Ingredients
1 lb (450g) boneless skinless chicken thighs, cut into bite-sized pieces
1 cup couscous
2 cups water or vegetable broth
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 small cucumber, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
Zest and juice of 1 large lemon
1 15-ounce (425g) can chickpeas, drained and rinsed
1/4 cup fresh parsley, chopped
Salt to taste
Black pepper to taste
Instructions
Heat olive oil in a large pan over medium heat. Add garlic, red onion, and bell pepper; sauté for 3-4 minutes until softened. Add chicken and cook until golden and no longer pink, 5-7 minutes.
Stir in cumin, paprika, oregano, salt, and black pepper. Mix well to coat the chicken.
In a heatproof bowl, add couscous and let water/broth cool slightly for 10-15 minutes, then fluff with a fork.
In a separate bowl, combine cooked chicken, cooked vegetables, couscous, cherry tomatoes, cucumber, chickpeas, and lemon zest and juice. Mix thoroughly to blend flavors.
Chill the mixture in an airtight container for 30 minutes before portioning into meal prep containers.
Store in the refrigerator for up to 4-5 days.
Notes
For a vegan version, skip the chicken and use extra chickpeas and tofu instead.
Add feta cheese (halal-certified) for a creamy touch.
The couscous will absorb moisture over time, so add a splash of water or lemon juice before reheating for best texture.
Feel free to use frozen vegetables if necessary—just thaw and drain before adding.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Sautéing and Steaming
- Cuisine: Mediterranean
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.2g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg