Spiced Chicken Couscous with Vegetables: Easy, Tasty, and Quick Recipe
Are you ready for a culinary journey without leaving your kitchen?
Today I bring you to the heart of Mediterranean and Middle Eastern flavors with a dish that is a real treat for your palate: Spiced Chicken Couscous with Vegetables.
Forget complicated recipes or endless time in the kitchen; my mission, as you know, is to make good cooking accessible to everyone, even those with little time who don’t want to give up authentic flavor and, why not, make a great impression!
This dish is much more than a simple couscous salad. It’s an explosion of aromas and textures: tender and juicy chicken, wrapped in an aromatic mix of ginger, turmeric, cinnamon, and saffron, which perfectly matches the sweetness of pumpkin and carrots.
And what about the caramelized onion with raisins? An addictive sweet and sour touch!
Couscous, by its nature, is a symbol of conviviality and sharing. It’s a dish that invites gathering, chatting, and enjoying good food together.
With this recipe, I want to show you that you don’t need to be a star chef to bring a dish rich in history and tradition to the table, but above all, flavor.
I’ve balanced the ingredients and simplified the steps so that even you, with your busy routine or little kitchen experience, can easily and successfully replicate it.
Ready to impress everyone with a dish that tastes like both travel and home at the same time?
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 698.87 (Kcal)
- Carbohydrates 63.97 (g) of which sugars 21.24 (g)
- Proteins 52.59 (g)
- Fat 28.23 (g) of which saturated 3.21 (g)of which unsaturated 8.54 (g)
- Fibers 8.19 (g)
- Sodium 1,685.66 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spiced Chicken Couscous with Vegetables
- 600 g skinless chicken thighs, raw (deboned weight cleaned)
- 2 1/2 tablespoons extra virgin olive oil
- 40 g white onion
- 5.5 g ground ginger
- 5.5 g ground turmeric
- 2.5 g ground cinnamon
- 3 g saffron (powdered)
- 2.5 g salt
- 320 g delica pumpkin (or butternut)
- 200 g carrots
- 600 ml water
- 400 g cooked couscous (medium grain precooked)
- 480 ml chicken broth (see preparation below)
- 200 g white onions
- 80 g raisins (sultana)
- 1 tablespoon extra virgin olive oil
- 2.5 g ground cinnamon
- 160 ml water (from cooking the chicken)
- 240 g chicken leg
- 70 g white onion
- 65 g tomato (peeled and diced)
- 2.5 tablespoons extra virgin olive oil
- 2.5 g ground ginger
- 5.5 g ground turmeric
- 1.5 g ground cinnamon
- 1 sachet saffron (powdered about 0.15 g)
- 7 g fine salt
- 1.2 liters water
- 40 g almonds (toasted)
- chopped parsley
Tools
- Food Scale
- Pot
- Cutting Board
- Pan
- Bowl
- Plastic Wrap
- Plate
Preparation of CHICKEN COUSCOUS
Before starting, I would like to give you some tips to better streamline your time in preparing this recipe.
– The chicken broth requires cooking for 1.5/2 hours, I usually prepare it the day before or in the morning for the evening to have it ready at hand.
– Have the butcher clean and debone the chicken thighs for you.
In a large pot, combine 1.2 liters of cold water, the 240 g of whole chicken leg (with meat and bones), the white onion (70 g) roughly chopped, the ripe tomato (65 g) peeled and in small pieces. Add 2.5 tablespoons of EVO oil, the spices for the broth: 5.5 g of turmeric, 2.5 g of ginger, 1.5 g of cinnamon, 0.12 g of powdered saffron, and 7.2 g of salt. Bring to a boil, then lower the heat, cover, and let it simmer gently for at least 1.5 – 2 hours. This time is essential to concentrate the flavors and obtain a rich broth. Once ready, strain it carefully and let it cool. Prepare the 480 ml dose that you will need for the couscous and keep the rest aside for any “extra broth” when serving.
