18 Delicious Chicken Couscous Recipes for Every Occasion

Let’s face it, chicken and couscous are a match made in culinary heaven, offering endless possibilities for quick dinners, cozy comfort food, and seasonal delights. Whether you’re craving something light and fresh or rich and hearty, our roundup of 18 delicious chicken couscous recipes has got you covered for every occasion. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Moroccan Chicken Couscous with Vegetables

Gently, the aroma of spices fills the kitchen, a reminder of the warmth and comfort that cooking brings. Today, we’re embracing the slow art of preparing a dish that’s as nourishing to the soul as it is to the body, a Moroccan Chicken Couscous with Vegetables that whispers tales of distant lands and shared meals.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 cups Israeli couscous
• 3 cups low-sodium chicken stock
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads, lightly crushed
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 1/4 cup golden raisins
• 2 tbsp fresh parsley, finely chopped
• Salt, to season

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, coriander, cinnamon, and saffron, cooking until fragrant, about 1 minute.
4. Add the chicken pieces, browning them on all sides, approximately 5 minutes total.
5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits, and bring to a gentle simmer.
6. Stir in the Israeli couscous, carrots, and zucchini, then cover and reduce heat to low, simmering for 10 minutes.
7. After 10 minutes, remove the pot from heat and let it stand, covered, for 5 minutes to allow the couscous to absorb the remaining liquid.
8. Fold in the golden raisins and chopped parsley, then season with salt to taste.

Every bite of this Moroccan Chicken Couscous with Vegetables offers a delightful contrast of textures, from the tender chicken to the fluffy couscous and the slight crunch of vegetables. The subtle sweetness of the golden raisins and the warmth of the spices create a harmonious blend that’s perfect for a cozy dinner. Serve it in a deep bowl, garnished with extra parsley, for a meal that’s as visually appealing as it is delicious.

Spicy Harissa Chicken Couscous

Under the soft glow of the kitchen light, the Spicy Harissa Chicken Couscous comes together as a dish that whispers of warmth and vibrant flavors, a comforting embrace on any evening.

Ingredients

• 1 cup pearled couscous
• 1.5 lbs boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 2 tbsp harissa paste
• 1 tbsp clarified butter
• 1 cup chicken stock, homemade preferred
• 1/2 cup roasted red peppers, julienned
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)

Instructions

1. In a medium bowl, combine the chicken pieces with harissa paste, ensuring each piece is evenly coated. Let marinate for 15 minutes at room temperature.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add the marinated chicken, searing until golden brown on all sides, about 3 minutes per side.
3. Reduce heat to medium, add cumin and smoked paprika, stirring to coat the chicken evenly. Cook for 1 minute until fragrant.
4. Pour in the chicken stock, scraping the bottom of the skillet to release any browned bits. Bring to a gentle simmer.
5. Stir in the pearled couscous and roasted red peppers. Cover and simmer on low heat for 10 minutes, or until the couscous is tender and has absorbed most of the liquid.
6. Remove from heat, let stand covered for 5 minutes. Fluff the couscous gently with a fork, then fold in the fresh cilantro.
7. Season with salt, adjusting as necessary, though the harissa and stock provide a depth of flavor that often requires minimal addition.

This dish presents a delightful contrast of textures, from the tender chicken to the slightly chewy couscous, all enveloped in the smoky, spicy warmth of harissa. Serve it in a shallow bowl, garnished with extra cilantro and a dollop of yogurt to balance the heat, for a meal that feels both nourishing and exciting.

Lemon Herb Chicken Couscous Salad

Gently, the golden hues of early summer remind us of the simple pleasures in life, like the bright, zesty flavors of a lemon herb chicken couscous salad, a dish that dances between refreshing and satisfying with every bite.

