Chicken Couscous

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.