I recommend having the butcher debone the chicken, but if you want to do it at home, follow these instructions.
Take the 600 g of chicken thighs. The first step is to completely debone them, being careful to remove any small bone fragments or cartilage. Then, remove all the skin and any excess fat: we want lean and clean chicken. Once cleaned, cut them into uniformly sized cubes. This will facilitate cooking and integration into the final dish.In a large bowl, pour the 400 g of medium grain precooked couscous. Add the 480 ml of hot filtered chicken broth. Quickly stir with a spoon or fork to distribute the broth well. Cover the bowl by sealing it tightly with plastic wrap and let it rest for at least 20 minutes, or until the couscous has absorbed all the liquid and the grains have swollen.
While the couscous is resting, focus on the main ingredient! Clean the white onion (40 g) and coarsely chop it. Clean the 4 carrots with a peeler and cut them in half. Cut the pumpkin (320 g) into smaller pieces. In a large pot (the same where you will cook everything), put 2.5 tablespoons of extra virgin olive oil. Add the chopped onion and let it slightly wilt. Then, add the chicken cubes and brown them on all sides to seal in the juices.
In the pot with the browned chicken, it’s time to add the spirit of the dish: the spices! Add the ginger (5.5 g), turmeric (5.5 g), cinnamon (2.5 g), and saffron (3 g), along with the salt (2.5 g). Mix well to wrap each piece of chicken with these intoxicating aromas. Pour in 600 ml of hot water, bring to a boil, then lower the heat, cover with the lid, and simmer for about 25 minutes, or until the chicken is tender and the vegetables are cooked but not mushy.
While the chicken is cooking, prepare the caramelized onions. Clean the 2 medium onions (200 g), cut them in half, and then into thin slices (half-moons). In a non-stick pan, put the onions, 0.8 tablespoons of extra virgin olive oil, the 80 g of sultana raisins, and 2.5 g of ground cinnamon. Add about 160 ml of chicken cooking water (taken from the pot where the chicken is cooking, if you already have enough broth). Mix. As soon as it reaches a boil, lower the heat, cover, and continue cooking for about 20 minutes. The onions should wilt, and the cooking base should dry out, becoming a delicious caramelization. Check occasionally and, if necessary, add another splash of liquid if the onions are still raw or the base dries out too much. Once ready, turn off the heat.
For the final garnish, you will need toasted almonds. To do this, take the peeled almonds and fry them in a skillet with hot seed oil. It will take very little time: as soon as they are slightly golden, drain them immediately and transfer them to a plate lined with paper towels. This will help them remain super crunchy and remove excess oil.
When the chicken is ready and the vegetables are tender, turn off the heat. Take the bowl of couscous, remove the plastic wrap, and taste to adjust the seasoning if necessary. Now, the fun part: fluff it! Start with a fork to separate the larger clumps, then use your hands (very clean!) to gently rub the grains, making them well separated and fluffy.
Get a nice serving dish or individual bowls for serving. Arrange the fluffed couscous in a central mound. Harmoniously distribute the deboned chicken cubes and vegetables (pumpkin and carrots) around or slightly over the couscous base.
Add a generous spoonful of caramelized onion with raisins in one corner or around the couscous for that irresistible sweet and sour touch. Garnish with some whole toasted almonds and some coarsely chopped ones. Drizzle everything with a little hot chicken cooking broth.
Decorate with a few whole fresh parsley leaves and a sprinkle of chopped parsley.
Serve hot, accompanying the dish with a small gravy boat of extra chicken broth (and maybe some vegetable pieces from the broth itself) on the side. This way, those tasting can soak the couscous to their liking and fully enjoy the richness of flavors.
NOTE ON INGREDIENTS AND SUBSTITUTIONS
CHICKEN: Thighs are ideal for their tenderness and flavor, but you can also use chicken breast (cook it for less time to prevent drying out) or bone-in thighs, which you will then debone.
