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Chicken and Couscous

A quick and delicious meal combining tender chicken pieces with fluffy couscous, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, cubed Use boneless, skinless chicken breasts for quicker cooking.
  • 1 cup couscous
  • 2 cups chicken broth Use low-sodium broth if preferred.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced Any color bell pepper works.
Spices and Seasonings
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • a few tablespoons Olive oil For sautéing.
Garnish
  • as needed Fresh parsley For garnishing.

Method
 

Preparation
  1. In a large skillet, heat a few tablespoons of olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  3. Stir in the cubed chicken. Cook until browned on all sides, about 5-7 minutes.
  4. Toss in the diced bell pepper along with the cumin, paprika, salt, and pepper. Give it a good stir!
  5. Pour in the chicken broth and bring to a boil.
  6. Once boiling, add the couscous, cover the skillet, and remove it from heat.
  7. Allow it to sit for approximately 5 minutes, uncovered, until the couscous has absorbed the broth.
  8. Using a fork, fluff the couscous, mix gently with the chicken and veggies, and garnish with fresh parsley before serving.

Notes

Customize your spices to your liking. Consider adding cayenne pepper for some heat. Store leftovers in an airtight container for up to three days or freeze for up to three months.