Chicken and vegetable couscous
Nutrition per serving
A generous, family-style couscous: browned chicken, simmered vegetables and chickpeas on a bed of couscous. Complete, fragrant and sociable, it is a balanced dish that brings the whole table together.
Preparation: 20 min | Cooking: 40 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, whole items) use average weights. 539 kcal · 47 g protein · 40 g carbohydrate · 19 g fat
Ingredients
- 4 chicken thighs
- 250 g wholemeal couscous
- 1 tin of chickpeas
- 3 carrots
- 2 courgettes
- 1 tin of chopped tomatoes
- 1 tbsp ras el hanout
Method
- Brown the chicken and set aside.
- Soften the onion and spices, then add the carrots, tomatoes and water.
- Return the chicken, simmer for 25 minutes, then add the courgettes and chickpeas.
- Prepare the couscous and serve with the vegetables and broth.
Nutritional benefits
Chicken provides lean protein, chickpeas add plant protein and fibre, wholemeal couscous gives carbohydrate with a moderate glycaemic index, and the vegetables supply vitamins. A complete, balanced dish that is sociable and inexpensive, combining animal and plant sources of protein.
Variations and substitutions
- With lean lamb, or as a vegetarian version.
- Gluten-free: quinoa instead of couscous.
- With chicken merguez sausages for extra spice.
- With raisins for a touch of sweetness.
Storage and making ahead
Keeps for 3 days (store the couscous and vegetables separately). The broth can be frozen. Ideal for batch cooking.
💡 Good to know
Serve the broth separately: everyone moistens their couscous to taste, and it stays light instead of soaking up liquid too early.
Related reading
Discover more high-protein recipes · healthy and balanced recipes.
Ingredients in this recipe: chicken thighs · couscous · chickpeas · carrots · courgettes.
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