Skip to content

Chicken Couscous

    Not only is this curry super easy but it's jam packed full of nutrition. The flavours of cumin, cayenne, tomato, garlic and coriander will have your taste buds singing.
    Serves: 6
    Prep Time: 20 min
    Cook Time: 40 min

    Ingredients

    Chicken

    1 lb chicken thighs, cubed
    or
    1 lb chicken breast(s), cubed
    2 tbsp olive oil
    1 onion(s), chopped
    2 cloves garlic, peeled, minced
    1 tsp coriander, ground
    1 tsp cumin, ground
    ½ tsp turmeric
    ½ tsp cayenne pepper
    1 tbsp tomato paste
    4 carrot(s), peeled, diced
    2 potato(es), peeled, diced
    3 parsnip(s), peeled, diced
    2 ½ cups low-sodium chicken broth, homemade or purchased
    salt, to taste
    pepper, freshly ground, to taste
    2 zucchini, diced
    ¼ cup raisins
    1 cup chickpeas, drained and rinsed

    Couscous

    2 ½ cups low-sodium chicken broth, homemade or purchased
    1 tbsp butter
    2 ½ cups couscous, whole wheat or regular
    cilantro, fresh, for garnish

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

    Steps

    1. Heat oil in a frying pan over medium-high heat. Add the cubed chicken and brown on all sides. Remove chicken from the pan and keep warm.

    2. In the same pan, add the onion and garlic and continue cooking, stirring, for 3 minutes.

    3. Add the spices, tomato paste, carrots, potatoes, parsnip and reserved chicken and stir.

    4. Pour in 2 ½ cups (625 mL) chicken stock, add salt and pepper and bring to a boil.

    5. Cover, reduce heat and continue cooking for about 15 minutes.

    6. Add the squash, raisins and chick peas and continue cooking for about 7 minutes or until the squash is crisp-tender.

    7. In the meantime, bring 2 ½ cups (625 mL) stock or water and butter to a boil in a saucepan. Remove from heat and add the couscous. Cover and let rest about 5 minutes, then stir with a fork to separate the grains.

    8. To serve, place couscous in a large shallow dish and cover with chicken and vegetables. Sprinkle with the stock and top with fresh cilantro. Place the dish in the centre of the table and let everyone help themselves.

    Nutrition Info

    Per 515 g serving Amount
    Calories420
    Protein40 g
    Fat11 g
    Saturated Fat3 g
    Carbohydrate41 g
    Fibre6 g
    Sugar11 g
    Cholesterol105 mg
    Sodium350 mg
    Per 515 g serving % Daily Value
    Potassium40
    Calcium8
    Iron20
    Vitamin A4
    Vitamin C70
    Vitamin B669
    Vitamin B1233
    Folate44
    Zinc38

    You Might Also Like

    Article contains video

    Chicken Poke Bowl

    We've given this classic Hawaiian dish a makeover using caramelized chicken thighs instead of the traditional raw fish. 

    Simple Sage, Garlic & Lemon Roast Chicken

    This simple roasted chicken recipe is bursting with flavour and pairs well with fresh, seasonal vegetables.

    Chicken Burgers

    Bread crumbs and milk keep these chicken burgers unbelievably moist and flavourful. Try them at your next barbecue!