Ingredients

• 1.5 cups pearl couscous
• 2 boneless, skinless chicken breasts, pasture-raised
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan. Add the pearl couscous, reduce heat to low, cover, and simmer for 10 minutes, or until the couscous is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. While the couscous cooks, heat 1 tbsp of olive oil in a skillet over medium-high heat. Season the chicken breasts with sea salt and black pepper, then cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly.
3. In a small bowl, whisk together the remaining 2 tbsp of olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, sea salt, and black pepper to create the dressing.
4. Fluff the couscous with a fork and transfer to a large bowl. Add the sliced chicken, parsley, dill, Kalamata olives, cherry tomatoes, and feta cheese. Drizzle with the dressing and toss gently to combine.
5. Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: If you prefer a sharper taste, add an extra tablespoon of lemon juice. Tip: Toasting the couscous in a dry skillet before boiling can add a nutty depth to the dish.

Soft textures of couscous contrast with the crisp freshness of herbs and the juicy pop of cherry tomatoes, while the lemon dressing ties everything together with its bright acidity. Serve this salad atop a bed of arugula for an extra peppery bite or alongside grilled vegetables for a complete summer meal.

Creamy Coconut Chicken Couscous

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring together a dish that feels like a warm embrace, a creamy coconut chicken couscous that whispers of distant shores and homey comforts all at once.

Ingredients

• 1.5 cups pearl couscous
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp clarified butter
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock, homemade preferred
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to precise taste

Instructions

1. In a medium saucepan, heat the clarified butter over medium heat until shimmering but not smoking.
2. Add the chicken pieces, seasoning lightly with salt, and sear until golden brown on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Pour in the coconut milk and chicken stock, scraping the bottom of the pan to release any browned bits.
5. Add the turmeric and cayenne pepper, stirring to combine, then bring the mixture to a gentle simmer.
6. Stir in the pearl couscous, reduce the heat to low, cover, and let cook for 10 minutes, or until the couscous is tender and has absorbed most of the liquid. Tip: Resist the urge to stir too often to prevent the couscous from becoming mushy.
7. Remove from heat and let stand, covered, for 5 minutes to allow the couscous to fully absorb any remaining liquid.
8. Finish by stirring in the fresh cilantro and lime juice, adjusting the seasoning with salt if necessary. Tip: The lime juice brightens the dish, so add it just before serving to preserve its vibrancy.

Hearty yet light, this dish offers a creamy texture with a subtle kick from the cayenne, perfectly balanced by the freshness of cilantro and lime. Serve it in shallow bowls with a side of roasted vegetables for a complete meal that delights the senses.

Grilled Chicken and Couscous Skewers

Beneath the golden hues of the setting sun, there’s something profoundly comforting about the simplicity of skewered meals, where each bite is a melody of flavors and textures. Grilled chicken and couscous skewers offer a harmonious blend of smoky, tender chicken paired with the light, fluffy grains of couscous, a dish that whispers of summer evenings and shared stories.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup pearl couscous, cooked according to package instructions
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, zested and juiced

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, combine the chicken pieces with olive oil, smoked paprika, cumin, sea salt, and black pepper, tossing until evenly coated. Let marinate for 15 minutes to allow the flavors to meld.
3. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece to ensure even cooking.
4. Place the skewers on the preheated grill, cooking for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and exhibits a slight char.
5. While the chicken cooks, heat the clarified butter in a skillet over medium heat, adding the cooked pearl couscous, lemon zest, and juice, stirring gently to combine and warm through.
6. Remove the chicken skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
7. Serve the grilled chicken skewers atop a bed of the lemon-infused couscous, garnished with fresh parsley for a vibrant finish.

Now, the skewers present a delightful contrast between the charred, juicy chicken and the bright, citrusy couscous, a combination that’s as visually appealing as it is delicious. Consider serving them alongside a crisp, green salad or a chilled glass of white wine to elevate the meal into a memorable dining experience.

