Spiced Chicken Couscous
Infused with warm, aromatic spices and vibrant Mediterranean flavors, this Spiced Chicken Couscous recipe is a quick and wholesome one-pan meal perfect for busy weeknights or casual dinners. Juicy chicken breasts are coated in a savory blend of cumin, coriander, paprika, and cayenne, then pan-seared to golden perfection. Fluffy couscous is tossed with sautéed garlic, tender zucchini, sweet red bell peppers, and burst-in-your-mouth cherry tomatoes, creating a colorful and nourishing base for this dish. Finished with fresh parsley and a squeeze of zesty lemon, this recipe is a delicious balance of spice and freshness. Ready in under 45 minutes and packed with flavor, it’s an ideal choice for fans of easy and healthy dinner recipes with a Mediterranean twist.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Couscous
- 1.25 cups Chicken broth
- 2 cloves Garlic
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 0.25 cup Fresh parsley
- 1 medium Lemon
Instructions
Place the chicken breasts on a cutting board and rub them evenly with the ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper to coat them well.
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Cook the chicken breasts for 4-5 minutes on each side until they are golden brown and fully cooked. Remove the chicken from the pan and set aside to rest.
In a medium saucepan, bring the chicken broth to a boil. Remove it from heat, stir in the couscous, and cover the pot. Let it sit for 5 minutes, then fluff the couscous with a fork.
While the couscous is resting, finely chop the garlic, dice the red bell pepper, and slice the zucchini into half-moons. Cut the cherry tomatoes in halves.
Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil. Sauté the garlic for 30 seconds until fragrant, then add the red bell pepper and zucchini. Cook for 5-6 minutes until the vegetables are tender.
Stir in the cherry tomatoes and cooked couscous. Toss everything together and cook for an additional 2-3 minutes to combine the flavors.
Slice the chicken breasts into thin strips.
Finely chop the fresh parsley and cut the lemon into wedges.
Serve the couscous and vegetable mixture on a plate or in a bowl. Top with the sliced chicken breasts, sprinkle with parsley, and serve with a lemon wedge on the side for squeezing over the dish.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 24.6 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2442 mg | 52% | |
*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.
