Chicken Couscous & Greens Recipe
I made chicken couscous dish for the first time long ago because I was tired of my usual chicken and rice mix. Sure, it’s a clutch meal but even your clutch meal can be a little stale, no matter how much sauce you put on it.
That’s when variety becomes important. It’s the difference between staying on course to achieve your wellness goals or grabbing the nearest fast food to curb hunger (or hanger) pains.
If you don’t know where to start, then just take each ingredient and think of a suitable swap.
For this Chicken Couscous recipe:
- chicken breasts become chicken thighs (or your own choice of protein)
- rice becomes couscous
- steamed green veggies become hearty green leaf veggies
And just that easy, you’ve transformed a recipe and provided much-needed relief to your brain and tastebuds so you can stay on track. If you have a gluten allergy then I would not suggest couscous as it is made from durum wheat; however, quinoa and brown rice are suitable alternatives, and so long as you switch up the flavors, you can still feel like you’re eating something brand new.
How To Cook Couscous With Chicken
- Season chicken thighs, making sure to rub the seasoning and herbs over all the pieces.
- Set a nonstick skillet on high heat. Once hot, spray the skillet with olive oil, then add the chicken thighs. Sear on each side for 3 minutes to make the outside crispy and brown, then remove the thighs from the skillet and set aside. No worries if the thighs have not finished cooking.
- Reduce the heat to medium, then add olive oil, onion and garlic. Caramelize and brown the onion for 1 to 2 minutes.
- Add the pearl couscous to the skillet to toast, and mix around in the skillet, ensuring the couscous is covered in oil. If desired, sprinkle in the smoked paprika now.
- Toast for 1 to 2 minutes, then add chopped red chard (or greens) and mushrooms. Cook until the chard begins to slightly wilt and soften, about 2 minutes.
- Pour in the chicken stock and bring to a simmer. Reduce the heat to low-medium and cover and cook for 12 to 15 minutes, or until the pearl couscous is plump and the majority of the liquid has been absorbed. (Note: it should not be soupy, rather saucy.)
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