Name: Chicken and Vegetable Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 1/4 cups chicken broth or water; 2 tbsp olive oil; 2 chicken breasts, diced; 1 cup zucchini, diced; 1 cup red bell pepper, diced; 1 cup carrot, diced; 1/2 cup onion, finely chopped; 1 clove garlic, minced; 1 tsp ground cumin; 1/2 tsp paprika; Salt, to taste; Black pepper, to taste; 2 tbsp fresh parsley or cilantro, chopped; Optional: lemon wedges for serving

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Light yet satisfying, chicken and vegetable couscous combines tender chicken, colourful vegetables, and fluffy couscous for a wholesome one-bowl meal. This dish is quick to prepare and packed with nutrients, making it perfect for both busy weeknights and casual entertaining.

Why You’ll Love This Recipe

This couscous recipe is a balanced meal in itself, with lean protein, fresh vegetables, and healthy grains. It’s incredibly versatile — you can adjust the vegetables, seasoning, and herbs to your liking. It cooks quickly, absorbs flavour beautifully, and is ideal for both warm and cold servings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast or thigh meat, diced
Couscous
Carrots, diced
Zucchini, diced
Red capsicum, chopped
Onion, chopped
Olive oil
Chicken stock
Fresh parsley or coriander
Salt and pepper

directions

Heat olive oil in a large pan over medium heat.
Add diced chicken and cook until lightly browned. Remove and set aside.
In the same pan, sauté onion, carrots, zucchini, and capsicum until softened.
Return the chicken to the pan and season with salt and pepper.
In a separate pot, bring chicken stock to a boil, then pour over the couscous in a bowl. Cover and let stand for 5 minutes.
Fluff the couscous with a fork and combine with the chicken and vegetable mixture.
Garnish with fresh parsley or coriander and serve.

Servings and timing

Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Add chickpeas for extra protein and fibre.
Use Moroccan spices like cumin, paprika, and cinnamon for a fragrant twist.
Replace chicken with lamb, shrimp, or tofu for variety.
Include dried fruit such as raisins or apricots for a sweet touch.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of stock to keep it moist.

FAQs

Can I use whole wheat couscous?

Yes, it adds more fibre and nutrients.

What’s the best stock for couscous?

Chicken stock adds richness, but vegetable stock works well too.

Can I make this dish vegetarian?

Yes, omit the chicken and add more vegetables or beans.

Is couscous gluten-free?

No, couscous is made from wheat, so use quinoa for a gluten-free option.

Can I prepare couscous in advance?

Yes, it reheats well and is great for meal prep.

How do I prevent couscous from clumping?

Fluff it with a fork immediately after steaming.

Can I serve this cold as a salad?

Yes, it makes a great chilled couscous salad.

What vegetables work best?

Carrots, zucchini, capsicum, and peas are great choices.

Can I use leftover roast chicken?

Absolutely, just add it during the final mixing stage.

How can I make the dish spicier?

Add chilli flakes or harissa paste for heat.

Conclusion

Chicken and Vegetable Couscous is a light, flavourful dish that comes together quickly and adapts well to different tastes. Its balance of protein, vegetables, and grains makes it both nutritious and satisfying — perfect for any time of year.

Chicken and Vegetable Couscous

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A light yet satisfying dish featuring tender chicken, colorful vegetables, and fluffy couscous, seasoned with aromatic spices for a wholesome and flavorful meal. Perfect for a quick weeknight dinner or meal prep.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean
Diet: Low Fat

Instructions

In a small saucepan, bring chicken broth or water to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
In the same skillet, add onion, carrot, zucchini, and red bell pepper. Sauté for 5–6 minutes until vegetables are tender.
Add garlic, cumin, paprika, salt, and black pepper, and cook for another 1 minute.
Return the cooked chicken to the skillet and stir to combine.
Add the fluffed couscous to the skillet, tossing gently to mix everything evenly.
Garnish with fresh parsley or cilantro, and serve warm with lemon wedges if desired.