Chicken breast with couscous hits the spot whenever I’m looking for a satisfying meal. This dish combines tender chicken with flavorful couscous and a vibrant mix of vegetables, creating a balanced and delicious option for any dinner. With ingredients like couscous, olive oil, chicken breast, and a variety of colorful veggies, it’s easy to whip up this tasty meal in no time.
I love how versatile this recipe can be. You can customize it with whatever vegetables you have, and the spices add a nice kick. With ingredients such as smoked paprika, turmeric, and feta cheese, you’ll indulge in a hearty meal that’s nourishing and full of flavor.
History of Couscous
Couscous has a rich history that dates back over a thousand years. Originating from North Africa, it became a staple in the Maghreb region, particularly in countries like Morocco, Algeria, and Tunisia.
I find it fascinating that couscous is made from durum wheat, which is moistened and rolled into small granules. This ancient method reflects the resourcefulness of early kitchens.
Traditionally, families prepared couscous during special occasions and gatherings. The communal nature of this dish highlights its cultural importance.
In the 19th century, couscous spread beyond North Africa, reaching Europe and then the Americas. It evolved from a simple dish to a global favorite, often paired with various proteins and vegetables.
Today, couscous comes in many varieties, including whole wheat and flavored options. This versatility makes it easy for anyone to enjoy.
Ingredients:
For the couscous bowl:
- 1 ¼ cups of couscous
- ½ tsp of kosher salt
- ¼ tsp of ground black pepper
- 1 pinch of cayenne pepper
- 3 tbsp of olive oil
For the chicken and veggies:
- 1 skinless, boneless chicken breast
- 1 kosher salt to taste
- 1 tbsp of olive oil
- 1 cup of chicken broth
- ½ cup of diced red onion
- ½ cup of diced green beans
- ½ cup of diced zucchini
- ½ cup of diced red bell pepper
- ¼ cup of thinly sliced green onions
- ½ tsp of ground turmeric
- ½ tsp of smoked paprika
- 2 tbsp of crumbled feta cheese
- 2 tbsp of chopped flat-leaf parsley
- 1 pinch of chili flakes
How to make chicken breast with couscous?
- To prepare this dish, start by placing the couscous in a heat-resistant bowl. Season it with salt, pepper, a pinch of cayenne, and a drizzle of olive oil. Stir until the couscous is evenly coated with oil, then smooth the top and set it aside.
- Next, season the chicken on both sides with salt. Heat olive oil in a saucepan over high heat. Add the chicken and sear for about 2 to 3 minutes on one side. Flip it over, toss in some onions, and sear for another 2 to 3 minutes.
- Remove the chicken and let it cool for a few minutes. Cut it into small cubes, returning the pieces to the saucepan. Add the chicken broth, green beans, zucchini, green onions, bell pepper, paprika, and turmeric. Bring the mixture to a boil over high heat.
- Carefully pour the boiling mixture over the couscous without stirring. Cover the bowl tightly with foil and let it steam for 5 minutes. Unwrap the foil and toss in some parsley.
- Finally, spoon the couscous onto a serving plate. Garnish with feta cheese, a sprinkle of chili flakes, more parsley, and a drizzle of olive oil. Enjoy!
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 966 |
| Protein | 46g |
| Carbohydrates | 125g |
| Cholesterol | 70mg |
| Fat | 35g |
| Fiber | 21g |
| Iron | 7mg |
| Calcium | 153mg |
Serving Suggestions
Plating and Presentation
For plating, I like to slice the chicken breast into thin, even pieces. This not only looks appealing but also allows for even distribution of flavor. I arrange the sliced chicken over a bed of fluffy couscous, ensuring a balance on the plate.
To elevate the presentation, I often sprinkle fresh herbs, like parsley or cilantro, on top. A drizzle of olive oil or a squeeze of lemon juice adds a refreshing touch. Using a colorful plate can also make the dish more inviting.
Side Dishes
I pair my chicken and couscous with a variety of side dishes to round out the meal. Roasted vegetables work beautifully; bell peppers, zucchini, and carrots add a nice color contrast. A simple green salad with a light vinaigrette offers freshness.
Another option is to serve a yogurt sauce on the side, like tzatziki, to provide a cool complement to the chicken. Alternatively, I might opt for a flavorful ratatouille or even steamed broccoli for a healthy choice. Choosing sides that add different textures and flavors keeps the meal interesting.
Storing Leftovers
Refrigerating Cooked Chicken
To store cooked chicken breast, let it cool down to room temperature first. After cooling, I place the chicken in an airtight container or wrap it tightly in plastic wrap. This prevents moisture loss and keeps it fresh longer.
It’s ideal to consume refrigerated chicken within 3 to 4 days. I freeze it if I don’t plan to eat it within this timeframe. When freezing, I cut the chicken into portions to make reheating easier. Don’t forget to label the container with the date!
Best Practices for Couscous
Couscous also needs proper storage. Once it cools, I transfer it to an airtight container to maintain its texture. I make sure there’s minimal air inside to avoid moisture buildup.
I consume leftover couscous within 4 to 5 days when stored in the fridge for best results. If I need to store it longer, I freeze it. For freezing, I consider portioning it out to make thawing easier later. Reheating couscous is simple; I just add a splash of water to refresh its consistency.
Conclusion
Chicken breast with couscous makes for a delightful and healthy meal. The combination provides a balanced mix of protein and carbohydrates, perfect for energizing my day.
I enjoy the simple preparation methods. Grilling, baking, or sautéing the chicken enhances its flavor, while couscous cooks quickly, allowing me to whip up this dish in no time.
Overall, chicken breast with couscous fits effortlessly into my meal rotation. It’s versatile, making it suitable for lunch or dinner, and it often leaves me feeling satisfied.
By the way, after enjoying this dish, you can have kunafa with nuts for dessert.
Interested? Get the recipe now (by clicking the image below):
