Dinner in 20 Minutes! Chicken Vegetable Couscous. Recipe by Always Yummy!

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth reduces meat intake; water with seasoning is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is high in protein; rice is widely available and inexpensive.

Dice the onion finely, cut the carrot into thin round slices, quarter each dried apricot and cut the chicken into small pieces.

Heat a pan with 2 tbsp of vegetable oil over high heat, add the chicken and fry for 4-5 minutes until golden crust flipping occasionally.

Take the chicken out into a bowl.

Add the diced onion and carrot into the pan and fry for 5-6 minutes over medium heat until readiness of the carrot, add 2 tbsp of vegetable oil upon need.

Add then the canned chickpea, dried apricots, lemon zest, caraway, cinnamon, black pepper, salt, fried chicken and 2 cups /500 ml of hot water and bring to a boil.

Add the couscous, stir, switch the heat off and cover with a lid, leave for 5 minutes until the juice is absorbed, sprinkle with the lemon juice and stir with a fork.

Serve the couscous with chicken hot having sprinkled with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level: