Food and Nutrition


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Herbed Couscous with Chicken

This healthy recipe comes from NDSU Extension Service.


  • 1 c. thinly sliced leeks
  •  3 cloves garlic, finely minced
  • 1 c. quartered Brussels sprouts
  • 2 c. peeled, bite-size cubes of butternut squash
  • 2 Tbsp. olive oil
  •  8 oz. skinless, boneless chicken breasts, cut into bite size chunks
  • 1 1/2 c. fat-free chicken broth, divided
  • Salt and pepper to taste
  • 1 c. whole wheat couscous
  • 2-4 Tbsp. minced herb blend of fresh sage, thyme and marjoram (or use 1/4 tsp. of each herb, dried
  • 1/4 c. minced parsley



Sauté leeks, garlic, Brussels spouts and butternut squash in olive oil for about 5 minutes. Add chicken and 1/4 cup chicken broth. Season with salt and pepper. Cover and simmer 5-10 minutes or until chicken is cooked and veggies are tender. Stir in couscous. Add remaining 1  1/4 cups broth along with sage, thyme and marjoram. Cover and simmer 5 more minutes or until liquid is completely absorbed. Adjust seasonings to taste. Stir in parsley.

Makes 4 servings.

Per serving: 393 calories, 59 grams (g) of carbohydrates, 11 g of dietary fiber, and 9 g of total fat.

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