I love trying various ethnic cuisines. Right now, I’m totally enamored with Indian cooking. Too bad my husband isn’t on board with it. Just the other day, he begged me to stop adding curry powder, turmeric, and ginger to everything. I can see where he’s coming from, though. I’m the type of person that if I get into something, I really.really get into it, to the point of obsession.
So this curried chicken and carrot couscous is probably the last dish I will make with those spices for a while (I give it about a month max). It doesn’t help that his Indian coworker (thanks, Shilpa!) spoiled us with this amazing spice set. I can’t possibly let it go to waste! I see you guys are nodding your heads
One-pot meals are great. No explanation needed, right? #ihatedoingdishes (Note to Regan: Using hashtags for everything is quite fun. You were definitely onto something.)
Apart from the spices, the star of this dish is couscous…whole-wheat couscous that is. If you haven’t had it before or perhaps have only tried pearl couscous, which is more commonly used in recipes, it makes for a great replacement for pasta or rice, soaking up whatever flavors you infuse into it. It’s also a great source of fiber, protein, and iron, just to name a few benefits.
Make this dish ahead of time, and as someone who ate this for 3 days straight, I can tell you that the leftovers taste better than a pot freshly cooked. You really start to taste the individual spices shining through and the yummy flavors that deepen with time. I would suggest adding fresh cilantro and a squirt of lemon juice right before serving to brighten up the dish.
This One Pot Curried Chicken and Carrot Couscous is an easy and flavorful one pot dinner! Tweet this
One Pot Curried Chicken and Carrot Couscous
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 cup diced red onion
- 1 tablespoon ground curry powder
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- 2 skinless chicken breasts, cut into bite-sized pieces
- 2 medium carrots (no need to peel), sliced into ¾ inch pieces
- 1 32oz. can of diced tomatoes
- 1 cup low-sodium chicken broth
- Juice and zest of one lemon
- 1 ½ cups whole-wheat couscous
- Almonds (optional)
- Heat a large non-stick Dutch oven or pan over medium-high heat. Add the oil, garlic, onions, and spices, stirring and cooking for 8-10 minutes, or until softened. Add chicken and brown for 5-10 minutes. Add carrots, stirring to combine (add a splash of water if contents stick to the pan). Cook for 5 minutes.
- Add tomatoes to the pan along with chicken broth. Cover and simmer for 20 minutes. Add the lemon zest, juice, and couscous. Cover and turn off the heat. Leave on the stove for about 10 minutes.
- Season to taste. Stir in cilantro and almonds (if desired for some crunch), and serve.