Chicken Couscous Spring Veggies (Printable Version)
A light one-pan Mediterranean dish with juicy chicken, fluffy couscous and tender spring vegetables in lemony herb dressing.
# The Ingredients You'll Need:
→ Protein
01 - 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Grains
02 - 1 cup couscous (preferably whole wheat or pearl couscous for texture)
03 - 1 ¼ cups chicken broth or vegetable broth, hot
→ Vegetables
04 - 1 cup asparagus, trimmed and cut into 1-inch pieces
05 - 1 cup peas (fresh or frozen)
06 - 1 zucchini, diced
07 - ½ cup cherry tomatoes, halved
08 - 2 green onions, sliced
09 - 2 cloves garlic, minced
→ Oils & Acids
10 - 2 tablespoons olive oil
11 - Juice and zest of 1 lemon
→ Seasonings & Herbs
12 - 1 teaspoon ground cumin
13 - ½ teaspoon smoked paprika
14 - Salt and pepper, to taste
15 - ¼ cup chopped fresh parsley or mint
# Step-by-Step Instructions:
01 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken, season with cumin, paprika, salt, and pepper, and sauté for 6–8 minutes until cooked through and golden. Remove and set aside.
02 - In the same skillet, add another tablespoon of olive oil. Sauté garlic, zucchini, and asparagus for 3–4 minutes. Add peas and cook for another 2 minutes.
03 - Stir in the couscous and green onions. Pour in the hot broth and bring to a quick simmer. Cover and remove from heat. Let sit for 5 minutes to allow the couscous to absorb the liquid.
04 - Fluff the couscous with a fork, then return the cooked chicken to the skillet along with cherry tomatoes, lemon zest, and lemon juice. Stir gently to combine.
05 - Finish with chopped herbs and adjust seasoning to taste. Serve warm.
# Additional Tips::
01 -
- Ready in just 35 minutes from start to finish
- Uses seasonal spring vegetables for peak flavor
- Everything cooks in one pan for easy cleanup
- Versatile recipe that works well as leftovers
02 -
- High in protein from the chicken while being light and fresh
- Excellent source of fiber from the whole grain couscous and vegetables
- Makes fantastic leftovers for lunch the next day
- Perfect for meal prep as flavors actually improve overnight
03 -
- Season each component as you cook rather than just at the end for layers of flavor development throughout the dish
- Let the chicken develop a proper golden crust before flipping for maximum flavor and better texture
- For best results use a wide skillet rather than a deep pot to allow proper evaporation and prevent soggy couscous