt, cumin, paprika, and pepper and
- brush onto both sides of the chicken. Sauté the
- chicken in 1 tbsp of olive oil over medium heat until
- cooked. Set aside.
- Simmer the orange juice with the honey, lemon
- juice, cinnamon, crushed red pepper, and 2 oz TRF
- Apricot Ginger Teriyaki Glaze for 2 minutes, then
- add the butter and whisk until smooth. Drizzle over
- the chicken and the couscous and serve
- immediately.