Couscous With Chicken And Vegetables Recipe

Bring 2 cups of low-sodium chicken broth to a simmer in a small saucepan. Stir in 1 tbs olive oil, 1 tsp salt and 1/4 tsp black pepper. Remove from heat.

Place 2 cups of instant couscous in a heatproof bowl. Pour the hot broth over the couscous, stir briefly to combine, cover tightly with a lid or plastic wrap and let sit 5 to 8 minutes until liquid is absorbed.

Fluff the couscous with a fork, stir in 2 tbs chopped parsley, adjust seasoning to taste. Keep covered and warm while you finish the chicken and vegetables.

Pat 1 lb boneless skinless chicken breasts dry and slice into 1/2-inch strips (or bite-sized cubes).

In a bowl combine 1 tbs olive oil, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken pieces and toss to coat. Let marinate 10 minutes at room temperature (or up to 30 minutes refrigerated).

Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed) and sear 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent loosely with foil.

In the same skillet, lower heat to medium and add 1 tbs olive oil. Add the thinly sliced medium yellow onion and cook 3–4 minutes until beginning to soften.

Add 1 sliced carrot and 1 red bell pepper and cook 4–5 minutes until they begin to soften but still have some bite.

Add 1 sliced zucchini and 3 minced garlic cloves; cook 2–3 minutes until zucchini is tender and garlic is fragrant.

Stir in 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and the juice of 1/2 lemon. Cook 1 minute to bloom the spices and deglaze any browned bits from the chicken.

Return the cooked chicken (and any accumulated juices) to the skillet and toss with the vegetables for 1–2 minutes until everything is heated through and flavors combine. Taste and adjust salt, pepper or lemon as needed.

Assemble

Divide the fluffed couscous among 4 plates or bowls. Spoon the chicken and vegetable mixture over the couscous.

Garnish with 2 tbs toasted slivered almonds, 2 tbs chopped cilantro or parsley and a dollop of 1/2 cup Greek yogurt or labneh if using. Serve warm.