One Pan Chicken and Vegetable Couscous recipe from FOX 11 Living

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy during cooking.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can cut costs while adding flavor.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Cabbage is often less expensive and adds volume to the dish.

Start by discussing the dish and its family-friendly appeal.

Use pearl couscous instead of traditional couscous, explaining it's actually pasta.

Prepare a spice mix with salt, pepper, paprika, smoked paprika, garlic powder, and onion powder.

Brown chicken thighs in a large pan with olive oil until they get color, about 2-3 minutes, not cooking through completely.

Chop carrots and onion while the chicken is browning, demonstrating how to cut an onion safely.

Add chopped onions and carrots to the pan with the chicken, stirring to combine and letting them cook for a few minutes.

Mention adding turmeric and black pepper for health benefits and color, and add them to the pan.

Add zucchini to the pan, cutting it into small pieces to match the size of the couscous, but not cooking it yet.

Add cumin and a dash of cinnamon to the pan, stirring to combine.

Toast the pearl couscous in the pan for a minute before adding chicken broth, about 2.5 cups.

Add minced garlic to the pan, mixing it in with the other ingredients.

Nestle the browned chicken thighs back into the mixture and cover the pan, letting it cook until the couscous absorbs the liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens