Best 4 Chicken Vegetable Couscous Recipes

Embark on a culinary journey with this tantalizing Chicken Vegetable Couscous recipe, a harmonious blend of flavors and textures that will delight your taste buds. This wholesome dish combines succulent chicken, an array of crisp vegetables, and fluffy couscous, all enveloped in a flavorful broth. The chicken, marinated in a blend of aromatic spices, is tender and juicy, while the vegetables, such as carrots, celery, and bell peppers, add a vibrant crunch and natural sweetness. The couscous, steamed to perfection, absorbs the savory broth, creating a comforting and satisfying meal. This recipe also includes variations to suit your preferences, such as a vegetarian option with tofu or a zesty lemon-herb sauce to enhance the flavors. Get ready to savor this delightful dish that's not only easy to prepare but also a feast for the senses.

Let's cook with our recipes!

CHICKEN & VEGETABLE CURRY COUSCOUS

Chicken & Vegetable Curry Couscous image

For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into strips
1 package (16 ounces) frozen vegetable blend of your choice
1-1/4 cups water
1 package (5.7 ounces) curry-flavored couscous mix
1/2 cup raisins

Steps:

In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

SPRING-VEGETABLE COUSCOUS WITH CHICKEN

Spring-Vegetable Couscous with Chicken image

This one-pan dish would also be good with sugar snap peas added at the end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 15m

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley

Steps:

In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g

CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS

Chicken Satay with Grilled Vegetable Couscous image

Provided by Sandra Lee

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 (14-ounce) can unsweetened coconut milk
1/4 cup brown sugar
2 tablespoons soy sauce
2 teaspoons chopped garlic
1 teaspoon ground cumin
1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, about 8 thighs
12 (10-inch) skewers
1/2 cup peanut butter
1 tablespoon hot sauce, or to taste
Canola oil, for brushing
1 (10-ounce) package couscous
1 green bell pepper
1 medium zucchini
1 medium red onion

Steps:

In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

CHICKEN VEGETABLE COUSCOUS

Chicken Vegetable Couscous image

Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet - a tasty dinner that can be made ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (10 ounces) couscous
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 large tomatoes, chopped (2 cups)
1 small red bell pepper, chopped (1/2 cup)
8 medium green onions, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon paprika
1 can (15 ounces) Progresso™ garbanzo beans, rinsed and drained
1/4 cup shredded Parmesan cheese

Steps:

Cook couscous as directed on package.
Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
Serve chicken mixture over couscous. Sprinkle with cheese.

Nutrition Facts : Calories 375, Carbohydrate 55 g, Cholesterol 45 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

Tips for Making the Best Chicken Vegetable Couscous:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the chicken. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Use a variety of vegetables. This will add flavor, color, and nutrients to your dish.
Season the dish well. Use a combination of salt, pepper, and other spices to taste.
Let the dish rest before serving. This will allow the flavors to meld together.

Conclusion:

Chicken vegetable couscous is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own preferences. With its vibrant flavors and textures, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give chicken vegetable couscous a try!