PUMPKIN: Butternut and delica are perfect for their sweetness and texture. Alternatively, you can use sweet potatoes or extra carrots for a similar taste.
CARROTS: Medium carrots are great for cooking and decorating. If you can’t find them, any carrot will do, as long as you cut it nicely.
ONION: White onions are sweet and suitable. If you don’t like raisins, you can omit them or substitute them with some chopped dates or prunes for a different sweet and sour touch.
ALMONDS: Toasted almonds add crunchiness. If you have allergies, you can omit them or replace them with toasted pumpkin or sunflower seeds.
SAFFRON powder (for the broth): The 0.15 g sachet is the classic one. If you have saffron threads, use an equivalent amount or infuse it in some warm broth before adding.
STORAGE
Spiced Chicken Couscous keeps well in the refrigerator for 2-3 days in an airtight container. I recommend storing the fluffed couscous, chicken with vegetables, caramelized onion, and extra broth separately. When serving, heat the components (chicken, vegetables, and broth) and then assemble the dish to best preserve the flavors and textures.
Recipe Alternatives and Variations
1 – “Asian Fusion” Chicken Couscous: Replace the spices with red curry paste (1 teaspoon), coconut milk (200 ml) instead of some of the water, and add bean sprouts (50 g) and chopped fresh coriander. The almonds can be switched to toasted cashews.
2 – “Mediterranean” Vegetarian Couscous: Remove the chicken. Double the amount of pumpkin and carrots, and add chickpeas (200 g, cooked), grilled eggplant (100 g) in cubes, and taggiasca olives (30 g). For a protein note, you can add smoked tofu (100 g) in cubes.
3 – Lamb Couscous (Traditional): If you love more intense flavors, you can replace the chicken with lamb shoulder (600 g) cut into cubes, increasing the cooking time until the meat is very tender (about 1-1.5 hours). Keep the same spices for authentic flavor.
4 – Fish Couscous: Try a version with cod or grouper fillets (500 g) cooked in the spiced broth (they cook faster, about 10-15 minutes). Add peas and fresh parsley.
Origins and History of Couscous
Couscous is much more than a simple grain: it is a symbol of unity, sharing, and hospitality, deeply rooted in the history of North Africa and the Middle East. Originating from the Maghreb, its traditional preparation is a rite that unites families, with women working the semolina for hours, steaming it in the “couscoussiera” and seasoning it with rich stews of meat, vegetables, and spices.
Couscous has traveled through centuries and continents, adapting to different cultures and interpretations while always maintaining its essence as a convivial dish. It has become a bridge between different worlds, bringing with it aromas of saffron, ginger, and coriander, and telling stories of caravans, spice markets, and ancient culinary traditions. Its simplicity in preparation, combined with its incredible ability to absorb flavors, has made it a staple of world cuisine, loved for its versatility and ability to make every meal a celebration.
FAQ (Frequently Asked Questions)
1. Can I prepare chicken couscous in advance?
Absolutely yes! You can prepare the chicken with vegetables and the caramelized onion even a day in advance. The precooked couscous can be prepared in just a few minutes before serving. You can also hydrate and fluff the couscous in advance, then store it in the refrigerator. When serving, gently heat the chicken and seasoning, and combine with the couscous.
2. I don’t have all the spices listed. Can I substitute them?
Sure! Spices are the heart of this dish, but you can adapt them. If you’re missing a specific spice, try using a mild curry mix (although the flavor will be different). The essential part is not to omit ginger and turmeric, which are fundamental for the aromatic profile. You can also use a ready-made couscous spice mix.
3. Can I use another type of meat or make it vegetarian?
Yes, certainly! You can replace the chicken with lamb (cut into cubes, with longer cooking times), or even with tender beef. For a vegetarian version, you can eliminate the chicken and increase the amount of pumpkin and carrots, or add chickpeas, lentils, grilled eggplant, or sweet potatoes for a still rich and nutritious dish.
