Quick Chicken Couscous - Micropasta Chicken - Food Wishes

This chicken couscous is one of my go-to meals, and as long as the boiling hot broth to couscous ratio is maintained, you can adapt this a thousand ways. It also only takes 5 minutes to cook, and using this technique comes out perfectly every time. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/284...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Quick Chicken Couscous, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@pamrosenthal335]

Adding some fresh mint and cucumber and a lime makes this taste fantastic. Been making it for years.

[@nickmuffin1722]

Noted ✨😄 thank you

[@fishfootface]

That sounds so yummy.😋👍

[@atomknight8361]

Delicious

[@thunderstorm3097]

Or sweetcorn, peppers and dill 😉

[@AdnanKhan-wp8tq]

kzbin.info/www/bejne/i2HOf3V6ituWoKM

[@deirdrelewis1454]

We South Africans use turmeric- locally called borrie- in just this way! Saffron is way too expensive for daily use.

[@majesticwolf9816]

Saffron is ridiculously expensive omg

[@omartriki4216]

"if it is quick, it is not couscous" my tunisian grandmother. However, it is Chef John, so it is accepted.

[@TheTamago]

Exactly my thoughts ✨

[@picho74]

and, no, it is NOT small pasta... it is crushed wheat.

[@hughaskew6550]

The chicken wasn't killed humanely, it died in a sword fight.

[@gabrielorville5334]

Or a cock fight, you know blades are fastened to the claws.

[@mr.vargas5648]

Pretty shallow cut for a lethal wound I say.

[@mikehorvath9661]

“He killed me Mal…Killed me with a sword!”

[@senseicorey9979]

It died honorably at least

[@hughaskew6550]

@@senseicorey9979 Perhaps. It might have turned chicken when its cluck ran out.

[@JillValentineStan]

"We used to call that poor man's saffron, when it was ok to use expressions like that" 🤣

[@dipperdandy]

Can't tell if joke, or if there are people actually believing this

[@JillValentineStan]

@@dipperdandy It's a joke (probably with some truth to it)

[@Xcelor8]

It might be the funniest thing I've heard him say!

[@longlostsonicsfan]

Lol, cancel culture. Hate to see it.

[@Clay_Maguire]

@@Xcelor8 kzbin.info/www/bejne/gXnbnX6kfrhqprs is the funniest thing he ever said.

[@thedivineenergy]

*The cous so nice, they named it twice. 🤭*

[@mr.vargas5648]

Wonder why this got so many likes. UwU

[@AlexWilliams-qf3rp]

@@mr.vargas5648 it's funny...duh

[@mr.vargas5648]

Yeah sure fucking funny.

[@AlexWilliams-qf3rp]

@@mr.vargas5648 get a life

[@mr.vargas5648]

Wow you really are pathetic.

[@MrVovansim]

6:18 Chef John: I ended up finishing mine with some chili flakes Cayenne: 🗿

[@nunu6635]

In our country, in North Africa it has to be steamed twice so it doesn't stick to the throat when eating it. It will be soft an easy to be swollen. We add water to it gradually and finally when removing it from the steamer we put a little butter so it melt in it and add a tasty flavor

[@mr.vargas5648]

He wasn't using a steamer?

[@nunu6635]

I dunno he used the steam of the boiling sauce to cook it but in the traditional way, the sauce cooks in a separate pot and it is added before eating it, in the serving plate, i e. The couscous have been already cooked without the sauce and it can be consumed alone( with sultanas or fresh grapes) or with a cup of milk- a special one that goes only with couscous and some other traditional dishes - Btw I'm not criticizing his way of cooking it , it can be good too 😁 but i mentioned how it's prepared originally.

[@marie-suzankalogeropoulos9249]

None of these yummy suggestions apply here, since Chef John uses the pre-cooked variety, which only needs swelling for five minutes or so... Though he did coat it nicely with olive oil first... 😋

[@nunu6635]

@@marie-suzankalogeropoulos9249 its his own way to cook it and everyone has his own. I personally prefer the one i grew up eating , the couscous turn out really light, soft and delicious 😁

[@lindainparis7349]

Yes ! Thank you Chef ! this is so popular on picnics. When cold you can stuff it full of fresh herbs and add a little lemon juice and more olive oil. Great dish.

[@terrancecoard388]

This is a really tasty summer dish. Back in Arizona I would get a baked chicken from the store and gussy up a package of Near East herb flavored couscous. A nice cold Pilsner flushed it down nicely.

