Parmesan Chicken Couscous

Ingredients (Serves 4)

For the chicken:

• 2 large boneless, skinless chicken breasts (or 4 small)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp olive oil

For the couscous:

• 1 cup couscous (regular, not pearl)
• 1¼ cups chicken broth (hot)
• 2 tbsp butter
• 3 cloves garlic (minced)
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream (optional)
• 1 tsp Italian seasoning
• ½ tsp chili flakes (optional)

Optional additions:

• 1 cup spinach or peas
• Juice of ½ lemon
• Fresh parsley (chopped)

Instructions

1. Cook the chicken

1. Pat the chicken dry.
2. Season both sides with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a pan over medium heat.
4. Cook chicken for 5–6 minutes per side until golden and fully cooked (internal temperature 75°C / 165°F).
5. Remove from the pan and let it rest before slicing.

2. Prepare the couscous

1. In the same pan, melt the butter.
2. Add minced garlic and sauté for 30–60 seconds until fragrant.
3. Pour in hot chicken broth and bring to a light simmer.
4. Stir in the couscous, then turn off the heat and cover.
5. Let it sit for 5 minutes, then fluff with a fork.

3. Add creaminess and flavor

1. Stir in Parmesan cheese, heavy cream, Italian seasoning, and chili flakes.
2. Mix until creamy and well combined.
3. Add spinach or peas and allow them to wilt from the heat.

4. Assemble

1. Slice the chicken.
2. Add lemon juice to the couscous and mix.
3. Place chicken on top or fold it into the couscous.
4. Garnish with parsley and extra Parmesan if desired.

Notes and Variations

• For a lighter version, skip the cream and use a bit more broth.
• For extra flavor, add sun-dried tomatoes or olives.
• Shrimp can be used instead of chicken.
• Whole wheat couscous can be substituted for added fiber.

Timing

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes