Chicken Couscous
User Reviews
5
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
378 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Chicken Couscous
Report
Chicken Couscous is a hearty stovetop dish featuring browned chicken pieces simmered with aromatic spices and a selection of vegetables, served over fluffy couscous. The spices include turmeric, cumin, cayenne, and black pepper, which combine to create a mildly spiced broth complemented by butternut squash, zucchini, carrot, celery, and chickpeas. This one-pot preparation yields tender chicken with a flavorful sauce balanced by the lightness of couscous.
Description
The recipe starts by browning chicken pieces in olive oil until golden, developing flavor and sealing in juices. Onions and garlic are sautéed until soft and fragrant before adding spices—turmeric, cumin, cayenne, black pepper—and chicken broth. The chicken is returned to the pot and gently simmered, allowing the spices to infuse both the meat and broth uniformly.
Butternut squash, zucchini, carrots, celery, and chickpeas are incorporated, adding texture, sweetness, and earthiness to the dish. Couscous is prepared separately, to be served alongside or beneath the stewed chicken and vegetables, providing a tender grain element that absorbs the vibrant sauce.
This dish offers a balanced combination of protein, vegetables, and grains with seasonings that are warm but not overpowering. It is suitable for a comforting family meal and can be prepared in a large pot, making it practical for feeding several people.
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Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 whole chicken 3-4 pounds, cut into pieces
- 2 whole onion peeled and sliced
- 2 teaspoons garlic minced, fresh
- 3 1/2 cups chicken broth divided, low sodium
- 2 teaspoons salt divided
- 1 teaspoon Turmeric heaping
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 pound butternut squash about 3/4 lb. peeled butternut squash cubes, peeled, cubed and seeded
- 3/4 pound zucchini about 2 medium, cut into 1-inch pieces
- 3/4 pound carrot peeled and cut into 2-inch pieces
- 2 celery cut into 2-inch pieces, ribs
- 1 3/4 cups chickpeas 1 can, cooked
- 10 ounces couscous 1 box, instant
- 1 tablespoon cilantro fresh, chopped or parsley
Instructions
- Heat 2 tbsp olive oil in a large 8 quart pot over high heat until it just begins to smoke. Place half of the chicken pieces skin side down and brown them for a few minutes. Remove the chicken pieces and brown the other chicken pieces in the same way. Remove the chicken from the pot and set aside.
- Reduce heat to medium and add sliced onions to the pot. Saute the onions, stirring frequently, until the onions soften and begin to caramelize. Add the garlic and saute for a minute more until fragrant.
- Add 1 1/2 cups low sodium chicken broth to the pot. Stir in 1 1/2 tsp salt, 1 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp black pepper. Scrape any brown bits from the bottom of the pan as you bring the stock to a boil.
- Add the chicken pieces to the pot, using a pair of tongs to coat them with sauce before placing them skin-side up. Reduce heat to a low simmer and cover the pot, vented slightly. Let them simmer on low heat for 45 minutes.
- Remove chicken pieces from the pot and add the squash, zucchini, carrots and celery, stirring them into the broth to make sure each vegetable is evenly coated. Bring to a boil. Add the chicken pieces back to the pot on top of the vegetables. Cover the pot tightly and reduce heat to a low simmer. Let the vegetables cook for 15 minutes.
- Gently stir the chickpeas into the chicken vegetable mixture. Let the mixture cook covered for 5-10 more minutes until the largest vegetable chunks are tender.
- While the chicken mixture finishes cooking, prepare the couscous. In a small pot, bring 2 cups low sodium chicken broth to a boil. Stir in 1/2 tsp salt, pinch of turmeric and 1 tbsp olive oil.
- Stir in the couscous and cover the pot. Remove the pot from heat and let the couscous steam for 5 minutes, until tender.Fluff the cooked couscous with a fork (or with clean hands, as my Moroccan friend Sharone suggests-- careful, it's hot!) and place it on a serving platter. Use a slotted spoon to place the cooked chicken and vegetables on top of the couscous, then sprinkle with chopped cilantro or parsley. Pour the cooking liquid into a large gravy boat.
- Top each serving of couscous with a bit of cooking liquid to moisten. Can be served with spicy sauce or harissa on the side.
Notes
- An 8-quart pot is recommended to accommodate all ingredients comfortably.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
62g
(21%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
1012mg
(42%)
Potassium
911mg
(19%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
17715IU
(354%)
Vitamin C
30.3mg
(34%)
Calcium
106mg
(11%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1012mg | 42% |
| Potassium | 911mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 17715IU | 354% |
| Vitamin C | 30.3mg | 34% |
| Calcium | 106mg | 11% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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