Couscous with chicken and vegetables is a one-dish meal that is easy to prepare and very flavorful. Light and appetizing, it’s great both hot and at room temperature, making it a perfect takeaway food for a picnic or for lunch at work. Like in the recipe for couscous with tuna and zucchini, I propose the gluten-free version, made with corn couscous. However, if you don’t have gluten intolerance, you can safely use wheat semolina couscous. For a special touch, I’ve flavored the chicken with smoked paprika; alternatively, you can use chili powder for a spicy note, or omit the ingredient altogether. For the quantities and preparation of pre-cooked couscous, follow the instructions on the package, as they may vary depending on the brand.

This versatile and flavorful dish will not only satisfy your palate but also add an exotic and colorful touch to your table!

Ingredients for couscous with chicken and vegetables

If you’re celiac, you can use gluten-free pre-cooked couscous made from corn or other allowed grains, always checking that it has the “gluten-free” label.

1 1/2 cups pre-cooked couscous
1 lb chicken breast
2 zucchini
1 bell pepper
3 1/2 oz cherry tomatoes
1 1/4 cups cooked, boiled chickpeas
1/2 onion
2 tablespoons smoked paprika (optional)
as needed extra virgin olive oil
as needed salt
as needed vegetable broth (or water, to revitalise the couscous)

Tools

1 Cutting Board
1 Knife
1 Pan non-stick, wide
1 Pot

How to Prepare Couscous with Chicken and Vegetables

To prepare couscous with chicken and vegetables, start by cutting the chicken breast into strips (1). Clean the bell pepper by removing the white parts and seeds; dice it (2). Wash and trim the zucchini and cut them into slices (3). Wash the cherry tomatoes and cut them in half. Finely chop the onion and sauté it over low heat in a large pan.
Add the chicken breast and brown it over medium heat, lightly salt, and season with paprika (4); then remove the chicken from the pan and, in the same cooking base, cook the bell pepper and zucchini over high heat (5), stirring occasionally and, if necessary, moistening them with a few tablespoons of water. Add a pinch of salt.
While the vegetables cook, prepare the couscous according to the instructions on the package. In my case, I poured the couscous in equal weight of salted boiling water (6), added a tablespoon of oil, and mixed for a few seconds; I removed the pot from the heat, letting the couscous rest for a couple of minutes.
I then added another two tablespoons of oil and returned the couscous to the heat, cooking it for about 2 minutes. Finally, I fluffed it with a fork (7). When the vegetables are cooked, drain the chickpeas and rinse them under running water to remove the preservation water, then add them to the couscous with chicken and vegetable mix alongside the cherry tomatoes (8); let it simmer for a few minutes and then add the chicken (9).
Turn off the heat and mix the couscous with the seasoning. Serve the couscous with chicken and vegetables hot or at room temperature.