Chicken Vegetable Couscous: Let’s go off to Northern Africa for the inspiration behind this fabulously simple dish which uses the worlds smallest pasta – couscous. A blend of Scotch bonnet, Garlic, Onion, bell peppers, and spices adds a touch Savory and spicy to this meal. It’s full of flavor and really quick to make, this meal will be a winner with all the family.
It’s very easy to turn couscous into a crowd-pleasing favorite because naturally, it has a mild taste just like Rice, but it can easily take up the taste of any spice, vegetable or meat that is used to cook it. It is simple, inexpensive, nourishing and flavorful. This can easily be put together in a snap, can easily be doubled for a crowd and you can even use it as meal prep for the week because it stores really well and it can also be made with or without meat for a vegetarian twist.
It is loaded with bell peppers, Onions and spices like paprika, curry powder with salt and pepper. One of the reasons why I love couscous is because it’s very versatile, it’s very easy to work with and you can customize it any way you want and it takes little time to put together. It is a good way to make good use of whatever veggie happens to be lingering in your crisper drawer begging to be used.
According to North African tradition, couscous is a symbol of good luck, abundance and blessings and as a result of this, it is often prepared to celebrate a holiday or housewarming. This couscous recipe is a meal in itself, and you can also eat it as a side dish.
Variations in making this chicken and vegetable couscous
For a slightly nutty flavor, add some sliced almonds
Simply skip the chicken for a vegetarian version.
Add some dark or golden raisins for a sweet variation
A little extra worth knowing about couscous
Couscous is the staple product of North Africa
It is the national dish of the countries of Maghrib – Algeria, Morocco, and Tunisia.
Couscous is a granular form of pasta.
It is made from semolina, obtained by grinding the heart of Wheat.
It cooks very quickly and it has a mild nutty flavor
One cup of cooked couscous contains 200 calories: 12% protein, 87% starch, and only 1% fats.
One cup of couscous provides 35% of your recommended daily requirement of fibers.
Couscous is safe to eat at any age group, in fact, infants can also eat couscous as soon they’re ready to transition into solid foods.
Chicken Vegetable CouscousPrint Pin Rate
- 2 Cups Couscous
- 1-1/2 lb Chicken cubed or cut into strips
- 4 Tbsp Oil Divided into two
- 3 cloves Garlic
- 4 Scallions Divided
- 1 Red Bell Pepper
- 1 Scotch Bonnet
- 3/4 Cup Onion
- 1 Tsp Paprika
- 2 Cups Chicken stock
- Salt and Black pepper to taste
- Make sure the liquid comes to a rolling boil before adding the couscous.
- If you or your kids don't like it spicy, you can leave out the scotch bonnet
- I used chicken stock instead of water as I do with most recipes. It helps to intensify the flavor
- As a rule of thumb, the ratio of liquid to couscous is 1:1. A little extra may result in a mushy couscous.
- You need to use a very good stock otherwise, your food might turn out bland. If your stock is not concentrated enough, feel free to use a stock cube to
If you make this Chicken Vegetable Couscous, I’d love to see pictures of your creations on Instagram and Facebook.#cheflolaskitchen