Best Quick Chicken Couscous Recipes

QUICK CHICKEN COUSCOUS

Quick Chicken Couscous image

Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 19

Ingredients

1 ¼ cups whole wheat couscous
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 tablespoons olive oil
1 (8 ounce) skinless, boneless chicken breast half
1 pinch kosher salt to taste
1 tablespoon olive oil, or more to taste
½ cup diced red onion
1 cup chicken broth
½ cup diced zucchini
½ cup diced green beans
½ cup diced red bell pepper
¼ cup thinly sliced green onions
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
2 tablespoons crumbled feta cheese, or to taste
1 pinch chili flakes

Steps:

Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
Season chicken on both sides with salt.
Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g

QUICK COUSCOUS WITH QUORN "CHICKEN"

QUICK COUSCOUS WITH QUORN

Categories Chicken Low Fat Vegetarian

Yield 4-6 servings

Number Of Ingredients 19

Ingredients

2 quorn "chicken" breasts, cut into serving pieces
Salt and pepper to taste
2 Tbsp cooking oil
1 onion, sliced
1 large carrot, diced
3 garlic cloves, minced
1 can (28 ounces) peeled whole plum tomatoes, drained and chopped (about 1 pound fresh tomatoes)
1 tsp ground cumin
1 tsp ground allspice
2 cups defatted chicken broth or vegetable stock, divided
1/4 cup dry white wine
1/2 tsp dried red chile flakes, harissa, or other hot pepper sauce
2 small zucchini, diced
3 Tbsp tomato paste
1 can (15 ounces) cooked garbanzos (chick peas), rinsed and drained
4 Tbsp chopped fresh cilantro or 3 Tbsp chopped fresh parsley, divided
1 Tbsp butter or margarine (optional)
1-1/2 cups quick-cooking or "instant" couscous
Harissa or liquid pepper sauce

Steps:

Rinse chicken, pat dry, and season with salt and pepper. Heat oil in large casserole or Dutch oven, brown chicken, and remove; add onion, carrot, and garlic and saute until softened. Add tomatoes, cumin, and allspice and cook for 5 minutes, stirring; stir in 1/2 cup chicken broth, wine, and red chile flakes and return chicken to casserole. Cover and simmer 15 minutes; add zucchini and simmer until chicken is tender (20 to 30 minutes more). Stir in tomato paste, add garbanzos and half the chopped cilantro or parsley, heat through. While chicken is simmering, bring remaining chicken broth (and butter if you are using it) to a boil and add couscous; stir well, cover and remove from heat. Let couscous stand 5 minutes, fluff with fork, and spoon onto serving platter. Arrange chicken and vegetables around it, pour some sauce over the top, and garnish with remaining cilantro or parsley. Serve with harissa or other liquid pepper sauce.