Vickys Chicken & Squash with Cous Cous Recipe

Name: Vickys Chicken & Squash with Cous Cous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp harissa paste, recipe link below; 1 tsp ground cumin; 1 tsp ground coriander; 2 red onions, peeled and sliced; 2 skinless chicken breasts cut into bite-sized chunks; 1 small butternut squash cut into 1cm chunks; 800 grams canned plum tomatoes (2 x 400g cans); 140 grams corn cous cous; 1 zest and juice of 2 lemons; 200 grams halved cherry tomatoes; 1 small handful of coriander, roughly chopped

Servings: persons

2 tbsp harissa paste, recipe link below
1 tsp ground cumin
1 tsp ground coriander
2 red onions, peeled and sliced
2 skinless chicken breasts cut into bite-sized chunks
1 small butternut squash cut into 1cm chunks
800 grams canned plum tomatoes (2 x 400g cans)
140 grams corn cous cous
1 zest and juice of 2 lemons
200 grams halved cherry tomatoes
1 small handful of coriander, roughly chopped

1
Put a heavy pan or crockpot on the stove over a medium low heat.
2
You need one with a lid.
3
To be more in the spirit of things, use a tagine
4
Add the harissa, spices and onions with a dash of oil and cook gently for around 10 minutes until softened
5
Add the chicken and brown for 8 - 10 minutes
6
Add the squash and cook for a further 5 minutes.
7
Add a splash of water if it starts to stick
8
Add the canned tomatoes and using a can, measure a half can of water and add that in too.
9
Cover and simmer for 25 minutes
10
Stir through and add the lemon zest & juice, cherry tomatoes and couscous
11
Season, take off the heat and put the lid on the pot.
12
Let it stand for 10 minutes
13
Just before serving stir through the chopped coriander

297

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tbsp harissa paste, recipe link below, 1 tsp ground cumin, 1 tsp ground coriander, 2 red onions, peeled and sliced, and more.

Yes, Vickys Chicken & Squash with Cous Cous 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!

Vickys Chicken & Squash with Cous Cous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions