Vegetable Chicken Couscous

Recipe by weekend cooker

loaded with chicken, vegetables, and a variety of spices. Makes a great dinner. This could be refrigerated, and heated later. Allow it to sit at room temperature for 30 minutes, before heating. If you prefer it milder, use 1/8 teaspoon red pepper.

Top Review by Shuzbud

This is a tasty, healthy dish that we really enjoyed. I didn't have curry powder so used a korma spice powder mix. I put the korma spice, garlic and cumin in and tasted it. For my preference, it needed more flavour so I added more of each and it had a great flavour. This recipe makes great leftovers! I also served it at the end of step 4, skipping the baking. We didn't miss the cheese. Thanks for a super recipe!

Ingredients Nutrition


  1. Cook couscous according to package directions, but add 3 tablespoons margarine instead of amount specified.
  2. In a large skillet, heat oil, and saute squash, zucchini, onion, and bell pepper approximately 10 minutes. DO NOT BROWN.
  3. Add peas, garlic powder, cumin, curry powder, red pepper, and salt , then toss.
  4. Combine vegetables and couscous. If it is a little dry, add a couple tablespoons water.
  5. Pour into buttered 2 1/2 quart baking dish, and sprinkle with mozzarella cheese.
  6. Bake covered at 350°F for 25 minutes.

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