Chicken Couscous Stuffed Peppers

Yesterday, as the golden light of early evening spilled across the kitchen counter, I found myself drawn to the comforting ritual of preparing a meal that feels both nourishing and celebratory. Chicken couscous stuffed peppers, with their vibrant hues and inviting textures, offer a delightful canvas for the flavors of the season to shine.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup pearl couscous, uncooked
• 1 1/2 cups chicken broth, low-sodium
• 2 tbsp extra virgin olive oil
• 1 lb ground chicken, pasture-raised
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup feta cheese, crumbled
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers snugly.
2. In a medium saucepan, bring the chicken broth to a boil over high heat. Add the pearl couscous, reduce the heat to low, cover, and simmer for 8-10 minutes, or until the couscous is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. While the couscous cooks, heat the olive oil in a large skillet over medium heat. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add the diced onion and minced garlic to the skillet with the chicken. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
5. Stir in the ground cumin, smoked paprika, and a pinch of salt and black pepper. Cook for 1 minute more, until fragrant.
6. Fluff the cooked couscous with a fork and add it to the skillet along with the chopped parsley and crumbled feta. Stir gently to combine all the ingredients.
7. Spoon the couscous mixture into the prepared bell peppers, packing it lightly. Place the stuffed peppers in the greased baking dish.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.

Softly yielding peppers cradle a fragrant, spiced filling where the slight chew of couscous meets the creamy tang of feta. Serve these atop a swirl of herbed yogurt for an extra layer of cool contrast, or alongside a crisp green salad dressed simply in lemon and oil.

Curried Chicken Couscous Bowl

How often do we find ourselves yearning for a meal that’s both comforting and exotic, a dish that wraps us in warmth while tantalizing our taste buds with distant flavors? This Curried Chicken Couscous Bowl is just that—a harmonious blend of spices, textures, and aromas that invites you to pause and savor each bite.

Ingredients

• 1 cup pearl couscous
• 1.5 lbs boneless, skinless chicken thighs, diced
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup coconut milk
• 1 cup chicken stock
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt, to taste

Instructions

1. In a medium saucepan, bring 1.5 cups of water to a boil. Add the pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. While the couscous cooks, heat clarified butter in a large skillet over medium-high heat. Add diced chicken thighs and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
3. In the same skillet, add the finely diced yellow onion and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Stir in curry powder, ground turmeric, ground cumin, and cayenne pepper, cooking for 1 minute to toast the spices.
5. Return the chicken to the skillet. Pour in coconut milk and chicken stock, bringing the mixture to a simmer. Cook uncovered for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Remove from heat. Stir in fresh cilantro and lime juice. Season with salt to taste.
7. To serve, divide the cooked couscous among bowls. Top with the curried chicken mixture.

Lusciously creamy with a hint of spice, this bowl offers a delightful contrast between the tender chicken and the chewy couscous. For an extra touch of freshness, garnish with additional cilantro and a wedge of lime on the side.

Roasted Garlic Chicken Couscous

Beneath the golden hue of the morning sun, there’s a dish that whispers comfort and sophistication in equal measure—a harmonious blend of tender chicken and aromatic couscous, elevated by the deep, caramelized notes of roasted garlic.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 3 tbsp extra virgin olive oil
• 1 cup whole wheat couscous
• 1.5 cups chicken stock, homemade preferred
• 1 head garlic, roasted
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp unsalted butter, clarified
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 375°F. Place the head of garlic on a piece of foil, drizzle with 1 tbsp of olive oil, wrap tightly, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, season the chicken thighs with sea salt and black pepper. Heat 2 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 4 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt the clarified butter over medium heat. Add the couscous and toast lightly for 2 minutes, stirring constantly to prevent burning.
4. Pour in the chicken stock, bring to a simmer, then cover and remove from heat. Let sit for 5 minutes until the couscous has absorbed all the liquid.
5. Squeeze the roasted garlic cloves into the couscous, add the lemon zest, juice, and chopped parsley. Fluff with a fork to combine.
6. Slice the seared chicken thighs and arrange them over the couscous. Serve warm.

