Chicken Couscous

5 from 1 vote

This skillet chicken couscous with chorizo and chickpeas that is great for busy weeknights. With minimal dishes and a quick cook time.

Prep Time5

Cook Time20

Total Time25

Course: Family Dinner Ideas

Cuisine: New Zealalnd

Keyword: chicken couscous, chicken and chorizo skillet dinner

Servings: People

Calories: 317kcal

Author: Stacey

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!

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