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Cold couscous with chicken and vegetables

Chicken and vegetable couscous

Ingredients and recipe for chicken and vegetable couscous, ideal for those who want to prepare quick first courses in advance and also to take to the beach!

Chicken and vegetable couscous is an excellent summer first course to be served cold as an alternative to classic pasta or rice salads. Peppers, courgettes, carrots and chicken are the ingredients you will need to season couscous, a food obtained from durum wheat and typical of oriental cuisine. How about trying our seasonal version? Keep in mind, however, that you can customize the dish as you prefer, changing the dosage or inserting other seasonal vegetables.

Couscous chicken and vegetables
Couscous chicken and vegetables

Preparation of cold couscous with vegetables and chicken

  1. First of all, focus on the vegetables: wash the courgettes, clean them and cut them into cubes.
  2. Trim the carrots, peel them, wash them and cut them into small cubes too.
  3. Now wash the peppers (we chose two small ones, one red and one yellow), remove the stem, seeds and white filaments then cut them into cubes.
  4. Take a large pan or a saucepan with low sides, place on the heat, heat a drizzle of oil and add the chicken breast cut into cubes. Season with a pinch of salt and pepper, mix and continue cooking for 6-7 minutes or until the chicken is golden brown.
  5. Then remove the chicken and keep it aside.
  6. In the same pan in which you cooked the chicken , brown the shallot over a gentle heat until it is golden and transparent (add 1 drizzle of oil if necessary).
  7. Add the peppers and carrots, mix and continue cooking for 4-5 minutes.
  8. After this time, add the courgettes and cook for another 5-10 minutes until the vegetables are cooked, then add salt.
  9. Then add the chicken and sauté in the pan for a few minutes, just long enough to mix the ingredients well.
  10. Finally, let's see how to cook couscous: put it in a bowl and season it with salt and a drizzle of oil.
  11. Mix then add an equal quantity of boiling water, cover the bowl and let the contents rest for 5-10 minutes .
  12. Once the time has passed, fluff it up with a fork .
  13. Add the vegetables and chicken to the couscous. Mix well and bring to the table. Enjoy your meal!

And here is a video recipe very similar to our preparation, naturally taking into account that it is a versatile and easily customizable single dish with spices and vegetables of your choice (or seasonal):

Another equally tasty version is couscous with swordfish and aubergines .


We recommend storing the single dish in the refrigerator for a maximum of 2 days , inside a bowl covered with cling film or in a container with an airtight lid. We do not recommend freezing in the freezer.

Read also
Cold couscous: here's how to prepare it (and 10 ideas for seasoning it)

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