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!
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Recipe Information
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
Instructions
Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
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.
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.
Add the diced carrot and zucchini to the pan and cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the ground cumin, coriander, paprika, cinnamon, and the remaining 0.5 teaspoon of salt. Cook for 1 minute to toast the spices.
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.
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.
Stir the chickpeas into the skillet with the chicken and vegetables. Cook for an additional 2-3 minutes to heat through.
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
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 24.7 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3394 mg | 72% | |
*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.
