Easy Chicken Couscous

duration30 mins
meal_typeLunch, Dinner


  • 1 tbsp butter
  • 60 g leeks , white part only, washed and finely chopped
  • 60 g chicken breast fillet , diced
  • 30 g parsnips , peeled and diced
  • 30 g carrots , peeled and diced
  • 250 ml chicken stock
  • ¾ cup uncooked couscous


  1. In a saucepan, sauté the leeks and butter until leeks are soft, about 3 minutes. Add the chicken and continue to sauté until cooked through. Remove from heat.
  2. In a large pot, bring about 1” of water to a boil over medium-high heat. Place the parsnips and carrots in a steamer basket, and place the basket over the boiling water. Cover and cook until tender, about 10 minutes.
  3. In another saucepan, bring the chicken stock to a boil. Add the couscous. Cover the pan and remove from heat. Let sit for about 5 minutes, allowing the couscous to absorb the stock.
  4. Fluff the couscous with a fork. Stir in the chicken and vegetables, adding more stock to reach desired consistency.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.