Delight in the contrast of textures—the fluffy couscous against the succulent chicken, each bite infused with the mellow sweetness of garlic and the bright acidity of lemon. For an extra touch of elegance, garnish with a sprinkle of toasted pine nuts or a drizzle of aged balsamic glaze.

Chicken Couscous with Apricots and Almonds

Wandering through the flavors of North Africa, this dish brings together the subtle sweetness of apricots, the nutty crunch of almonds, and the tender succulence of chicken, all nestled in a bed of fluffy couscous. It’s a harmonious blend that speaks to the soul, offering comfort and a touch of exoticism in every bite.

Ingredients

• 1.5 cups couscous
• 2 cups chicken stock, homemade preferred
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 1/2 cup dried apricots, finely chopped
• 1/4 cup slivered almonds, toasted
• 2 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• Salt, to precise measurement

Instructions

1. In a medium saucepan, bring the chicken stock to a boil over high heat. Tip: Using homemade stock enhances the depth of flavor.
2. Remove the saucepan from heat, stir in the couscous, cover, and let sit for 5 minutes until all liquid is absorbed. Fluff with a fork.
3. While the couscous rests, heat clarified butter in a large skillet over medium heat until shimmering. Tip: Clarified butter has a higher smoke point, making it ideal for sautéing.
4. Add the chicken pieces to the skillet, seasoning with cumin, cinnamon, turmeric, and a precise 1/2 tsp of salt. Sauté for 5-7 minutes until the chicken is golden and cooked through.
5. Stir in the chopped apricots and toasted almonds, cooking for an additional 2 minutes to warm through. Tip: Toasting almonds beforehand unlocks their full aroma.
6. Combine the chicken mixture with the fluffed couscous, gently folding to distribute evenly.

Layers of texture and flavor make this dish a delight, with the couscous acting as a light yet hearty base that carries the spiced chicken and fruity apricots beautifully. Serve it in a large, shallow bowl to showcase its vibrant colors, perhaps with a side of harissa for those who dare a spicy kick.

One-Pot Chicken Couscous with Olives

Zenfully, the simplicity of a one-pot meal brings a sense of calm to the kitchen, especially when it’s as flavorful and satisfying as this chicken couscous with olives. It’s a dish that whispers of Mediterranean breezes and the joy of shared meals, yet it’s effortlessly achievable on a quiet evening at home.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and patted dry
• 2 tbsp extra-virgin olive oil
• 1 cup pearl couscous, rinsed
• 1.5 cups low-sodium chicken stock, heated to a simmer
• 1/2 cup Kalamata olives, pitted and halved
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Season the chicken thighs with salt, pepper, smoked paprika, and cumin, then add to the pot. Sear for 4-5 minutes per side until golden brown. Remove and set aside.
3. In the same pot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
4. Add the pearl couscous to the pot, stirring to coat with the remaining oil and garlic, toasting lightly for 2 minutes.
5. Pour in the heated chicken stock, scraping the bottom of the pot to release any browned bits, then return the chicken to the pot.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the couscous is tender and the chicken is cooked through.
7. Stir in the Kalamata olives and half of the chopped parsley, then remove from heat. Let stand, covered, for 5 minutes to allow flavors to meld.
8. Garnish with the remaining parsley before serving.

Tender chicken and fluffy couscous come together in a harmonious blend, with the briny olives adding a punch of flavor that elevates the dish. Serve it with a crisp, green salad or a glass of chilled white wine for a complete meal that feels both nourishing and indulgent.

Chicken Couscous Soup with Chickpeas

Kindly imagine a bowl of warmth that cradles your senses, a harmonious blend of tender chicken and fluffy couscous, punctuated by the earthy depth of chickpeas. This soup is a gentle embrace on days when the world moves too fast, a reminder to savor each spoonful.

