Why You’ll Love Chicken Vegetable Couscous Recipe

The warm spices (turmeric, cumin, cayenne) add depth without overwhelming heat.
It combines lean protein (chicken) with plenty of vegetables and couscous for a complete, balanced meal.
Designed for colder weather, this recipe tastes like comfort food but feels light and wholesome.
The couscous soaks up flavorful broth for a satisfying texture and taste.
It’s versatile—easy to adapt or substitute ingredients based on what you have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
extra virgin olive oil
one whole chicken (3‑4 lb), cut into pieces
onions, peeled and sliced
minced fresh garlic
low‑sodium chicken broth (divided)
salt (divided)
turmeric (heaping)
ground cumin
cayenne pepper
black pepper
butternut squash, peeled, cubed, seeded
zucchini, cut into 1‑inch pieces
carrots, peeled, cut into 2‑inch pieces
celery ribs, cut into 2‑inch pieces
cooked chickpeas (canned)
instant couscous (1 box)
fresh chopped cilantro or parsley

Directions

Heat 2 Tbsp olive oil in a large 8‑quart pot over high heat until it just begins to smoke. Brown half the chicken pieces skin‑side down for a few minutes. Remove and set aside. Repeat with remaining chicken.
Reduce heat to medium, add the sliced onions to the pot and sauté until the onions soften and begin to caramelize. Add garlic and sauté for another minute until fragrant.
Add 1½ cups of the chicken broth to the pot. Stir in 1½ tsp salt, 1 tsp turmeric, ½ tsp cumin, ¼ tsp cayenne, and ¼ tsp black pepper. Scrape any browned bits from the bottom of the pan, bring to a boil.
Add the browned chicken pieces back to the pot, skin‑side up, coating them in the sauce. Reduce heat to a low simmer, cover the pot (vented slightly), and let simmer for about 45 minutes.
Remove the chicken pieces from the pot temporarily. Add the butternut squash cubes, zucchini pieces, carrots, and celery to the broth, stirring so vegetables are evenly coated. Bring to a boil, then add back the chicken pieces on top of the vegetables. Cover tightly and reduce heat to a low simmer. Cook for 15 minutes.
Stir the chickpeas into the chicken‑vegetable mixture, cover and cook an additional 5‑10 minutes until the largest vegetable pieces are tender.
While the chicken and vegetables finish, prepare the couscous: in a small pot bring 2 cups of chicken broth to a boil. Stir in ½ tsp salt, a pinch of turmeric, and 1 Tbsp olive oil. Add the couscous, cover the pot and remove from heat. Let it steam for 5 minutes until tender. Then fluff it with a fork (or clean hands).
Transfer the fluffed couscous to a serving platter. Using a slotted spoon, place the cooked chicken and vegetable mixture on top of the couscous. Sprinkle with chopped cilantro or parsley. Pour the cooking liquid into a gravy‑boat or serving bowl. When serving, top each portion of couscous with some of that cooking liquid to moisten. Serve with spicy sauce or harissa on the side if desired.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth; you might increase the chickpeas or add other legumes for protein.
Swap the butternut squash with sweet potato or pumpkin depending on season.
Replace zucchini and carrots with other vegetables like bell pepper, eggplant, or green beans.
Use quinoa or millet instead of couscous for a gluten‑free alternative.
Make it spicier by increasing the cayenne or adding harissa or chili flakes when serving.
Try steaming the couscous in a traditional couscoussier method for a drier, fluffier texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat: gently warm on the stovetop over low heat, adding a splash of broth or water if the couscous has dried out.
Freezing: While the chicken‑vegetable mixture can be frozen, the texture of the vegetables and couscous may change (becoming softer or mushier) upon thawing and reheating.
When ready to serve from frozen, thaw in the fridge overnight, reheat as above, and refresh the couscous if needed by fluffed steaming or hot broth addition.

FAQs

What kind of couscous should I use?

Instant couscous is used in this recipe. It cooks quickly and works well in this one‑pot format.

Can I use chicken thighs instead of a whole chicken?

Yes—skin‑on chicken thighs can be a good alternative. Adjust cooking time if thighs are much smaller or bone‑free.

Can I make this gluten‑free?

Yes—replace the couscous with a gluten‑free grain such as quinoa, millet, or certified gluten‑free couscous. Use vegetable broth if avoiding animal products.

Do I have to brown the chicken pieces before simmering?

Browning adds flavor through caramelisation and builds the base flavour of the dish. Skipping it will still work but the result may be less rich.

Is it okay to use pre‑cut vegetables?

Yes, you can use pre‑cut squash, zucchini, and carrots to save prep time, but ensure the pieces are uniform so they cook evenly.

How do I prevent the vegetables from becoming mushy?

Cut vegetable pieces uniformly and watch the simmer time. Once the vegetables are tender but still hold form, stop cooking. Overcooking will soften them too much.

Can I make this ahead of time?

Yes—prepare the chicken‑vegetable mixture in advance, store in the fridge, then reheat and cook/steam the couscous just before serving to maintain texture.

What if I don’t have a large 8‑quart pot?

You can use a slightly smaller pot, but ensure there is enough space for chicken, vegetables and liquid. If necessary, reduce ingredient quantities slightly or cook in batches.

How spicy is this dish?

The dish has a mild warming heat from cayenne pepper and spices, not overly hot. You can increase or decrease the cayenne (or serve harissa on the side) according to your taste.

Can leftovers be reheated in the oven?

Yes—you can place the mixture in an oven‑safe dish, cover, and reheat at 180 °C (350 °F) until hot throughout, stirring halfway through to ensure even heating.

Conclusion

This Chicken Vegetable Couscous is a flavorful, hearty yet balanced dish that brings the warmth of Moroccan‑inspired spices together with everyday ingredients and wholesome grains. It’s ideal for weekend cooking or when you want something comforting yet nutritious. With flexibility in ingredients and easy storage, it’s a recipe that can become a regular in your meal rotation.