Couscous with chickpeas, chicken, and pumpkin

Name: Couscous with chickpeas, chicken, and pumpkin
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Couscous 1 ½ cup; Precooked chickpeas (drained weight) 2 ½ cups; Pumpkin (already cleaned) 1.3 cups; Chicken breast 10.5 oz; Red onions 1; Garlic 2 cloves; Vegetable broth 1.67 cups; Raisins &frac13; cup; Walnut kernels toasted 1.8 oz; Powdered cumin 1 tsp; Cinnamon powder 1 tsp; Paprika 1 tsp; Powdered coriander 1 tsp; Rosemary 0.2 oz; Nutmeg to taste; Extra virgin olive oil 1.1 tbsp; Fine salt to taste; Black pepper to taste

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Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Moroccan couscous with chicken is, honestly, a fantastic way to mix bold spices with simple, everyday ingredients. You know, it creates something that feels a bit exotic, yet it’s super doable for any night of the week. In North Africa, a blend of cumin, coriander, paprika and cinnamon really really brings the flavors to life in this couscous with chickpeas, chicken and pumpkin recipe. The dish gets a sweet note from pumpkin, perfectly complementing the warm, aromatic spices and the hint of tender chicken. It’s like comfort food with an ethnic twist, blending together so well that you just want to dig in—especially when served warm. And the chickpeas? They add texture, making the meal hearty but not heavy, so you feel full and satisfied without overdoing it.

A lot of people really enjoy this Moroccan couscous with chicken when the weather cools down. The pumpkin adds an autumn vibe, which is great, but it’s really great year-round because it’s so practical. I mean, one of the best things about this chicken and pumpkin recipe is how easy it is to make—it’s one of those healthy couscous dishes you can whip up in one pot, and look, the leftovers taste just as moist and flavorful the next day. In various regions, cooks might swap the pumpkin for whatever seasonal veggies are available, keeping the dish fresh and golden. And listen, the spices make your kitchen smell amazing, and every bite is packed with tangy and savory flavors.

Whether you’re after easy couscous recipes or want to shake up your dinner routine with something inspired by Middle Eastern styles, this dish is a winner. Served warm or even at room temperature, it’s a go-to for busy nights or laid-back lunches. Bringing a bit of ethnic flair to the table without any hassle. It’s the perfect blend of flavors and textures, making it a dish you’ll come back to again and again.

How to prepare Couscous with chickpeas, chicken, and pumpkin

To prepare the couscous with chickpeas, chicken, and pumpkin, first prepare the Vegetable broth and keep it warm. Peel the pumpkin and remove the seeds. Cut 300 g (10.6 oz) of flesh first into slices 1 and then into cubes 2. Also, cut the chicken into cubes of about 2 cm (0.8 inches).

Peel the garlic and chop finely 4; do the same with the onion 5. In a large pan, heat a drizzle of olive oil over medium heat and add the garlic 6. Choose a pan wide enough to distribute the ingredients well: this way, you will avoid boiling them.

Add the onion 7 and sauté for 3-4 minutes, stirring occasionally. If you notice they are coloring too much, lower the heat slightly. Flavor with the spices: cumin 8, coriander, paprika, and cinnamon 9.

Add freshly grated nutmeg 10. Stir carefully to distribute the flavors and toast the spices for about a minute: they should warm up and become fragrant without burning. Add the chicken cubes 11 to the pan and brown them well on all sides for about 5-7 minutes until golden. Move them only when they detach easily from the bottom: this way, you will get a golden crust that retains the juices. Now add the pumpkin cubes 12.

Also add the raisins 13, salt, pepper, and toasted nuts 14. Stir to mix everything, cover with a lid 15, and cook over medium-low heat for 15-20 minutes, stirring occasionally until the pumpkin is tender when pierced with a fork.

Meanwhile, prepare the couscous: put the couscous in a large bowl and pour over the broth that you have brought to a boil 16. Stir and cover with plastic wrap 17 or a lid. Let stand for about 5 minutes, or until the liquid is completely absorbed. Once the couscous has absorbed the broth, fluff it with a fork 18.

At this point, the pumpkin and chicken condiment will be cooked 19, so add it to the bowl 20 along with the precooked chickpeas 21.

Mix well to combine all the flavors, distributing the chicken, pumpkin, and raisins evenly 22. Garnish with freshly chopped rosemary 23 and serve your couscous with chickpeas, chicken, and pumpkin immediately 34!

Storage

You can store the couscous with chickpeas, chicken, and pumpkin in an airtight container in the refrigerator for 1-2 days. When serving, you can enjoy it at room temperature or briefly reheat it in a pan with a drizzle of oil or a spoonful of broth to restore softness to the grains.

Freezing is not recommended, as it would compromise the texture of the couscous and pumpkin.

Tip

For an even more intense flavor, you can lightly toast the couscous in a pan before adding the hot broth: this way, the grains will better absorb the aromas and be more consistent.

If you love spicy flavors, add a pinch of chili pepper or a touch of harissa to the spice sauté: they will give the dish a bold and irresistible touch, perfect for enhancing the sweet notes of the pumpkin.

For the translation of some texts, artificial intelligence tools may have been used.