Ingredients

• 1 tablespoon olive oil, extra virgin
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 cups chicken stock, homemade preferred
• 1 cup cooked chicken breast, shredded
• 1/2 cup couscous, dry
• 1 cup chickpeas, cooked and drained
• 2 tablespoons fresh parsley, finely chopped
• Salt, to precise taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic, ground cumin, and turmeric, cooking for 30 seconds until fragrant.
4. Pour in chicken stock, bringing to a gentle boil over medium-high heat.
5. Reduce heat to low, add shredded chicken and dry couscous, simmering uncovered for 10 minutes.
6. Incorporate chickpeas, allowing them to warm through for 2 minutes.
7. Adjust seasoning with salt, ensuring a balanced flavor profile.
8. Garnish with fresh parsley before serving.

Finally, this soup presents a delightful contrast of textures, from the softness of the couscous to the slight bite of chickpeas. Serve it with a drizzle of olive oil and a sprinkle of sumac for an extra layer of flavor.

BBQ Chicken Couscous Pizza

Now, as the golden hues of summer stretch across the sky, there’s a dish that captures the essence of the season with every bite. BBQ Chicken Couscous Pizza is a harmonious blend of smoky, sweet, and savory, a testament to the joy of combining unexpected textures and flavors.

Ingredients

• 1 cup whole wheat pizza dough, room temperature
• 1/2 cup BBQ sauce, preferably hickory-smoked
• 1 cup cooked couscous, cooled
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked chicken breast, shredded
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough lightly with olive oil to create a barrier against the BBQ sauce, preventing sogginess.
4. Spread the BBQ sauce evenly over the dough, leaving a 1/2-inch border for the crust.
5. Scatter the cooled couscous over the sauce, followed by the shredded mozzarella, chicken, and red onion.
6. Sprinkle smoked paprika over the top for an added layer of smokiness.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-14 minutes, until the crust is golden and the cheese is bubbly.
8. Remove from the oven and let rest for 2 minutes before garnishing with fresh cilantro.

Out of the oven, this pizza presents a delightful contrast of textures: the crisp crust against the tender couscous and chicken, all brought together by the rich, smoky BBQ sauce. Serve it with a side of crisp, chilled slaw to cut through the richness, or enjoy it as is, under the open sky.

Chicken Couscous with Spinach and Feta

Remembering the quiet hum of the kitchen, the way the light filters through the curtains in the late afternoon, I find myself drawn to the simplicity and warmth of this dish. It’s a melody of textures and flavors, a comforting embrace on a day that feels just a bit too long.

Ingredients

• 1 cup pearl couscous
• 2 tbsp extra virgin olive oil
• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 4 cups baby spinach, loosely packed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh lemon juice
• 1 tbsp clarified butter

Instructions

1. In a medium saucepan, bring 1 1/4 cups of water to a boil over high heat. Add the pearl couscous, reduce the heat to low, cover, and simmer for 10 minutes, or until the water is absorbed and the couscous is tender. Tip: Fluff the couscous with a fork after cooking to prevent clumping.
2. While the couscous cooks, heat the olive oil in a large skillet over medium-high heat. Season the diced chicken thighs with kosher salt and black pepper, then add to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
3. Reduce the heat to medium and add the minced garlic and crushed red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. Add the baby spinach to the skillet and cook for 2-3 minutes, or until just wilted. Tip: Adding the spinach in batches allows it to wilt evenly without overcrowding the pan.
5. Stir in the cooked couscous, crumbled feta cheese, fresh lemon juice, and clarified butter. Cook for an additional 2 minutes, stirring gently, until everything is well combined and heated through. Tip: The clarified butter adds a rich, nutty flavor that complements the tanginess of the feta.

Gently, the dish comes together, the couscous absorbing the bright lemon and the richness of the feta, while the spinach adds a tender contrast. Serve it in a shallow bowl, perhaps with a sprinkle of additional feta on top, to catch every last bit of flavor.

