chicken couscous 1.1

I love this simple Moroccan-style couscous dish. It is a great way to use leftover chicken and it is also super healthy.This 15minute dinner salad is very quick to cook  and lots of brightly flavored vegetables. I have done this recipe in the restaurant a lot of time and it is one of the favorites.

chicken and couscous 1

chicken couscous 2

chicken couscous 3

chicken couscous 4

Yield – 4 servings


  • 2 medium carrots cut in to small pieces
  • 400grams couscous
  • 150grams sweet corn
  • 150grams peas
  • 4 chicken breast
  • Olive oil
  • A mixture of 1 lemon juice and a teaspoon of honey
  • Salt and fresh pepper
  • Salted boiling water


  1. On medium heat put on a pan and cook the carrot, with a little bit of water and salt. Put the lid on ( if the water finishes before the carrot is cooked add a bit more)
  2. Now defrost the peas. Take out the corn from the can, drain and rinse.
  3. Heat the grill on medium heat with a little bit of oil.
  4. Put the couscous in a bowl, add a little bit of oil and with a fork mix them together(this will help the couscous not to attack to each other later)
  5. Add the boiling water in the bowl, a little bit above the couscous, and cover immediately ( I suggest a bowl of plastic or ceramic not aluminum cause it might change the taste of the couscous) takes 5minutes to cook.
  6. The grill must be hot by now put the chicken on and cook from 5 – 7 minutes.
  7. When the carrot is cooked add a little bit of oil, fresh grated pepper and caramelize for 3 minutes.
  8. Using a fork flake the couscous and add all the vegetables. Mix well.
  9. While the chicken is on the grill add half of the mixture of lemon juice and honey. Turn the chicken add the other half.
  10. Take the chicken out cut it in bite size and put on the couscous.
  11. Drizzle olive oil and ENJOY.

Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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