Chicken and vegetable couscous
Nutrition per serving
Couscous: light semolina, fragrant vegetable broth and tender meat, the sociable dish of the Maghreb. Complete and generous, it brings everyone together around one big dish to share.
Preparation: 30 min | Cooking: 60 min | Servings: 6 | Difficulty: Medium
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 366 kcal · 32 g protein · 28 g carbohydrate · 13 g fat
Ingredients
- 300 g couscous
- 4 chicken thighs
- 3 carrots
- 2 courgettes
- 1 tin of chickpeas
- 1 onion
- 2 tsp ras el hanout
Method
- Brown the chicken and onion, then add the spices.
- Cover with water, add the vegetables in large pieces and the chickpeas.
- Simmer for 45 minutes.
- Prepare the couscous separately (steamed in hot water) and serve with the broth.
Nutritional benefits
A complete, balanced dish: protein from the chicken and chickpeas, fibre and vitamins from the many vegetables, carbohydrate from the couscous. Load up on vegetables and go easy on the couscous for a lighter dish. Ideal for sharing.
Variations and substitutions
- Vegetarian (just vegetables and chickpeas).
- With lamb or merguez sausages.
- Wholewheat couscous (more fibre).
- Nicely spiced (harissa served separately).
Storage and making ahead
The broth and vegetables keep for 4 days and can be frozen; the couscous reheats in a steamer.
💡 Good to know
Always serve the harissa separately: everyone can spice up their own plate to taste without overpowering the whole dish.
Read also
Discover more high-protein recipes · healthy & balanced recipes.
The foods in this recipe: couscous · chicken thighs · carrots · courgettes · chickpeas.
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