I agree with someone else's comment about the lack of flavor. I added additional cayenne hot pepper sauce (Frank's), and that did it for us; much more flavor. I'll make it again because it has a great selection of vegetables (also used brccoli instead of cauliflower), and with the additional cayenne sauce was very good. I'm sure serving it on brown rice versus couscus would taste well too.
Spiced Chicken and Vegetable Couscous
More From Sunset
Amount per serving
- Calories: 386
- Calories from fat: 15%
- Protein: 29g
- Fat: 6.4g
- Saturated fat: 1g
- Carbohydrate: 53g
- Fiber: 5.5g
- Sodium: 362mg
- Cholesterol: 44mg
- 1 pound boned, skinned chicken breasts
- About 1/8 teaspoon salt
- About 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 1 onion (about 8 oz.), peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground dried turmeric
- 1/4 teaspoon cayenne
- 2 cups cauliflower florets (about 1/2 in.)
- 1 cup baby-cut carrots
- 1 1/2 cups fat-skimmed chicken broth or water
- 1 red bell pepper (about 8 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
- 1 zucchini (about 8 oz.), rinsed, ends trimmed, cut into 1-inch chunks
- 2 cans (14.5 oz. each) diced tomatoes
- 1 package (10 oz.) couscous
- 3 tablespoons chopped fresh cilantro leaves
- 1. Rinse chicken and pat dry; cut chicken into 1-inch chunks and sprinkle with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch frying pan (with 2- inch-high sides) or a 6-quart pan over medium-high heat. Add chicken and stir often until browned on the outside but still slightly pink in the center (cut to test), 3 to 4 minutes. Transfer chicken to a plate and add remaining tablespoon oil to frying pan.
- 2. Add onion and garlic to pan and stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, turmeric, and cayenne and cook until spices are fragrant, about 1 minute. Add cauliflower, carrots, and chicken broth; bring to a boil. Lower heat, cover, and simmer until carrots are slightly tender when pierced, 10 minutes. Stir in bell pepper, zucchini, and tomatoes and simmer, uncovered, until zucchini is tender when pierced, 8 to 10 minutes longer. Add salt and pepper to taste.
- 3. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let stand until water is absorbed, about 5 minutes.
- 4. Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and sprinkle cilantro over the top.
Only you will be able to view, print, and edit this note.Add Note