Couscous with chicken and vegetables is a delightful dish that satisfyingly combines flavors and textures. This recipe features tender chicken, vibrant vegetables, and fluffy couscous, all enhanced with spices like paprika and curry powder. With just a few ingredients — oil, boneless chicken thighs, couscous, paprika, curry powder, salt, pepper, onion, chili pepper, garlic, red bell pepper, green onions, chicken stock, and parsley — you’ll create a meal that’s both simple and delicious.
The best part is how quickly this dish comes together, making it perfect for busy weeknights or laid-back weekends. Whether you’re cooking for family or hosting friends, this colorful plate will impress anyone around your dining table.
What Is Couscous?
Couscous is a traditional dish originating from North Africa. I love its versatility and ease of preparation. It consists of small granules made from semolina flour.
These granules come from durum wheat and are typically steamed. This process gives couscous a light, fluffy texture. It acts as an excellent base for various ingredients.
I like using couscous because it cooks quickly. You can prepare it in just about 10 minutes, making it perfect for busy weeknights.
Couscous can be served plain or flavored with spices. It adapts well to many dishes, including salads, stews, and tagines. Some popular variations include:
- Moroccan couscous: Often accompanied by vegetables and meats.
- Israeli or pearl couscous: Larger, resembling tiny balls.
- Whole wheat couscous: A healthier option with added fiber.
Nutritionally, couscous offers a good source of carbohydrates, providing energy. It also contains some protein and is low in fat.
Incorporating couscous into my meals helps me explore different flavors. It pairs beautifully with vegetables and proteins, making it a staple in my kitchen.
Ingredients:
- 4 tablespoons of oil (divided into two)
- 1.5 pounds of boneless and cubed chicken thighs
- 2 cups of couscous
- 1 teaspoon of paprika
- ½ teaspoon of curry powder
- Salt and pepper to taste
For the vegetables:
- ¾ cup of chopped onion
- 1 chili pepper (seeds removed and minced)
- 3 cloves of minced garlic
- 1 chopped red bell pepper
- 4 divided green onions
For the broth:
- 2 cups chicken stock
To garnish:
- A bunch of parsley
How to make couscous with chicken and vegetables?
- Begin by heating oil in a medium pan over medium heat. Add the chicken, seasoned with spices, and cook until done. Remove from the pan and set aside.
- Pour more oil into the same pan. Add onions, scotch bonnet, garlic, and bell peppers, and stir-fry until fragrant.
- Stir in green onions, then pour in the stock. Bring to a boil, add couscous, and stir briefly. Cover the pan and remove from the heat to allow the couscous to absorb the flavors.
- Finally, stir in the cooked chicken, remaining green onions, and parsley.
- This recipe will result in a dish featuring chicken and couscous. The specific flavors and heat level will be influenced by the amount and type of spices used, particularly the chili pepper.
Serving Suggestions
Presentation Tips
For a visually appealing presentation, I like to use a large, shallow serving dish. This allows the couscous to spread out beautifully. I sprinkle fresh herbs like parsley or cilantro on top for a pop of color and added flavor.
Consider using vibrant vegetables like bell peppers, carrots, and zucchini, arranged artfully on top of the couscous. I also like using lemon wedges as a garnish.
Serving individual portions in bowls can also elevate the experience. Adding a drizzle of olive oil or a splash of lemon juice right before serving gives a fresh touch.
Pairing with Beverages
A well-chosen beverage enhances the flavors of couscous and chicken. I often opt for a crisp white wine, such as Sauvignon Blanc. Its acidity complements the dish nicely.
Mint tea is an excellent non-alcoholic option. Its refreshing taste pairs wonderfully with the spices of the couscous. Sparkling water with a slice of lemon or lime also works well.
If you prefer something more exotic, try serving it with a light Moroccan beer. This adds a local touch to the dining experience while balancing the dish’s flavors.
Side Dishes
To round out the meal, I highly recommend adding a few simple side dishes. A fresh salad, like a Greek salad with tomatoes, cucumbers, and feta, adds a refreshing contrast.
Another great option is roasted vegetables, which bring out earthy flavors. Simply toss seasonal veggies with olive oil, salt, and pepper and roast them until tender.
For something more filling, serving warm pita bread or flatbreads on the side is wonderful. They can soak up any leftover juices and enhance the overall experience of enjoying this dish.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 571 |
| Protein | 19g |
| Carbohydrates | 62g |
| Cholesterol | 47mg |
| Fat | 20g |
| Fiber | 4g |
| Iron | 1.6mg |
| Calcium | 39mg |
Storage and Reheating
Proper Storage Techniques
For optimal storage, I allow my couscous dish to cool to room temperature before refrigerating. This prevents moisture buildup, which can lead to sogginess.
I use airtight containers to keep the dish fresh. It’s essential to label the containers with dates to track freshness. My goal is to consume it within 3-4 days.
If I plan to store it longer, I freeze individual portions. These portions allow quick meals later. I divide the couscous into freezer-safe bags or containers, removing as much air as possible. This technique helps preserve the dish’s flavor and prevents freezer burn.
Best Reheating Practices
When it’s time to reheat, I ensure I bring the dish back to the right temperature without overcooking it. For the microwave, I place the couscous in a microwave-safe bowl, adding a splash of water. Covering it helps. I set the microwave at medium power for 1-2 minutes, stirring halfway through.
If using the stovetop, I heat a little olive oil in a pan. I add the couscous and chicken, stirring frequently. Adding a bit of broth or water keeps it moist. This method ensures even heating and retains the dish’s flavor.
I avoid high heat to keep the chicken tender and the vegetables from becoming mushy. Following these tips, I can enjoy my couscous with chicken and vegetables like it was just made!
Conclusion
Preparing couscous with chicken and vegetables offers a delightful experience in the kitchen. I enjoy the blend of flavors and textures that come together in this dish.
This meal serves as a nourishing option for family dinners or meal prep. I appreciate its versatility, making it easy to adapt to my preferences.
Whether I serve it warm or enjoy it cold the next day, it stays delicious. This dish has become a staple in my home, and I recommend trying it for a quick, satisfying meal.
In addition to the above, you can have kunafa with banana as a great dessert.
Sounds good? Get that recipe now (by clicking the image below):
