Casbah Chicken Couscous Pampered Chef
Indulge in the exotic flavors of this Casbah Chicken Couscous, a vibrant and hearty one-skillet recipe tailored for a quick yet satisfying dinner. Juicy, tender chicken breast is perfectly seasoned with warming spices like cumin, paprika, and a hint of cinnamon, then simmered alongside a medley of fresh vegetables, chickpeas, and tomatoes for a dish brimming with color and nutritional goodness. Fluffy couscous serves as the perfect base, soaking up the rich, aromatic broth infused with zesty lemon juice. Ready in just 40 minutes, this recipe marries the practicality of a Pampered Chef-style method with the bold, comforting taste of North African-inspired cuisine. Serve it up with a sprinkle of fresh cilantro for an irresistible finishing touch!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic cloves
- 1 large red bell pepper
- 1 medium zucchini
- 1 cup chickpeas (canned, drained and rinsed)
- 14 oz canned diced tomatoes
- 1.5 cups chicken broth
- 1 cup couscous
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and season them with half the salt, black pepper, cumin, paprika, and cinnamon.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken and set it aside.
Dice the onion, mince the garlic, and chop the red bell pepper and zucchini into small pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and sauté for 1 more minute until fragrant.
Stir in the chopped red bell pepper, zucchini, chickpeas, canned diced tomatoes (with their juice), chicken broth, and the remaining spices (salt, black pepper, cumin, paprika, and cinnamon). Simmer for 8-10 minutes until the vegetables are tender.
Meanwhile, prepare the couscous. Bring 1 cup of water to a boil, remove from heat, and stir in the couscous. Cover and let it sit for 5 minutes. After 5 minutes, fluff the couscous with a fork.
Return the cooked chicken to the skillet and stir in the lemon juice. Cook for another 2 minutes, allowing the flavors to meld together.
Serve the chicken and vegetable mixture over the couscous. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 45.2 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3560 mg | 76% | |
*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.
