Chicken Couscous

Prep Time: 20 min
Cook Time: 40 min
Serves: 6

Not only is this curry super easy but it’s jam packed full of nutrition. The flavours of cumin, cayenne, tomato, garlic and coriander will have your taste buds singing.



1 lb (0.5 kg) chicken thighs, cubed
1 lb (0.5 kg) chicken breast(s), cubed
2 tbsp (30 mL) olive oil
1 onion(s), chopped
2 cloves garlic, peeled, minced
1 tsp (5 mL) coriander, ground
1 tsp (5 mL) cumin, ground
1/2 tsp (2.5 mL) turmeric
1/2 tsp (2.5 mL) cayenne pepper
1 tbsp (15 mL) tomato paste
4 carrot(s), peeled, diced
2 potato(es), peeled, diced
3 parsnip(s), peeled, diced
2 1/2 cups (625 mL) low-sodium chicken broth, homemade or purchased
salt, to taste
pepper, freshly ground, to taste
2 zucchini, diced
1/4 cup (60 mL) raisins
1 cup (250 mL) chickpeas, drained and rinsed


2 1/2 cups (625 mL) low-sodium chicken broth, homemade or purchased
1 tbsp (15 mL) butter
2 1/2 cups (625 mL) couscous, whole wheat or regular
cilantro, fresh, for garnish



1 Heat oil in a frying pan over medium-high heat. Add the cubed chicken and brown on all sides. Remove chicken from the pan and keep warm.
2 In the same pan, add the onion and garlic and continue cooking, stirring, for 3 minutes.
3 Add the spices, tomato paste, carrots, potatoes, parsnip and reserved chicken and stir.
4 Pour in 2 ½ cups (625 mL) chicken stock, add salt and pepper and bring to a boil.
5 Cover, reduce heat and continue cooking for about 15 minutes.
6 Add the squash, raisins and chick peas and continue cooking for about 7 minutes or until the squash is crisp-tender.


1 In the meantime, bring 2 ½ cups (625 mL) stock or water and butter to a boil in a saucepan. Remove from heat and add the couscous. Cover and let rest about 5 minutes, then stir with a fork to separate the grains.
2 To serve, place couscous in a large shallow dish and cover with chicken and vegetables. Sprinkle with the stock and top with fresh cilantro. Place the dish in the centre of the table and let everyone help themselves.