Couscous with Chicken and Vegetables

Couscous with Chicken and Vegetables


4 chicken thighs

Salt and black pepper

1 squash

2 sweet potatoes

3 carrots

½ cup Serjella Extra Virgin Olive Oil

½ tsp saffron

½ tsp turmeric

½ tsp black pepper

1 tbsp minced ginger

2 bay leaves

½ cup tomato paste

1 cup onion wedges

1 bunch fresh coriander

2 cups couscous


1 cup chickpeas, canned


  • Season the chicken thighs with salt and black pepper.
  • Drizzle with olive oil and then rub from all sides to coat completely.
  • Cover and refrigerate for 2 hours.
  • Cut the squash, sweet potato, and carrots to large cubes.
  • Heat 2 tablespoons of olive oil in a large steamer pot.
  • Add chicken thighs, saffron, turmeric, salt, black pepper, ginger, bay leaves, and tomato paste. Mix to combine.
  • Add the squash, sweet potato, carrots, and onions.
  • Add 2 cups of warm water and then add coriander on top.
  • Cover the pot and cook for 15 minutes.
  • Rinse the couscous with cold water and then put in a colander to drain.
  • Add the couscous in the steamer on top of the pot. Cover it and cook for 15 minutes.
  • Remove the cover, add ¼ cup of olive oil and 1 teaspoon of salt to the couscous.
  • Fluff the couscous with a fork, cover the pot and cook it again for 15 minutes.
  • Remove the cover, add one cup of warm water to the couscous and fluff it again.
  • Remove the vegetables from the pot and set aside in a plate.
  • Add the chickpeas to the couscous and continue cooking uncovered for 5 minutes.
  • Put the couscous in a large serving plate. Top with the chicken and vegetables.
  • Pour the chicken and vegetables sauce all over the plate and serve.

Enjoy it!

2 Hours
3-4 People
serjella olive oil