Quick Saffron Chicken With Couscous

Quick Saffron Chicken With CouscousRecipe
Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine
Orange zest and a small amount of saffron elevate this quick chicken and couscouse dish.


Makes 5 servings (serving size: 1 cup couscous, about 2 ounces chicken breast)

Recipe Time

Prep: 10 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 275
Fat 5 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 22 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 38 mg
Iron 2 mg
Sodium 331 mg
Calcium 38 mg


2 teaspoons olive oil
1/3 cup chopped shallot
3/4 teaspoon paprika, divided
1/2 teaspoon chopped fresh thyme
1 teaspoon orange zest
1/8 teaspoon saffron threads
1 (14-ounce) can fat-free, reduced-sodium chicken broth
1 cup frozen shelled edamame
1 teaspoon salt, divided
1 cup uncooked couscous
4 ounces chopped bottled roasted red peppers, rinsed
3/4 pound chicken breast


1. In a 4-quart pot with a tight-fitting lid, heat olive oil. Saute shallot, 1/2 teaspoon paprika, thyme, and orange zest over medium-high heat, 3 minutes, until shallot softens.

2. Combine saffron and broth in a bowl; stir until saffron dissolves.

3. Add edamame, stock, and 3/4 teaspoon salt to pot, cover, and bring to a boil. As soon as mixture boils, add couscous, stir, and cover tightly for 5 minutes. Uncover, add the peppers, and fluff the mixture with a fork.

4. Heat a grill pan over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon paprika and remaining 1/4 teaspoon salt. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; place on cutting board. Let sit 2 minutes. Cut chicken diagonally across grain. Serve over couscous.


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