Vegetable Chicken Couscous
Brighten up your dinner table with this vibrant and hearty Vegetable Chicken Couscous recipe—a perfect blend of tender chicken, fluffy couscous, and colorful Mediterranean-inspired vegetables. Packed with aromatic spices like cumin, coriander, and paprika, this one-pot wonder delivers a symphony of flavors in every bite. Juicy cherry tomatoes, earthy chickpeas, and warm spices create a wholesome base, while fresh parsley and zesty lemon wedges complete the dish with a burst of freshness. This quick and easy recipe comes together in just 40 minutes, making it an ideal weeknight meal for busy families. Serve it hot and experience a nutritious, satisfying dinner that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 minced garlic cloves
- 1 large (diced) carrot
- 1 medium (diced) zucchini
- 1 medium (diced) bell pepper
- 1 cup (halved) cherry tomatoes
- 1 can (14 oz, drained and rinsed) chickpeas
- 2 cups chicken broth
- 1.5 cups couscous
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground coriander
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) parsley
- 4 pieces (for serving) lemon wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.
Season the chicken breasts with salt, black pepper, and half of the cumin and paprika. Add them to the skillet and cook for 6-7 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet, let it rest for a few minutes, and then slice it into strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and diced carrot to the skillet. Cook for another 2 minutes, stirring frequently.
Stir in the diced zucchini, bell pepper, cherry tomatoes, and chickpeas. Cook for 3-4 minutes until the vegetables are slightly tender.
Sprinkle in the remaining cumin, paprika, coriander, and salt. Stir well to coat the vegetables evenly in the spices.
Pour in the chicken broth and bring to a simmer. Once simmering, add the couscous and stir to combine.
Turn off the heat, cover the skillet with a lid, and let the couscous absorb the liquid for about 5 minutes.
Fluff the couscous with a fork and stir in the sliced chicken to combine everything evenly.
Serve garnished with fresh parsley and lemon wedges on the side. Enjoy hot!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1019 mg | 22% | |
*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.
