Chicken with Couscous

Name: Chicken with Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 whole Carrot; 4 whole Chicken Breast; 3.25 cups Chicken Broth; 1 tsp Cornstarch; 1 cup Couscous; 1.5 tsp Curry Powder; 0.5 cup Diced Jalapeño Peppers; 1.5 tsp Fresh Ginger; 3 whole Green Onion; 0.5 tsp Ground Coriander; 2 tbsp Olive Oil; 1 dash Salt & Pepper; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 Moroccan High-Protein 💪Halal 🕌Comfort-Food

Chicken with Couscous brings tender, juicy chicken and fluffy couscous together in a skillet scented with ginger, curry, and coriander. Zucchini, carrots, scallions, and a touch of jalapeño add fresh crunch and gentle heat, while a lightly thickened sauce ties everything together. Great for a weeknight dinner when you want bold flavor and satisfying texture.

Prep20 mins
Cook25 mins
Serves4
DifficultyEasy

1

Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off the heat, cover, and let it sit for 10 minutes.
2

Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken and season with salt and pepper. Cook, stirring, until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should register 165 degrees F (74 degrees C). Remove the chicken from the skillet and set aside.
3

Heat the remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers and sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until the vegetables are tender, about 5 minutes.
4

Stir together the remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until smooth. Pour this over the vegetables in the skillet. Return the chicken to the skillet. Continue cooking until the chicken is coated and the sauce thickens, about 2 minutes. Serve over couscous.