Chicken with Couscous

Name: Chicken with Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3.25 cups low-sodium chicken broth, divided; 1 cup quick-cooking couscous; 2 tablespoons olive oil, divided; 4 skinless, boneless chicken breast halves - cut into cubes; salt and ground black pepper to taste; 1 carrot, thinly sliced; 0.5 cup finely chopped jalapeno chile peppers; 1 zucchini, diced; 3 green onions, thinly sliced; 1.5 teaspoons grated fresh ginger root; 1.5 teaspoons curry powder; 1 teaspoon cornstarch; 0.5 teaspoon ground coriander seed

4.3

(169)

126 Reviews

19 Photos

A fragrant chicken and couscous stew made with lots of vegetables. It's my all-time favorite, and it's delicious!

Recipe by Julianne Ture

Updated on January 30, 2023

19

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

3 ¼ cups low-sodium chicken broth, divided
1 cup quick-cooking couscous
2 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - cut into cubes
salt and ground black pepper to taste
1 carrot, thinly sliced
½ cup finely chopped jalapeno chile peppers
1 zucchini, diced
3 green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
1 teaspoon cornstarch
½ teaspoon ground coriander seed

Directions

Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.

Nutrition Facts (per serving)

415	Calories
12g	Fat
41g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 415
% Daily Value *
Total Fat 12g	15%
Saturated Fat 2g	12%
Cholesterol 75mg	25%
Sodium 177mg	8%
Total Carbohydrate 41g	15%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 36g
Vitamin C 17mg	83%
Calcium 51mg	4%
Iron 2mg	12%
Potassium 540mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.