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A plate of couscous with chicken, zucchini, red bell pepper, carrots, and cherry tomatoes, garnished with fresh parsley.

Couscous with Vegetables and Chicken

Softly Recipes
This irresistible couscous with vegetables and chicken recipe is a healthy and flavorful Mediterranean dish. Combining fluffy couscous, tender chicken, and sautéed vegetables, this recipe is quick, easy to make, and perfect for weeknight dinners or meal prep. It’s packed with nutrients and bursting with spices, making it an ideal choice for a nutritious, satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch
Cuisine Mediterranean
Servings 4 Serving
Calories 350 kcal

Equipment

  • Skillet
  • Pot with lid
  • Cutting board
  • Knife

Ingredients
  

  • For the Couscous:
  • 1 cup couscous whole wheat or regular
  • 1 1/4 cups chicken broth or vegetable broth for a vegetarian version
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For the Chicken and Vegetables:
  • 2 boneless skinless chicken breasts, diced into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 2 carrots sliced
  • 1 cup cherry tomatoes halved
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish
  • Optional Add-ins:
  • Chickpeas for extra protein
  • Raisins or dried apricots for a touch of sweetness
  • Pine nuts or almonds for added crunch

Instructions
 

  • Step 1: Prepare the Couscous
  • In a small pot, bring the chicken broth to a boil. Add olive oil, salt, and pepper to taste.
  • Remove the pot from the heat, stir in the couscous, cover it with a lid, and let it sit for 5-7 minutes until the couscous absorbs the liquid.
  • Fluff the couscous with a fork to separate the grains. Set aside.
  • Step 2: Cook the Chicken
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced chicken, season with salt and pepper, and cook for 6-8 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
  • Step 3: Sauté the Vegetables
  • In the same skillet, heat the remaining tablespoon of olive oil. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
  • Add the zucchini, red bell pepper, and carrots. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender but still crisp.
  • Add the cherry tomatoes, cumin, paprika, coriander, turmeric, salt, and pepper. Stir well and cook for another 2-3 minutes.
  • Step 4: Combine and Serve
  • Add the cooked chicken back to the skillet with the vegetables. Stir to combine and heat through for 2 minutes.
  • Serve the couscous on plates, topped with the chicken and vegetable mixture. Garnish with fresh parsley or cilantro.
A plate of couscous with chicken, zucchini, red bell pepper, carrots, and cherry tomatoes, garnished with fresh parsley.
Couscous with Vegetables and Chicken

Notes

For a vegetarian option, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Add dried apricots or raisins for a Moroccan twist, and sprinkle pine nuts or almonds on top for extra crunch.
Customize the vegetables by adding spinach, mushrooms, or roasted butternut squash.

Nutrition

Serving: 1ServingCalories: 350kcalCarbohydrates: 14gProtein: 28gFiber: 6gSugar: 6g
Keyword Couscous with vegetables and chicken, healthy couscous recipe, Mediterranean couscous
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