- 1 cup couscous
- 1 ¼ cups chicken broth (or water)
- 2 chicken breasts (diced)
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (diced)
- 1 zucchini (diced)
- 1 carrot (sliced)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions:
Step 1: Prepare the Chicken
Picture: Diced chicken breast in a bowl with spices.
- Season the diced chicken with salt, pepper, cumin, and paprika.
Step 2: Cook the Chicken
Picture: A skillet with olive oil and diced chicken cooking until golden.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
Step 3: Sauté the Vegetables
Picture: Chopped onions, garlic, bell pepper, zucchini, and carrot in the skillet.
- In the same skillet, add the onion and garlic. Sauté until translucent. Then add the bell pepper, zucchini, and carrot. Cook until the vegetables are tender, about 5-7 minutes.
Step 4: Prepare the Couscous
Picture: A pot with chicken broth boiling.
- In a separate pot, bring the chicken broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes.
Step 5: Fluff the Couscous
Picture: A fork fluffing the couscous in the pot.
- After 5 minutes, fluff the couscous with a fork.
Step 6: Combine Everything
Picture: The skillet with vegetables, chicken, and couscous mixed together.
- Add the cooked chicken and couscous to the skillet with the vegetables. Stir to combine and heat through. Adjust seasoning if necessary.
Step 7: Serve
Picture: A bowl of couscous with chicken and vegetables, garnished with parsley.
- Serve warm, garnished with fresh parsley if desired.
Tips:
- You can add other vegetables like spinach or peas for extra nutrition.
- Feel free to use leftover cooked chicken to save time.
Enjoy your delicious couscous with chicken and vegetables!