Chicken with Couscous Recipe -
Chicken with Couscous Recipe
  • READY IN 45 mins

Chicken with Couscous

Recipe by  

"A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
  2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
  3. Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
  4. In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2004

Super very easy, quick and delicious. I have to tinker with every recipe a little bit, i just have to make it mine,. I am not realy fond of the flavor of Jalapenos but i do love heat so instead I used cayenne pepper. My family gobbled this so fast. Not one complaint not even from my daughter who doesn't like spicy food. There is so much flavor that the first thing you notice about this si not the heat. I will make a gain and again for sure. Great for pot luck suppers too

Most Helpful Critical Review
Jul 31, 2008

Good recipe. Had to jazz it up a bit - for extra flavor. A lot of people mentioned that the dish was too spicy, and suggested reducing the amount of jalapeno pepper by 1/4 cup. I halved the recipe and used 1/4 cup of jalapeno pepper and it turned out just fine (very mild). If you remove the membrane from the pepper, you also remove some of the heat (the spiciness is contained in the membranes and seeds), so maybe other reviewers who complained about the heat didn't do that (?). I added some chopped (peeled) Granny Smith apple to the dish (it needed a sweet boost), but golden raisins would have worked just as well. I also used a yellow onion in lieu of the green onion called for (much cheaper and a more common ingredient in the dishes that I routinely prepare). Last, I added cinnamon to the skillet (when adding the ginger). Just eyeball it (black pepper too). Used ground ginger (about 1/2 teaspoon in place of fresh ginger) with great results. This dish goes well with warm pita bread spread with hummus. Thanks for sharing!


137 Ratings

Jun 23, 2003

After adding the 1/2 cp of jalapenos I took a taste before serving to my finicky mother and whoa--it was way too spicy (and I like spicy food)! I laboriously picked out as many little slices of jalapeno as I could. After that, it was very good...I added mushrooms as well. My mother positively commented on the hint of spice to the dish and I said I added a "pinch" of jalapenos. It was also her first time trying couscous--I used Near East's Sun Dried Tomato--it went very well. Also, I've stopped using cornstarch or flour as thickener in meat or soup recipies--instant mashed potatoes work great; no one needs to know.

Aug 08, 2005

Wow! I just finished making this recipe for the third time and it is fantastic! This is one of my favorite meals. Like another reviewer, I use a large Anaheim pepper because I don't care for very spicy foods. I love to play around with different veggies - broccoli and bell peppers work great! I also use regular yellow onioninstead of green onions and add a bit of garlic, as well. Quick and easy to make!

Jan 24, 2004

This is a great flavor-per-amount-of-prep-time dish! I will include this as one of the top meals I prepare on a regular cycle because of its simplicity, flavor and it's unique to most other dishes I quickly throw together. I was worried for a bit about it being a bit too spicy because of other reviews, but it turned out to be fairly mild in heat (I like hot food). A quick note: I recommend increasing serving size if you are actually serving four. I used 6 breasts and increased the other ingredients accordingly to feed three of my friends and myself (mind you, all male grad students). Also, a pinch of salt helped the flavor pop. Great dish, I'm glad I tried it.

Nov 06, 2005

Decent enough, but 1/2 cup jalapeno is too much. I like spicy food but the recipe as listed simply tastes of jalapeno and curry; all other flavors disappear beneath this assault. When I pushed some of the jalapenos to the side -their juice still diffused throughout the dish- I tasted a much more complex (and more mediterranean) flavor. On the hope the dish is this flavor throughout when using fewer jalapenos I'm giving the recipe four stars. (It'd be three otherwise.)

Aug 12, 2003

Very good! Spicey. I would cut back on the peppers but beside that very good.

May 09, 2005

After reading some other reviews I was concerned it would be too spicy for our family so I replaced the jalapenos with some mild green chiles. It turned out very well but I will make it a little spicier next time. I also didn't use a low-sodium chicken broth which may have made it a little too salty. Family really liked it. I plan to make it again.


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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