Chicken and Veg Couscous Recipe for Quick Healthy Meals

Looking for a wholesome, vibrant, and easy-to-make meal that brings together the tender flavors of chicken and the fresh crunch of garden vegetables? This Chicken and Veg Couscous recipe is exactly what you need!

Bursting with colorful veggies, fragrant spices, and fluffy couscous, this dish is a perfect weeknight dinner or a delightful lunch option. It’s packed with nutrients, balanced with protein, fiber, and healthy carbs, and can be whipped up in under 40 minutes.

Whether you’re a seasoned home cook or a beginner eager to try something new, this recipe is straightforward and adaptable. Plus, it makes excellent leftovers, so you can enjoy its flavors the next day too.

Join me as we dive into making this delicious, nourishing dish that’s sure to become a family favorite!

Why You’ll Love This Recipe

This chicken and veg couscous recipe is a winner for many reasons. First, it’s incredibly versatile – you can swap in your favorite vegetables or spices to suit your taste.

The couscous cooks quickly, making it a perfect meal when time is short but you still want something satisfying.

Second, it’s a one-pan wonder! You sauté the chicken and vegetables in one skillet, which means fewer dishes to wash up.

The vibrant mix of bell peppers, zucchini, and cherry tomatoes adds freshness and texture, while the warm spices like cumin and paprika give it a lovely aromatic depth.

Finally, this dish is balanced and nourishing, making it ideal for anyone aiming for a healthy lifestyle without compromising on flavor. It’s also great for meal prep and can be enjoyed warm or cold, making it ideal for lunchboxes or weekend picnics.

Ingredients

• 2 tablespoons olive oil
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup couscous
• 1 1/4 cups chicken broth (or water)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper, to taste
• Fresh parsley or cilantro, chopped for garnish
• Juice of half a lemon

Equipment

• Large skillet or sauté pan with lid
• Medium saucepan or kettle (to heat broth)
• Sharp knife and cutting board
• Measuring cups and spoons
• Fork for fluffing couscous
• Mixing spoon or spatula

Instructions

1. Prepare the chicken: Pat the chicken pieces dry with paper towels. Season them generously with salt, pepper, cumin, paprika, and coriander.
2. Cook the chicken: Heat the olive oil in the large skillet over medium-high heat. Add the chicken pieces and sauté for about 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the vegetables: In the same pan, add the chopped onion and garlic. Cook for 2-3 minutes until fragrant and translucent. Then add the red and yellow bell peppers along with the zucchini. Sauté for another 5 minutes until the vegetables start to soften.
4. Add tomatoes and combine: Stir in the cherry tomatoes and cook for 2 minutes until they soften slightly. Return the chicken to the pan, mixing everything together well.
5. Prepare couscous: Meanwhile, bring the chicken broth to a boil in a saucepan or kettle. Place the couscous in a heatproof bowl, pour the hot broth over it, cover tightly with a lid or plate, and let it steam for 5 minutes.
6. Fluff couscous: After 5 minutes, use a fork to fluff the couscous gently, separating any clumps.
7. Combine couscous and chicken-veg mixture: Add the fluffy couscous to the skillet with the chicken and vegetables. Stir well to combine and heat through for 2 minutes.
8. Finish with fresh flavors: Remove from heat and stir in the lemon juice and chopped parsley or cilantro. Adjust salt and pepper to taste.
9. Serve immediately: Serve the dish warm, garnished with extra herbs if desired.

Tips & Variations

Tip: To make this recipe vegetarian, simply omit the chicken and add chickpeas or your favorite beans for protein.

Variation: Try swapping couscous for quinoa or bulgur wheat for a different texture and nutritional profile.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Spice it up: Add a pinch of cayenne pepper or a drizzle of harissa for a spicy kick.

Nutrition Facts

Serving Suggestions

This chicken and veg couscous pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a side of roasted Mediterranean vegetables. For a creamy contrast, try serving with a dollop of Greek yogurt or tzatziki sauce.

To add some crunch, sprinkle toasted pine nuts or slivered almonds on top. You can also serve it alongside warm pita bread or flatbreads for a complete meal experience.

If you want to make it a heartier dinner, a side of sautéed greens like spinach or kale complements the dish perfectly.

Conclusion

This chicken and vegetable couscous recipe is a flavorful, wholesome dish that combines simplicity with nutrition. It’s perfect for anyone who loves a quick yet satisfying meal filled with fresh ingredients and aromatic spices.

The balance of tender chicken, vibrant veggies, and fluffy couscous makes it a versatile recipe you can easily customize.

It’s ideal for busy weekdays, family dinners, or meal prep for the week ahead. Plus, it’s a great gateway to exploring more recipes with similar Mediterranean or North African influences.

If you enjoyed this recipe, be sure to check out other delicious ideas like Pcos Chicken Recipes, or try your hand at a comforting Bariatric Meatloaf Recipe. For a tangy twist to your condiments, don’t miss the Pickled Cherry Pepper Recipe.

Happy cooking and enjoy your flavorful journey with this delightful chicken and veg couscous!

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