Chicken Couscous with Vegetables

This hearty Chicken Couscous with Spring Veggies brings Mediterranean flavors right to your table with minimal effort. The combination of tender chicken, fluffy couscous, and crisp vegetables creates a perfect balance of protein, carbs, and fresh produce in one satisfying dish.

I first created this dish during a particularly busy spring when I needed quick weeknight meals that still felt special. Now it's become our go-to meal when we want something light yet satisfying that showcases whatever vegetables look best at the market.

Ingredients

• Chicken: 1 lb boneless skinless chicken breasts or thighs cut into bite sized pieces. Choose thighs for more flavor and moisture if you have time to trim them.
• Couscous: 1 cup couscous preferably whole wheat or pearl couscous. The whole wheat adds a nutty flavor while pearl couscous gives a more satisfying chew.
• Broth: 1 ¼ cups hot chicken broth or vegetable broth. Homemade broth elevates this dish dramatically but boxed low sodium works great too.
• Asparagus: 1 cup asparagus trimmed and cut into 1 inch pieces. Look for stalks with tight closed tips and avoid woody stems.
• Peas: 1 cup peas fresh or frozen. Fresh spring peas are incredible but frozen work perfectly year round.
• Zucchini: 1 zucchini diced. Choose smaller zucchini for sweeter flavor and fewer seeds.
• Tomatoes: ½ cup cherry tomatoes halved. Look for bright color and firm texture.
• Green onions: 2 sliced. Both white and green parts add different flavor notes.
• Garlic: 2 cloves minced. Fresh garlic is essential for proper flavor development.
• Olive oil: 2 tablespoons. Use a good quality extra virgin for best flavor.
• Lemon: Juice and zest of 1 lemon. Always zest before juicing for easiest preparation.
• Cumin: 1 teaspoon ground cumin. Toasting the cumin briefly in the pan enhances its flavor.
• Smoked paprika: ½ teaspoon smoked paprika. Adds wonderful depth without adding heat.
• Salt and pepper: to taste. Season each component as you go for the best flavor.
• Fresh herbs: ¼ cup chopped fresh parsley or mint. Fresh herbs make all the difference in brightness.

Step-by-Step Instructions

Cook the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers. Add your chicken pieces and immediately season with cumin, smoked paprika, a generous pinch of salt and several grinds of black pepper. Cook for 6 to 8 minutes, stirring occasionally to ensure even browning. You want the chicken to develop a golden crust while remaining juicy inside. Remove the chicken to a clean plate and set aside.

Sauté the Vegetables:

Add another tablespoon of olive oil to the same skillet, maintaining all those flavorful chicken bits. Add the minced garlic and cook for just 30 seconds until fragrant. Add the diced zucchini and asparagus pieces, season with a pinch of salt, and sauté for 3 to 4 minutes until they begin to soften but still maintain some crispness. Add the peas and cook for just 2 more minutes. You want the vegetables to be bright and slightly tender, not mushy.

Prepare the Couscous:

Add the dry couscous and sliced green onions directly to the vegetable mixture, stirring to coat the grains in the flavorful oil. Pour in the hot broth and bring everything to a quick simmer. Cover the skillet with a lid, remove from heat, and let stand untouched for exactly 5 minutes. This allows the couscous to steam and absorb all the flavorful liquid.

Combine and Finish:

Remove the lid and fluff the couscous gently with a fork, separating any clumps. Return the cooked chicken to the skillet along with any accumulated juices. Add the halved cherry tomatoes, lemon zest, and lemon juice. Stir everything together gently to distribute the ingredients evenly without breaking up the couscous too much. Taste and adjust seasoning with additional salt and pepper if needed.

Garnish and Serve:

Sprinkle the chopped fresh herbs over the entire dish just before serving. The residual heat will release their aromatic oils without cooking away their brightness. Serve directly from the skillet for casual family meals or transfer to a serving platter for more formal occasions.

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The lemon zest is my secret weapon in this recipe. Most people only add the juice, but the zest contains incredibly potent oils that infuse the entire dish with bright citrus notes. My grandmother taught me this trick years ago, and I've never looked back when it comes to any Mediterranean inspired cooking.

Storage and Leftovers

This dish keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and meld together beautifully overnight. I often make a double batch specifically for planned leftovers. To reheat, add a small splash of water or broth to prevent dryness, then warm gently in a covered skillet over medium low heat or microwave in 30 second intervals. For a refreshing twist, try enjoying it cold as a summer salad straight from the fridge.

Variations to Try

The recipe framework works wonderfully with different protein and vegetable combinations depending on what you have available. Swap the chicken for shrimp which cooks even faster or use chickpeas for a vegetarian version with added fiber. In summer, try corn kernels and diced bell peppers instead of asparagus. Winter variations work beautifully with butternut squash and kale. The essence of the dish remains the same bright lemony profile adapts to whatever is in season.

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Serving Suggestions

For a complete dinner party spread, serve alongside a simple green salad dressed with olive oil and lemon juice. A bowl of marinated olives makes a perfect starter. While the dish is dairy free as written, a sprinkle of crumbled feta cheese adds a wonderful tangy contrast if you do consume dairy. For a special touch, serve with lemon wedges and a small dish of harissa paste on the side for guests who enjoy a spicy kick to add at the table.

Common Questions

→ Can I make this dish gluten-free?

Yes, you can easily make this dish gluten-free by substituting the couscous with quinoa, rice, or gluten-free couscous. Adjust cooking times accordingly as quinoa and rice typically require more liquid and longer cooking than traditional couscous.

→ How can I make this dish vegetarian?

To make this dish vegetarian, simply substitute the chicken with chickpeas or your favorite plant-based protein. Use vegetable broth instead of chicken broth. You could also add more vegetables like bell peppers or mushrooms for extra flavor and texture.

→ What herbs work best in this dish?

Fresh parsley and mint are ideal for this Mediterranean-inspired dish, but you can also use cilantro, dill, or basil. Fresh herbs add brightness and complement the lemon flavor, but if you only have dried herbs, use about one-third the amount called for in the recipe.

→ Can I prepare this ahead of time?

Yes, this dish works well for meal prep. You can prepare it up to 3 days in advance and store in the refrigerator. The flavors actually develop nicely over time. If serving chilled, add a splash of lemon juice and a drizzle of olive oil just before serving to refresh the flavors.

→ What vegetables can I substitute if spring vegetables aren't available?

If spring vegetables aren't in season, you can substitute with whatever is available. Try bell peppers, broccoli, green beans, or spinach. Frozen vegetables also work well – just add them toward the end of cooking to prevent overcooking.

→ What type of couscous works best for this dish?

Both regular couscous and pearl (Israeli) couscous work well in this recipe. Pearl couscous has a chewier texture and takes slightly longer to cook. Whole wheat couscous adds more fiber and a nuttier flavor. For the best texture, ensure you don't overcook the couscous.