Chicken Couscous

No ratings yet

This easy one-pan chicken couscous is made with tender chicken breast, vegetables, sun-dried tomatoes, fresh parsley, lemon, and fluffy couscous. It is ready in around 30 minutes and makes a simple dinner for busy days.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Diet: Low Calorie, Low Lactose

Servings: portions

Calories: 432kcal

Author: Ayla Clulee

Ingredients

2 medium medium chicken breasts, diced 1 lb / 450 g
2 tablespoon olive oil 30 ml
1 small onion finely chopped
2 cloves garlic finely chopped
1 medium carrot, diced small 3½ oz / 100 g
½ cup frozen peas 2½ oz / 70 g
⅓ cup sun-dried tomatoes, chopped 1¾ oz / 50 g
½ teaspoon paprika
½ teaspoon ground cumin
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup chicken stock 250 ml / 8½ fl oz
1 cup regular fine couscous 200 g / 7 oz
2 tablespoon chopped parsley
1 tablespoon lemon juice

Instructions

Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the onion and cook for 4 to 5 minutes, stirring regularly, until the onion starts to soften. Stir in the garlic and cook for another 30 seconds.
Add the diced carrots and chicken. Cook for 5 to 6 minutes, stirring regularly, until the chicken is lightly golden and the carrots are nearly softened.
Add the frozen peas, sun-dried tomatoes, paprika, cumin, salt, and black pepper, and mix well.
Add the chicken stock, give it a good stir, and bring the stock to a boil.
Remove the skillet from the heat. Stir in the couscous, then cover the skillet tightly with a lid.
Leave it undisturbed for 10 minutes. The couscous will absorb the hot stock and become light and fluffy.
Remove the lid and fluff the couscous gently with a fork.
Stir through the chopped parsley and lemon juice, then taste and adjust the seasoning if needed.
Serve warm with a simple salad, feta cheese, olives, or warm pita bread.

Notes

Use regular fine couscous for this recipe. Pearl couscous, Israeli couscous, and giant couscous need more liquid and a longer cooking time, so they are not suitable here.
My couscous packet uses 4 parts couscous to 5 parts liquid. For 1 cup of couscous (200 g), I use 1 cup plus 1 tablespoon of chicken stock (250 ml). Check your own packet before cooking, as liquid ratios can vary between brands.
Homemade Chicken Bone Broth gives the couscous a deeper flavor, but store-bought chicken stock works well, too. Vegetable stock is a good substitute.
Use a large skillet or sauté pan with a tight-fitting lid. The couscous cooks in the steam after the pan is removed from the heat.
Dice the carrot quite small, so it has enough time to soften. Cut the chicken into small bite-sized pieces. If your pieces are larger, cook them a little longer and check that they reach 165°F / 74°C before serving.
Boneless, skinless chicken thighs can be used instead of chicken breast. They will add a little more richness to the dish.
You can replace the frozen peas with corn, finely diced zucchini, chopped green beans, bell peppers, or spinach. Add spinach at the end with the parsley, so it only wilts.
Jarred sun-dried tomatoes packed in oil work best. Drain them well before chopping.
Stir in the parsley and lemon juice after fluffing the couscous.
This recipe can be made ahead and kept in the refrigerator for up to 3 days. Add a small splash of stock or water before reheating, as the couscous absorbs liquid as it sits.
You can freeze portions for up to 2 months. Defrost overnight in the refrigerator, then reheat with a splash of stock or water until hot throughout.
To double the recipe, use a large, deep skillet or Dutch oven with a well-fitting lid. Double all ingredients, including the chicken stock, and keep the couscous covered for the full 10 minutes before fluffing.

Nutrition