Quick Saffron Chicken With Couscous

Orange zest and a small amount of saffron elevate this quick chicken and couscouse dish.

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


  • 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 none (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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Nutritional Information

Amount per serving
  • Calories: 275none
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 22g
  • Carbohydrate: 34g
  • Fiber: 3g
  • Cholesterol: 38mg
  • Iron: 2mg
  • Sodium: 331mg
  • Calcium: 38mg

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Quick Saffron Chicken With Couscous Recipe