Middle Eastern Chicken Pot and Butter Nut Couscous

Experience a burst of vibrant flavors with this Middle Eastern Chicken Pot and Butternut Couscous recipe, a wholesome one-pot dish paired perfectly with fluffy, citrus-infused couscous. Tender, golden-seared chicken thighs are simmered with warming spices like cumin, coriander, and cinnamon, complemented by sweet butternut squash and juicy tomatoes in a savory broth. Served over couscous flavored with raisins, fresh parsley, and a zesty splash of lemon, this dish is a delightful harmony of textures and tastes. Ready in just an hour, it’s a perfect meal for weeknight dinners or weekend feasts, with the option to add crunchy slivered almonds for a nutty garnish. Packed with Middle Eastern spices and simple ingredients, this recipe is as nourishing as it is flavorful.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken thighs
• 4 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 500 ml chicken stock
• 2 large tomatoes, diced
• 300 grams butternut squash, peeled and cubed
• 200 grams couscous
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons raisins (optional)
• 2 tablespoons slivered almonds (optional, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Lightly season the chicken thighs with salt and black pepper and sear on both sides until golden brown, about 3–4 minutes per side. Remove the chicken and set aside.

Step 2

In the same pot, add the remaining 2 tablespoons of olive oil and sauté the diced onion until softened, about 5 minutes. Add the minced garlic, ground cumin, coriander, cinnamon, and paprika. Stir until fragrant, about 1 minute.

Step 3

Return the chicken to the pot, along with the cubed butternut squash. Add the chicken stock, diced tomatoes, salt, and black pepper. Stir to combine and bring to a simmer.

Step 4

Cover the pot and reduce the heat to low. Let it simmer for 25–30 minutes, or until the chicken is cooked through and the butternut squash is tender.

Step 5

While the chicken cooks, prepare the couscous. In a heatproof bowl, add the couscous and raisins (if using). Bring 250 ml of water to a boil and pour over the couscous, along with a pinch of salt and 1 tablespoon of lemon juice. Cover the bowl tightly with a lid or plate and let it sit for 10 minutes. Fluff with a fork and stir in the chopped parsley.

Step 6

To serve, place a generous portion of couscous on each plate and top with the Middle Eastern chicken and butternut mix. Garnish with slivered almonds, if desired.

Nutrition Facts

Serving size	(2148.6g)

Amount per serving	% Daily Value*
Calories	1858.7

Total Fat 102.1g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 454.1mg	0%
Sodium 3390.7mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 25.2g	0%
Total Sugars 35.5g
Protein 114.9g	0%

Vitamin D 0IU	0%
Calcium 431.9mg	0%
Iron 14.4mg	0%
Potassium 3481.9mg	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: 47.9%

Protein: 24.0%

Carbs: 28.1%