Slow Cooker Chicken Couscous Stew

On a quiet morning like this, when the light filters softly through the kitchen window, there’s something deeply comforting about preparing a meal that simmers gently, filling the air with warmth and anticipation. This slow cooker chicken couscous stew is just that—a humble, nourishing dish that invites patience and rewards with layers of flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 2 cups organic chicken stock, low-sodium
• 1 cup whole wheat couscous
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, zested and juiced
• Sea salt, to season

Instructions

1. In a slow cooker, combine the chicken thighs, chicken stock, diced onion, minced garlic, olive oil, cumin, smoked paprika, turmeric, and a pinch of sea salt. Stir gently to ensure the chicken is well-coated with the spices.
2. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork. Tip: For deeper flavor, briefly sauté the onions and garlic in olive oil before adding to the slow cooker.
3. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
4. Add the whole wheat couscous to the slow cooker, stirring to combine. Cover and let sit for 10 minutes, allowing the couscous to absorb the liquid and become fluffy. Tip: Fluff the couscous with a fork before serving to prevent clumping.
5. Stir in the fresh parsley, lemon zest, and lemon juice just before serving. Tip: Adjust the acidity with additional lemon juice if desired, but the bright citrus notes should complement the smoky spices.

Just as the stew comes together, the couscous plumps up, creating a texture that’s both hearty and light. The flavors meld beautifully, with the smokiness of the paprika and the freshness of the parsley and lemon shining through. Serve it in deep bowls, perhaps with a side of crusty bread to soak up the fragrant broth.

Chicken Couscous with Roasted Butternut Squash

Just as the first light of dawn gently touches the kitchen window, there’s something profoundly comforting about preparing a dish that warms both the heart and the home. This recipe, with its tender chicken and sweet roasted butternut squash nestled in fluffy couscous, is a testament to the simple joys of cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and patted dry
• 2 cups butternut squash, peeled and diced into 1-inch cubes
• 1.5 cups pearl couscous
• 3 tbsp extra virgin olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 cups chicken stock, warmed
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 400°F (204°C). Toss the butternut squash with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, and a pinch of salt on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. Season the chicken thighs with the remaining cumin, smoked paprika, cinnamon, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove and let rest.
3. In the same skillet, add the remaining olive oil and toast the pearl couscous for 2 minutes, stirring constantly, until lightly golden. Pour in the warm chicken stock, bring to a simmer, then cover and reduce heat to low. Cook for 10 minutes, or until the couscous is tender and the liquid is absorbed.
4. Fluff the couscous with a fork, then gently fold in the roasted butternut squash and chopped parsley. Slice the rested chicken and serve atop the couscous mixture.

Unassuming yet deeply flavorful, this dish offers a delightful contrast of textures—from the tender chicken to the creamy squash and the slight chew of the couscous. For an extra touch of elegance, garnish with a sprinkle of toasted pine nuts or a drizzle of harissa-infused olive oil.

Chicken Couscous Tacos with Avocado Cream

Sometimes, the most comforting meals come from the simplest combinations, like the tender embrace of chicken and couscous wrapped in a warm taco, topped with a velvety avocado cream that whispers of summer mornings.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup pearl couscous, uncooked
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, halved and pitted
• 1/4 cup sour cream
• 1 tbsp fresh lime juice
• 1/4 cup cilantro leaves, finely chopped
• 8 small corn tortillas, warmed

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp of extra-virgin olive oil.
2. Season the chicken thighs with ground cumin, smoked paprika, sea salt, and black pepper, ensuring an even coat.
3. Place the chicken in the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.
4. Transfer the chicken to a plate and let it rest for 5 minutes before shredding it with two forks.
5. In the same skillet, add the remaining olive oil and pearl couscous, toasting it for 2 minutes until golden.
6. Add 1 1/4 cups of water to the skillet, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the couscous is tender and the water is absorbed.
7. In a blender, combine the avocado, sour cream, lime juice, and a pinch of salt, blending until smooth.
8. Assemble the tacos by layering the warm tortillas with couscous, shredded chicken, and a drizzle of avocado cream.
9. Garnish with chopped cilantro before serving.

