Couscous with Chicken

Welcome to a recipe that brings the warmth and vibrancy of Mediterranean and North African flavors right to your kitchen! Couscous with Chicken is more than just a meal; it's a celebration of simple ingredients coming together to create something truly special. Couscous, a staple made from tiny granules of durum wheat, is beloved for its light, fluffy texture and its amazing ability to soak up flavors. In this dish, we pair it with succulent chicken and a medley of fresh, crisp vegetables, creating a balanced and nutritious one-pan wonder. Whether you're looking for a quick weeknight dinner or a healthy lunch, this recipe is sure to become a new favorite.

Couscous with chicken

Cooking: 20 minutes

Quantity: 4 Servings

Per serving

Calories: 508 kcal

Proteins: 31 g

Fats: 24 g

Carbohydrates: 43 g

Ingredients for Couscous with Chicken

• 250 g couscous
• 450 ml water
• 400 g chicken breast fillet
• 150 g white onion
• 150 g celery
• 1 chili pepper
• 1 bell pepper
• 50 g cilantro
• 1 tsp dried oregano
• 1 tsp dried parsley
• 30 g butter
• 30 ml olive oil
• 15 ml soy sauce
• 10 ml apple cider vinegar
• salt, cane sugar, ground paprika, fresh herbs

How to Make Couscous with Chicken

First, let’s prepare the couscous. There are different types of this grain; some don’t require cooking, while others need to be boiled for a few minutes.

So, pour the couscous into a saucepan, add salt to taste, dried herbs like oregano and parsley, and pour in boiling water. Then, add a piece of butter, cover tightly with a lid, wrap the saucepan in a thick towel, and let it sit for 5 minutes.

Steeping the couscous

Now, let’s prepare the chicken for the couscous. Using a sharp knife, slice the chicken fillet into thin, long strips. Sprinkle the fillet with ground paprika and salt, and drizzle with a tablespoon of olive oil.

Slicing the chicken fillet, salting, and sprinkling with paprika

Grease a skillet with oil and fry the fillet over medium heat for a few minutes until cooked through. Transfer it to a plate.

Frying the chicken fillet

Finely chop the sweet white onion. In the same skillet where you fried the chicken, add 2 tablespoons of olive oil, add the onion, and salt it. Sauté the onion over medium heat for a few minutes until it softens.

Slicing and frying the onion

To the softened onion, add celery cut into small cubes and cook together for 5 minutes.

Slicing celery and frying it with the onion

Slice the chili pepper into rings. Remove the core from the bell pepper and chop the flesh into small pieces. Add the chili and bell pepper to the skillet, pour in a tablespoon of soy sauce, apple cider vinegar, and add a teaspoon of cane sugar.

Quickly stir-fry the vegetables for the couscous over high heat.

Slicing chili pepper and frying it with the vegetables

Remove the skillet from the heat, add the steamed couscous to the vegetables, and mix well.

Adding couscous to the fried vegetables

Next, add the fried chicken strips, mix, and return the dish to the stove.

Adding the fried chicken fillet to the skillet

Finely chop a bunch of fresh cilantro, add it to the skillet with the couscous, and heat everything together for 2-3 minutes before removing from the heat.

Chopping cilantro, mixing, and frying everything together for 2-3 minutes

For an extra touch, you can sprinkle the finished couscous with chicken with green onions or thinly sliced leeks.

Sprinkling with chopped green onions or leeks

Serve the couscous with chicken hot.

Couscous with chicken