Jamie Oliver​ Chicken Couscous

This easy and delicious Jamie Oliver chicken couscous is a quick and nutritious meal that’s perfect for busy nights. With spicy, tender chicken, vibrant couscous, and creamy tzatziki, it’s packed with fresh flavors. You can easily swap ingredients based on what you have in your pantry, making it a flexible and tasty dish for all!

Ingredients Needed

For the couscous:

• 1 mug (300g / 1 cup) couscous
• 2 mixed-colour peppers
• 1 fresh red chilli
• 4 spring onions
• ½ bunch fresh dill
• 200g (7oz) podded raw or frozen peas
• 1 small handful black olives (stone in)
• 2 tablespoons extra virgin olive oil
• 40g (1.4oz) feta cheese feta cheese

For the chicken:

• 2 x 200g (2 x 7oz) skinless higher-welfare chicken breasts
• 1 heaped teaspoon dried oregano
• 1 teaspoon ground allspice
• 1 lemon
• Olive oil for frying

For the tzatziki:

• ½ cucumber
• 250g (1 cup) fat-free natural yoghurt
• ½ lemon
• ½ bunch fresh mint

How To Make​ Chicken Couscous

1. Prepare the couscous: Put 1 mug (300g) of couscous and 2 mugs (480ml) of boiling water into a bowl with a small pinch of salt. Cover and let it steam for 5-10 minutes.
2. Cook the chicken: On a large sheet of greaseproof paper, toss the chicken with salt, pepper, oregano, allspice, and finely grated lemon zest. Fold over the paper and bash the chicken to 1.5cm (0.6 inch) thick with a rolling pin. Heat 2 tablespoons of olive oil in a frying pan over medium-high heat, then cook the chicken for 3-4 minutes on each side until golden and cooked through.
3. Make the tzatziki: Grate the cucumber coarsely, sprinkle with a pinch of salt, and squeeze out any excess water. In a bowl, combine the cucumber with yoghurt, juice of ½ a lemon, a pinch of pepper, and finely chopped mint.
4. Prepare the vegetables: Remove the stalks and seeds from the peppers and chilli. Pulse in a food processor with the trimmed spring onions and dill until finely chopped. Scatter the mixture over a large tray or platter.
5. Finish the couscous: Add peas (blanch if using frozen), destone and tear over the olives, then squeeze the juice of the lemon over everything. Drizzle with extra virgin olive oil and fluff the couscous with a fork. Toss everything well and season to taste.
6. Serve: Slice the cooked chicken and lay it around the couscous. Crumble feta over the top and serve with the homemade tzatziki.

Recipe Tips

• Flatten the chicken: Use a rolling pin to flatten the chicken to 1.5cm thick. This ensures the chicken cooks evenly and stays juicy.
• Let the couscous steam properly: Cover the couscous with boiling water and let it sit for at least 5 minutes. This will help it absorb the water fully and become fluffy.
• Squeeze out cucumber water: After grating the cucumber, gently squeeze out the excess water. This prevents your tzatziki from becoming too watery.
• Season each layer: Make sure to season the couscous, chicken, and tzatziki separately. This way, every bite is full of flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chicken couscous cool to room temperature. Then, store it in an airtight container in the fridge for up to 2-3 days.
• Freeze: Let the chicken couscous cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 1 month. To serve, thaw in the fridge overnight before serving.
• Reheat: Heat a pan over medium heat with a little olive oil. Add the chicken couscous and stir occasionally for 5-7 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 meal (354g)

• Calories: 320
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 1250mg
• Total Carbohydrate: 37g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 23g

Try More Jamie Oliver Recipes:

• Jamie Oliver​ Chicken Parcels
• Jamie Oliver Chicken Noodle Stir Fry 5 Ingredients​
• Jamie Oliver Stuffed Chicken Breast​
• Jamie Oliver​ Whole Chicken Casserole