Chicken and Vegetable Couscous for Meal Prep

Michaela from Fit Recipes By Michaela
Published 5 months ago
1 rating

When I want a colourful meal without spending much time, I make this chicken and veggie couscous. I cook the chicken with peppers, courgette and herbs, then serve it with fluffy couscous. It’s great for a quick lunch or dinner, and it’s perfect for meal prep too.

Chicken and Vegetable Couscous for Meal Prep
category High-Protein
meal type Dinner
difficulty Easy
Preparation in 10 minutes
Cooks in 30 minutes
Serves 4

Nutrition

  • Calories 705kcal 146kcal
  • Fat 15.8g 3.3g
  • Carbs 87.3g 18.1g
  • Proteins 52.1g 10.8g
  • Fibre 7.6g 1.6g

Ingredients

  • Main Recipe

To serve

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I keep coming back to this recipe because it’s so quick, but always tastes fresh and satisfying. The chicken turns out tender, the veggies are full of flavour, and couscous on the side keeps it light. It’s one of those meals I can make for lunch or dinner, and it always feels like I did more work than I really did.

Tips and Variations

  • You can use cornflour instead of rice flour if you want a thicker sauce with fewer carbs.
  • Try adding chickpeas for more plant protein and fibre.
  • Swap in chicken breast if you want to cut down on fat but still keep the flavour.
  • Stir in a spoonful of Greek yoghurt at the end if you want it creamy.
  • Throw in some spinach or kale during the last 5 minutes for extra greens.
  • Add chilli flakes or harissa paste if you like it spicy.
  • Serve with a crunchy side salad for more texture and nutrients.
  • If you’re meal prepping, pack the couscous separately so it stays fluffy.

Meal Storage

Store leftovers in airtight containers for up to 3 days. Let everything cool before you put the lid on to avoid extra moisture.

Freezer tips

Freeze portions (keep couscous separate) in airtight containers at -18°C for up to 3 months.

Thaw in the fridge overnight. Reheat, covered, in the microwave or on the hob with a splash of water or stock until it’s piping hot.

Frequently Asked Question

Yes, you can use chicken breast if you want a leaner choice. Just be careful not to overcook it, so it stays juicy.
You can use rice or quinoa instead of couscous, and choose gluten-free soy sauce if needed.
Yes, it stays fresh in the fridge for up to 3 days. Keep it in airtight containers and reheat until it’s hot all the way through.
Peppers, courgette, mushrooms, spinach, broccoli, peas, or sweetcorn all taste great in this recipe.
Yes, you can enjoy it cold as a couscous salad, which is great for lunch. Make sure everything cools down before putting it in the fridge.

Closing Note

This chicken and veggie couscous is fresh, colourful and simple to make, especially when you’re busy. It tastes great warm for dinner, and you can pack leftovers for lunch the next day. If you want a similar meal with turkey and vegetables, try this turkey with couscous and vegetables.

  • 💪 High Protein
  • 🧊 Freezer Friendly

Recipe Tags

Reviews

5 out of 5
Write review
Olivia
It's a great mid week meal for family. The chicken thighs are so juicy. Yummy! Really enjoyed this recipe.

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