Vegetable Chicken Couscous

herb-roasted butternut squash, Swiss chard, chicken tenders, Israeli couscous

1707 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 621 | Allergens: Contains Wheat (Couscous). Processed in a facility that handles wheat, milk and soy. | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium


  • - Large Nonstick Skillet with Lid
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Balsamic Vinegar
  • - Butternut Squash Cubes
  • - Chicken Tenders
  • - Dried Rosemary
  • - Dried Thyme
  • - Israeli Couscous
  • - Minced Garlic
  • - Swiss Chard

Wine Pairings by @grapefriend

Try an elegant white Bordeaux, made from citrusy Sauvignon Blanc and waxy Semillon.

Beer Pairings

These vegetables are enhanced by the complex, slightly spicy and mildly fruity flavors of a Tripel beer.

TK Table Talk:

Would you rather be the funniest person in the room or the most intelligent?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Vegetable and Chicken Couscous - Step 1

2. Prepare Couscous: In a medium saucepan over medium heat, heat 1 teaspoon olive oil. Add half of garlic and couscous; cook 1 minute or until toasted. Add 1 cup water and ½ teaspoon salt. Cover, reduce heat and simmer 10 minutes or until liquid is absorbed. Fluff with a fork.

Vegetable and Chicken Couscous - Step 2

3. Cook Chicken: Rub chicken with 2 teaspoons olive oil and sprinkle with ¼ teaspoon each salt and pepper. Heat a large nonstick skillet over medium-high heat. Cook chicken 3 minutes on each side or until juices run clear. Remove chicken to a plate and keep warm while cooking vegetables.

Vegetable and Chicken Couscous - Step 3

4. Cook Vegetables: Add 1 tablespoon oil to skillet. Add butternut squash, ¼ cup water, ONLY ½ teaspoon rosemary, ONLY ¼ teaspoon thyme and ¼ teaspoon each salt and pepper. Cover and cook 6 minutes or until tender.

Vegetable and Chicken Couscous - Step 4

5. Finish Vegetables: Add remaining half of garlic, chard and vinegar; cook 1 minute until wilted.

To Serve: Arrange couscous, chicken and butternut squash-chard mixture in serving bowls.

Pro Tip:

Why toast? Toasting your Israeli couscous helps prevent it from sticking!

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.