Rich in textures, the tacos offer a delightful contrast between the fluffy couscous and the creamy avocado, with the chicken adding a smoky depth. Serve them alongside a crisp, citrusy salad to elevate the meal into a vibrant feast.

Chicken Couscous with Sun-Dried Tomatoes and Basil

Comfort comes in many forms, and today, it arrives as a warm bowl of chicken couscous, where the sun-dried tomatoes whisper of summer and the basil leaves a fresh, aromatic promise. This dish is a gentle embrace, a reminder of the simple joys that cooking can bring to our busy lives.

Ingredients

• 1 cup pearl couscous
• 2 tbsp extra virgin olive oil
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 cup fresh basil leaves, chiffonade
• 2 cloves garlic, minced
• 1 3/4 cups chicken stock, heated to 200°F
• Salt and freshly ground black pepper, to season

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced chicken thighs, seasoning lightly with salt and pepper, and sauté until golden brown, approximately 5 minutes per side. Tip: Ensure the pan is not overcrowded to allow proper browning.
3. Stir in the minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
4. Pour in the pearl couscous, toasting it with the chicken and tomatoes for 2 minutes to enhance its nutty flavor.
5. Carefully add the heated chicken stock, bringing the mixture to a gentle boil. Tip: Heating the stock beforehand prevents the temperature from dropping too much when added.
6. Reduce the heat to low, cover, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. Tip: Avoid stirring the couscous too much to prevent it from becoming mushy.
7. Remove from heat and let it stand, covered, for 5 minutes to allow the flavors to meld.
8. Gently fold in the fresh basil just before serving.

Light and fluffy with a slight chew, the couscous pairs beautifully with the tender chicken and the intense sweetness of the sun-dried tomatoes. Serve it in a shallow bowl, garnished with extra basil leaves for a touch of color and freshness.

Chicken Couscous Burgers with Tzatziki Sauce

Just imagine the warmth of the sun setting as you prepare a meal that’s both comforting and exotic. These chicken couscous burgers, paired with a cool tzatziki sauce, offer a delightful twist on the classic burger, blending textures and flavors that speak to the soul.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1 cup cooked couscous, cooled to room temperature
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh parsley
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil, for cooking
• 1/2 cup Greek yogurt, full-fat for creaminess
• 1/4 cup grated cucumber, squeezed to remove excess moisture
• 1 tbsp fresh lemon juice
• 1 tsp minced garlic
• 1/2 tsp dill, finely chopped
• Pinch of salt

Instructions

1. In a large mixing bowl, combine the ground chicken, cooked couscous, red onion, parsley, cumin, smoked paprika, sea salt, and black pepper. Mix gently until just combined to avoid compacting the meat.
2. Divide the mixture into 4 equal portions, shaping each into a patty about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up, ensuring they hold together during cooking.
3. Heat olive oil in a large skillet over medium heat until shimmering. Add the patties, cooking for 5-6 minutes on each side or until the internal temperature reaches 165°F on an instant-read thermometer.
4. While the patties cook, prepare the tzatziki sauce by whisking together Greek yogurt, grated cucumber, lemon juice, minced garlic, dill, and a pinch of salt in a small bowl. Refrigerate until ready to serve.
5. Serve the chicken couscous burgers warm, topped with a generous dollop of tzatziki sauce. For an extra touch, toast the buns lightly and add a slice of tomato or a handful of arugula.

Vibrant and moist, these burgers carry the subtle spices beautifully, balanced by the creamy tang of the tzatziki. Consider serving them on a platter with extra sauce on the side for dipping, alongside a crisp, chilled white wine to elevate the meal.

Conclusion

Exploring these 18 delicious chicken couscous recipes offers a world of flavors perfect for any occasion. Whether you’re seeking a quick weeknight dinner or a dish to impress at your next gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.

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