This Chicken Couscous is one delicious meal with so much going on, it checks ALL of the boxes.
I honestly can’t find too many recipes that check more boxes than this recipe for chicken couscous. Obviously, it tastes great, featuring as it does the perfect blend of chicken, vegetables, and spices. It’s also a healthy and nutritious meal, which is always important when weighing up which dishes to serve my family. Plus, it’s simple to make, so you don’t have to slave away in the kitchen to make it a reality.
The variety and versatility of the recipe is perhaps what stands out the most. You can make it work with any type of chicken you have available. You can also play around with the vegetables and the spices. And, in my experience, even the leftovers of chicken couscous taste amazing, so it’s the meal that just keeps on giving.
A fan of chicken-based dishes? Me, too. I particularly like this cashew chicken sheet-pan dinner. You can use chicken dishes to explore various types of cuisine by cooking homemade orange chicken or Santa Fe chicken. You can also keep things simple with a baked chicken breast. Finally, if you’re a big fan of couscous, you have to try this Mediterranean couscous salad.
Is Chicken Couscous Healthy?
Couscous is low in calories and a source of protein and selenium. The boneless and skinless chicken breasts are also an excellent source of protein. The bell peppers, red onion, and zucchini provide vitamin A, vitamin C, iron, fiber, and other nutrients. For some people, the sodium content may be a little high, so be on the lookout for low-sodium chicken broth and reduce the amount of salt you add.
Toast and Marinate
There are a few ways to take the flavor of chicken couscous up a notch if you’re game. One of the easiest ways to do this is by toasting the couscous using olive oil. A pinch of cinnamon with the couscous is also a nice touch. If you have the time and forethought, marinate the chicken in your favorite marinade beforehand, overnight if possible. But to complement the couscous and the other flavors in this recipe, a marinade of tomato paste, garlic, and red wine vinegar works best.
INGREDIENTS
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup couscous
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
INSTRUCTIONS
Prep
Season chicken and preheat oven.
Cook
Brown chicken, sauté vegetables, and add couscous.
Bake
Combine and bake until done, then garnish.
Devour!
FAQs & Tips
Leftovers of chicken couscous can be stored in an airtight container in the fridge. They will be good for 3 or 4 days and can be reheated in the microwave, stove top, or oven. You can also freeze the dish by letting it cool completely then storing it in the freezer in an airtight container for up to three months. Let it thaw overnight in the fridge before reheating gently in the microwave or on the stovetop.
Using too much water or chicken broth can sometimes lead to mushy couscous. Just make sure you are following the recipe and not adding too much liquid.
Serving Suggestions
Even though chicken couscous already has vegetables in it, a vegetable side dish is always a good idea. I would recommend oven-roasted vegetables or perhaps air-fryer vegetables, which can be a little healthier. I would also suggest making a salad to complement chicken couscous, especially if it has a Mediterranean theme to it. For instance, Mediterranean low-carb broccoli salad or Mediterranean chickpea pasta salad. Finally, I fully endorse topping your chicken couscous with homemade tzatziki sauce.
Chicken Couscous
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 cup couscous
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/2 cup diced red onion
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
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Preheat the oven to 400°F.
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In a large bowl, combine the chicken pieces with olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
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Heat a large oven-safe skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the diced red bell pepper, zucchini, and red onion. Cook until the vegetables are softened, about 5 minutes.
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Add the minced garlic and cook for another minute until fragrant.
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Add the couscous to the skillet and stir to combine with the vegetables. Pour in the chicken broth and bring to a boil.
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Return the browned chicken to the skillet, nestling it into the couscous mixture. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
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Bake for 15 minutes, or until the chicken is cooked through and the couscous has absorbed the broth.
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Remove from the oven and fluff the couscous with a fork. Garnish with chopped fresh parsley before serving.
Nutrition
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