Tested till perfect Couscous Chicken with Orange Sauce

Couscous Chicken with Orange Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, thinly sliced
  • 2 2minced cloves of garlic
  • 1 tsp 1tsppaprika
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchcinnamon
  • 1 pinch 1pinchcayenne pepper
  • 1/3 cup 1/3cupwhole wheat couscous
  • 2 tbsp 2tbspdried currants
  • 1/2 cup 1/2cuporange juice
  • 2 tbsp 2tbspsliced almondalmonds
  • 1/4 cup 1/4cupchopped fresh parsley
  • 4 4boneless chicken breastchicken breasts, with skin
  • 1/4 tsp 1/4tspcornstarch
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In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half each of the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes.

Meanwhile, in bowl, pour 1/3 cup (75 mL) boiling water over couscous; stir in currants and half of the orange juice. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in onion mixture, almonds and parsley.

Cut each breast horizontally in half almost but not all the way through; stuff with couscous mixture. Place in roasting pan. Brush with remaining oil; sprinkle with remaining salt and pepper. Roast in 400°F (200°C) oven for 20 minutes or until chicken is no longer pink inside. Remove from pan.

Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tsp (5 mL) cold water; stir into pan juices and boil for 1 minute. Serve with chicken.

Nutritional Information Per serving: about

cal 459 pro 36g total fat 24g sat. fat 5g
carb 24g fibre 4g chol 101mg sodium 376mg

% RDI:

calcium 4 iron 16 vit A 10 vit C 25
folate 11
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