Chicken Couscous with Chorizo and Chickpeas
This skillet chicken couscous with chorizo and chickpeas is an easy and tasty one-pan dinner that is great for busy weeknights.
Why This Recipe Works
- Full of flavour
- Quick, ready in less than 30 minutes
- A one-pan meal making clean up easy!
Ingredients you will need
- olive oil
- onion
- chorizo sausage
- Chicken
- Israeli couscous (pearl couscous)
- Chickpeas
- chicken stock
- frozen spinach
Ingredient Notes and Substitutes
- Onion: Brown or red onions are both nice in this recipe
- Chorizo sausage: Chorizo is a Spanish spiced pork sausage. They usually contain paprika, but the amount of flavor and spiciness can vary a lot.
- Chicken: This recipe works with chicken breast or chicken thighs.
- Israeli couscous (pearl): The method I have described in this recipe will not work with traditional couscous, and the cook times will be different.
- Chicken stock or chicken broth are both fine for this recipe
- Chickpeas: I use canned chickpeas that I drain.
- Frozen spinach: The spinach I use is finely chopped
Skillet Chicken CousCous Step-By-Step Instructions
Below are illustrated step-by-step instructions to make my Chicken Couscous recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In a large fry pan,m skillet or heavy-based saucepan (note you will need to be able to cover it with a lid later on) heat oil to medium heat and sauté the onion for a few minutes until fragrant.
Step two: Add chorizo, cook until starting to brown/caramelise then add chicken, cook until browned.
Step three: Add the couscous, and cook for a few minutes.
Add the stock, stir, bring to a boil, then cover the pan and reduce the heat. You will simmer the couscous until tender and most of the liquid has been absorbed, this typically takes around 15 minutes.
Step four: Add the drained chickpeas and frozen spinach. Continue to cook until the chickpeas are piping hot and the spinach is cooked.
Stop, taste, and season with salt and black pepper as needed.
Enjoy!
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Tips & FAQs
Here is how you can make this Chorizo and Chicken Couscous Recipe perfectly every time!
- Choose your chorizo carefully. Not all Chorizo sausages are the same, they vary in flavour intensity and spice. Choose one that suits your palate.
- If you want a very spicy version of this meal, you can halve the amount of chicken used and double the chorizo sausage used.
- Stop, taste and season! This meal benefits so much from seasoning at the end. The amount of seasoning required will depend a lot on the stock and chorizo you have used.
- Serve with a lemon wedge, a squeeze of lemon juice over this meal makes all the flavours sing!
- You can add garlic to this meal if you wish, I roughly chop it and sauté it with the onions.
Chicken Couscous
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Ingredients
- 1 Tablespoon olive oil
- large onion
- 100 grams chorizo sausage 1 sausage
- 400 grams chicken breast
- ½ cup Israeli couscous (pearl) 100 grams
- 1 cup chicken stock 250 millilitres
- 200 grams frozen spinach 1-2 cups
- 1 can chickpeas 420 grams
Instructions
- In a large fry pan,m skillet or heavy-based saucepan (note you will need to be able to cover it with a lid later on) heat oil and sauté the onion for a few minutes until fragrant.
- Add the chorizo, cook until starting to brown/caramelise then add chicken, cook until browned.
- Add the couscous, and cook for a few minutes.
- Add the stock, stir, bring to a boil, then cover the pan and reduce the heat. You will simmer the couscous until tender and most of the liquid has been absorbed, this typically takes around 15 minutes.
- Add the drained chickpeas and frozen spinach. Continue to cook until the chickpeas are piping hot and the spinach is cooked.Stop, taste, and season with salt and pepper as needed.
- Enjoy!
Video
Notes
- Choose your chorizo carefully. Not all Chorizo sausages are the same, they vary in flavour intensity and spice. Choose one that suits your palate.
- If you want a very spicy version of this meal, you can halve the amount of chicken used and double the chorizo sausage used.
- Stop, taste and season! This meal benefits so much from seasoning at the end. The amount of seasoning required will depend a lot on the stock and chorizo you have used.
- Serve with a lemon wedge, a squeeze of lemon juice over this meal makes all the flavours sing!
- You can add garlic to this meal if you wish, I roughly chop it and sauté it with the onions.
- Onion: Brown or red onions are both nice in this recipe
- Chorizo sausage: Chorizo is a Spanish spiced pork sausage. They usually contain paprika, but the amount of flavor and spiciness can vary a lot.
- Chicken: This recipe works with chicken breast or chicken thighs.
- Israeli couscous (pearl): The method I have described in this recipe will not work with traditional couscous, and the cook times will be different.
- Chicken stock or chicken broth are both fine for this recipe
- Chickpeas: I use canned chickpeas that I drain.
- Frozen spinach: The spinach I use is finely chopped
Nutrition
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Hi Stacey, do you think this dish would work with buckwheat or rice for a GF option?
Hi kate, it will work but the liquid required will be different. for every cup of rice you will need 1.5 cups of stock. I am not sure on the liquid needed for buckwheat.