Chicken And Veggie Couscous Recipe

Name: Chicken And Veggie Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 lbs chicken breasts, boneless, skinless cut into 1 inch cubes; 1 (10 ounce) bag matchstick cut carrots; 2 medium onions, diced (I just throw them in the food processor); 3 large garlic cloves, minced; 1 cup of cubed zucchini; 2 (13 3/4 ounce) cans chicken broth; 1 (10 ounce) box of quick cooking couscous; 2 teaspoons pepper sauce (i.e. Tabasco); 1 1/2 teaspoons curry powder; 1/2 teaspoon salt; 1 cup slivered almonds, toasted; 1/4 cup chopped fresh parsley (optional)

Servings: persons

1/4 cup olive oil
2 lbs chicken breasts, boneless, skinless cut into 1 inch cubes
1 (10 ounce) bag matchstick cut carrots
2 medium onions, diced (I just throw them in the food processor)
3 large garlic cloves, minced
1 cup of cubed zucchini
2 (13 3/4 ounce) cans chicken broth
1 (10 ounce) box of quick cooking couscous
2 teaspoons pepper sauce (i.e. Tabasco)
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1 cup slivered almonds, toasted
1/4 cup chopped fresh parsley (optional)

1
Heat oil in a 12-inch skillet over med-high heat.
2
Add chicken and cook until well browned on all sides.
3
With a slotted spoon, remove chicken to a plate.
4
Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
5
Add garlic and cook 2 minutes more, stirring frequently.
6
Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
7
Stir chicken broth, pepper sauce, curry powder, salt and chicken.
8
Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
9
Stir in almonds and parsley.

951

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 2 lbs chicken breasts, boneless, skinless cut into 1 inch cubes, 1 (10 ounce) bag matchstick cut carrots, 2 medium onions, diced (I just throw them in the food processor), and more.

Yes, Chicken And Veggie Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Veggie Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions