Chicken Couscous & Greens
I wanted to mix things-up from my usual chicken and rice meals so I tried this delicious and still healthy couscous variant. We switch chicken breasts with chicken thighs and brown rice with couscous.
Chicken Couscous & Greens
I wanted to mix things-up from my usual chicken and rice meals so I tried this delicious and still healthy couscous variant. We switch chicken breasts with chicken thighs and brown rice with couscous.
Cooking Instructions
- 1
Season the chicken thighs with the ground cumin, cinnamon, thyme, pepper and salt.
- 2
Set a non-stick skillet on high heat. Once hot, add ½ tbsp of olive oil and then add the chicken thighs. Sear them on each side for 3 minutes, then set aside. Don't worry if they have not finished cooking.
- 3
Reduce the heat to medium, the add the rest of the olive oil, onion and garlic. Caramelize and brown the onion for 1-2 minutes.
- 4
Add the couscous to the skillet, and mix it around, ensuring the couscous is covered in oil. If desired sprinkle in the smoked paprika now.
- 5
Toast for 1-2 minutes then add the baby spinach(or chopped chard). Cook until the spinach begins to wilt and soften, about 1 minute.
- 6
Pour in the chicken stock and bring to a simmer. Add the chicken thighs back to the skillet and reduce the heat to low-medium. Cover and cook for 12-15 minutes, or until the couscous is plump and most of the liquid has been absorbed. (Note: it should not be soupy, rather saucy.)
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