Couscous Chicken

1 Feb

I’ve been watching the chaos on the news in the southern US, seeing friends’ instagram feeds, and my heart really goes out to the folks impacted.  My inlaws in MI have reported school cancellations and -40F with the windchill temps.  Here in L.A…well, we escape most of the winter calamities, minus a drought, so we’re guessing we’ll see a strong guest room bookings here shortly and as a result, most of our spare time has been focused on sprucing up the guest room, which I’ll feature as a Pretty Little Project when I’m done.

In the spirit of winter, I’ve been making lots of quick prep, cozy, yet healthy meals lately.  I’ve also chose one with turmeric in it this week as I slightly overdid it with my robust consumption of almond butter chocolate chip cookies.

So, this recipe has been a regular in the household for a few years and I want to share it with you this week….Couscous Chicken.

{Gina’s Take}

There is a little chopping work to do with this dish, but it’s totally worth it.  The original recipe calls for toasting almonds and dutch ovens, but I stripped it down to streamline the process for my sanity’s sake.   Oh – and the best part – one pot…so quick clean up!

For the chopping, I was a bit adventurous on the julieanne style for the zucchini.  This was mostly because I was excited to use the rotary peeler my dad got me.  So, if you need to save some time, quarter it lengthwise and slice thin.  It all tastes the same, right?  I do leave the skin on my zucchinis as well, but this is a personal preference.

As for my Non-GMO reference with the garbanzo beans (aka:  soybeans, chickpeas)…I do my best to support local, organic foods, and the farmers who chose to grow non-patented products.  A personal preference, but a quick google search will give you plenty of info on this subject.

{Pretty Little Tip}

If you’re family is filled with couscous lovers like us, make a little extra on the side.  I know – it doubles the amount of pots to clean, but it’s a small sacrifice to keep  the peace.  Cook as instructed on the package, just use chicken stock instead of water and and if you want to keep the spices consistent, consider adding a hint of cinnamon, turmeric, cumin, and coriander to the pot too.

And as always, I must thank my friend Toni for letting me use her beautiful handmade ceramics.  Check them out on her AC Ceramics esty shop and tell her ‘hi’ for me when you stop by :).

Couscous Chicken


  • 2 chicken breasts (~1lb), cubed
  • 1/4 tsp salt
  • 1/4 black pepper
  • 2 Tbsp olive oil
  • 1 bunch scallions, sliced (white and light green parts only)
  • 1 medium zucchini, julianned (or quartered lengthwise and sliced thin)
  • 2 medium carrots, quartered lengthwise and chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 1 1/4 cup chicken stock
  • 1 large tomato, seeds removed and chopped
  • 1 can non-gmo garbanzo beans (aka: chickpeas), rinsed and drained
  • juice from 1/2 a lemon
  • 1/3 cup golden raisins
  • 1/4 cup sliced almonds
  • 3/4 cup whole wheat couscous
  • 1/4 cup chopped parsley (optional)


  1. Season the cubed chicken breasts with salt and pepper in a small bowl & set aside.
  2. In a large, deep skillet, heat the olive oil & once warm, add the seasoned chicken and brown for about 10 minutes. Once the chicken is cooked, remove from the pan with a slotted spoon and set aside on a plate.
  3. Next, add scallions, zucchini, and carrots and cook until they begin to soften - about 5 minutes.
  4. Season vegetables by mixing in the cinnamon, cumin, coriander, and turmeric and continue to saute for one more minute.
  5. Then, add the chicken stock, tomatoes, garbanzo beans, lemon juice, and raisins, bringing the skillet to a simmer, covering, and allowing to slowly simmer for ~10 minutes.
  6. After the 10 minutes are up, turn off the heat, remove all the veggies from the pan, and transfer the veggies to serving dish using the slotted spoon leaving behind just the liquid. Mix in the almonds with the transferred veggies.
  7. Add the couscous to the liquid left in the pan and let the couscous rest, covered, for about 5 minutes. It will absorb all of the liquid.
  8. Fluff the couscous with a fork and serve with the chicken and veggies.
  9. (Optional) Garnish with parsley.

Recipe modified from the October 2011 issue of Fitness Magazine, Page 157

One Response to “Couscous Chicken”

  1. Virginia Mabry March 13, 2014 at 11:13 pm #

    This is a nice chicken dish to make. I omitted the raisins though. This was my first time working with couscous and I left it in the pan for too long (or the heat might of been too high) and it turned out “toasty” It was still good though.

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