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Chicken Couscous: Quick & Easy Vegetable Couscous Bowl

Chicken couscous is a quick meal made with tender chicken, whole wheat couscous, fresh vegetables, and warm spices.
Cook the chicken and vegetables with broth, then pour the hot mixture over seasoned couscous.
Cover for 5 minutes, fluff with parsley, and finish with feta and chili flakes.
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Prep Time 10 minutes
Course Main Course
Cuisine Mediterranean-inspired

Ingredients
  

For the couscous bowl

  • 1 ¼ cups whole wheat couscous
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 3 tablespoons olive oil

For the chicken and vegetables

  • 1 8-ounce skinless, boneless chicken breast
  • 1 pinch kosher salt to taste
  • 1 tablespoon olive oil
  • ½ cup diced red onion
  • 1 cup chicken broth
  • ½ cup diced zucchini
  • ½ cup diced green beans
  • ½ cup diced red bell pepper
  • ¼ cup thinly sliced green onions
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons crumbled feta cheese
  • 1 pinch chili flakes

Instructions
 

  • Place the whole wheat couscous in a heatproof mixing bowl. Add the kosher salt, black pepper, cayenne pepper, and 3 tablespoons of olive oil. Stir until the couscous is evenly coated. Smooth the surface and set aside.
  • Season the chicken breast on both sides with a pinch of kosher salt.
  • Heat 1 tablespoon of olive oil in a saucepan over high heat. Add the chicken and sear for 2 to 3 minutes.
  • Flip the chicken and add the diced red onion. Continue cooking for another 2 to 3 minutes, allowing the chicken to brown while the onion softens.
  • Transfer the chicken to a plate and let it cool for a few minutes. Cut it into approximately ½-inch cubes and return it to the saucepan.
  • Add the chicken broth, zucchini, green beans, red bell pepper, green onions, smoked paprika, and turmeric. Bring the mixture to a boil over high heat.
  • As soon as it boils, carefully pour the hot chicken and vegetable mixture over the prepared couscous. Do not stir.
  • Immediately cover the bowl tightly with aluminum foil and let it stand for 5 minutes.
  • Remove the foil and add the chopped parsley. Fluff and stir everything together, then taste and adjust the seasoning if needed.
  • Spoon the Chicken Couscous into serving bowls. Finish with crumbled feta, chili flakes, fresh parsley, and an optional drizzle of olive oil.

Notes

For extra freshness, serve the couscous with lemon wedges and additional parsley.
You can replace feta with another mild crumbly cheese or leave it out entirely. For a dairy-free version, simply omit the feta.
For a heartier meal, increase the chicken or add chickpeas. You can also add toasted almonds or pumpkin seeds for extra crunch.