Chicken Couscous

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 4 chicken breasts, skinned
  • 12 oz. couscous
  • For vegetable soup:
  • 1 ½ pints chicken soup
  • 6 oz. chick peas, soaked for 12 hours
  • 2 small white turnips, peeled
  • 3 carrots, scraped
  • 3 courgettes
  • 1 green or red pepper, cored and seeded
  • 2 leeks, trimmed
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tin of harissa – hot chilli paste
  • 1-2 tbsp. chopped parsley
  • Salt and pepper
  • For garnish:
  • 2 tbsp. raisins
  • 1 tbsp. flaked almonds

How to Make Chicken Couscous

  • Put the stock in a large pan. Slice the vegetables and add, with a quarter of a tsp. of cumin and coriander and a little harissa, to the stock. Bring to the boil and simmer gently for 30-40 mins. until tender.
  • The vegetables in couscous are generally served well cooked.
  • Crush the rest of the cumin and coriander seeds and mix with the fresh coriander, salt and pepper.
  • Coat the chicken with this mixture and place in a steamer basket set over the vegetables. Cover and steam gently.
  • Spread the couscous on a plate. Moisten with warm water and mix with our fingers to break up any lumps.
  • Put the couscous in a steamer basket over the chicken and let it steam for a further 10 mins, by which time the chicken should be cooked.
  • Place a pot of the vegetable soup on the table with a small bowl of harissa.
  • Spread the couscous on a large platter, garnish with raisins and almonds and arrange the chicken on top.