Chicken Couscous

Transform your weeknight dinners with this vibrant and hearty Chicken Couscous recipe, a delightful fusion of tender chicken thighs, fluffy couscous, and colorful vegetables cooked in aromatic spices. Infused with fragrant cumin, coriander, paprika, and a hint of cinnamon, this one-pan dish delivers layers of flavor in every bite. Juicy carrots, zucchini, and protein-packed chickpeas add texture and nutrition, while a bright garnish of fresh parsley and zesty lemon wedges ties it all together. With just 15 minutes of prep time and wholesome ingredients, this Mediterranean-inspired recipe is a simple yet elegant choice for family meals or casual entertaining. Serve it as a complete, satisfying meal that’s perfect for cozy nights or dinner parties!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 cup couscous
• 1.5 cups chicken broth
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 large carrot, diced
• 1 medium zucchini, diced
• 1 cup canned chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges for serving

Directions

Step 1

Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the chicken thighs and cook for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion and cook for 2-3 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced carrot and zucchini to the pan and cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the ground cumin, coriander, paprika, cinnamon, and the remaining 0.5 teaspoon of salt. Cook for 1 minute to toast the spices.

Step 6

Return the chicken thighs to the skillet. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 20 minutes, until the chicken is tender and cooked through.

Step 7

While the chicken is cooking, prepare the couscous. Place the couscous in a large heatproof bowl. Bring an additional 1.5 cups of water (or as per couscous package instructions) to a boil and pour it over the couscous. Cover tightly and let sit for 5 minutes. Fluff with a fork before serving.

Step 8

Stir the chickpeas into the skillet with the chicken and vegetables. Cook for an additional 2-3 minutes to heat through.

Step 9

To serve, plate the couscous on a large serving dish or individual plates. Spoon the chicken, vegetables, and chickpeas over the couscous. Sprinkle with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(1799.5g)

Amount per serving	% Daily Value*
Calories	1970.4

Total Fat 90.5g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 625mg	0%
Sodium 4734.5mg	0%
Total Carbohydrate 127.8g	0%
Dietary Fiber 26.3g	0%
Total Sugars 24.7g
Protein 163.3g	0%

Vitamin D 35IU	0%
Calcium 391.7mg	0%
Iron 16.3mg	0%
Potassium 3394.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 33.0%

Carbs: 25.8%