Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 ½ cups (245g) couscous
  • 1 ¾ cups (420ml) chicken broth (low-sodium preferred)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 zucchini, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

  1. In a large pot over medium heat, add olive oil.
  2. Season chicken pieces with paprika, cumin, salt, and pepper. Add to the pot and brown for about 5-7 minutes, until golden.
  3. Stir in onion and garlic, cooking until fragrant (about 2 minutes). Add bell pepper, zucchini, and cherry tomatoes; cook for another 5 minutes.
  4. Pour in chicken broth and bring to a boil. Stir in couscous and oregano.
  5. Cover the pot, remove from heat, and let sit for 5 minutes until couscous absorbs the liquid.
  6. Use a fork to fluff the couscous gently. Serve warm, garnished with fresh parsley if desired.