[@eddiehazard3340]

Food Wishes saved my marriage and cured my many ailments! Thanks for another great recipe that we will definitely try!

[@dmscholl4]

Been eating couscous for years. Love it. It’s a blank canvas for whatever flavors you want.

[@bigfatchubbybritboy9445]

In Sicily they do a an utterly wonderful and extremely delicious hot seafood/fish couscous

[@prizepig]

I am always looking in the pantry and thinking to myself "What am I going to do with this couscous?". Now I know and knowing is half the battle.

[@NeverMind353]

Adding some butter, that leftover Ramen spice package and boiling water is also a good option if you need something in like 3 minutes.

[@KevinMarema]

G.I. Joooooooe!

[@mirrissapurnell2081]

I’ve been starting at my cous cous too!!!

[@limiv5272]

Chef John also had this amazing Jamaican chicken recipe that is served on couscous, in case you need more ideas. I made it and it was amazing

[@tasadem20]

You can make the same dish with "Finely Ground Bulgur" as well. It is a common dish we do in Turkey and we call it "Kisir". We use tomato paste in it as well and it is very refreshing salad type of dish we usually eat in summer.

[@shalahaddin]

On days where the inspiration for cooking for my girl lacks, I just know that Chef John is always here to help out. Thanks a bunch John!! xxx

[@synocrat601]

As always, perfect inspirations for intuitive cooks to play with and make their own by simple demonstration of technique, bravo.

[@mr.vargas5648]

Looks delicious definitely gonna try this.

[@danielpreilly77]

Appreciate the extra step to layer flavor with a fond. For this, I salute you chef john, as always

[@TallyStitcher]

We just put this together tonight, taking a chance by doubling the recipe... turned out great! Thanks, Chef John!

[@bidishadutta4314]

I am making this tonight! Cous cous is my all time favorite. Thanks Chef John!

[@chilanya]

yes thank you!! it's quick and not many dishes, just my kind of recipe. this will make my simple meals a lot better. i often do couscous but with only water, not broth.

[@XyzO0o2]

Just wonderful in so many ways - certainly delicious. Thank you so much.

[@pdv3526]

The reason I love this channel You make trying new things fun and exciting.

[@AndreasElf]

Will definitely try this. Haven't eaten couscous in a long time.

[@nhutaluashford4543]

I make it tonight and it was Delicious, first time tasting the couscous . I am addicted to it now , it’s so good there’s so many different ways that you can actually fix a different meal

[@robfohl]

Love your recipes Chef John.

[@thewanderer2168]

Thank you chef John I made this today but I used prawns and its incredible!

[@nb4749]

I just made this, and wow! It has amazing flavors. I was worried about topping it with feta cheese, but the feta cheese really sets it off. It is a great dish for summer. It's filling without being heavy. I did have to alter how I made it because I have a family of five with one hungry teenage boy; so I made a quadruple batch. I did not use zucchini, and I baked it at 400 degrees in the steps listed as I used a huge cake dish to accommodate the quantity I made instead of doing it in a pan on the stove.

[@adamw1817]

Chef John. Simply You are best of the best

[@Miata822]

I enjoyed making and serving this. Flavor was great.

[@PurringMyrrh]

Also, what a quick summer meal prep. Can make a lot at once then zap throughout the week.

[@ieshi23]

For a moment I thought he was going to leave the chicken medium rare

[@bigfatchubbybritboy9445]

They eat chick breast medium rare like that in Japan fyi.

[@Ezolder1]

If you ask me that chicken still looked a bit medium rare after he mixed everything in the bowl Edit: that piece in the middle exactly on 5:58 when he seasoned it with salt

[@blablablabla8990]

@@bigfatchubbybritboy9445 ur right, but to do that the freshness and general hygiene during the whole processing of the chicken has to be waaay better than what you get in the supermarket

[@motherofone1]

@@Ezolder1 The chicken would have continued to cook in the bowl. I guarantee you that by the time that hit anyone's plate the chicken would have been cooked to perfection. Besides, in my opinion, most people overcook chicken, fish, turkey etc. Chicken breast should not be dry and stringy when you slice it. Instead it should be moist and juicy and a tinge of pink will not kill you, or your guests. Where people run into problems with food poisoning is they will put cooked chicken back onto the same dish that held the raw chicken without washing the dish first. That's how people get sick.

[@SecretlyGarbage]

@@Ezolder1 Maybe I'm looking at the wrong place but isn't that the onion that looks pinkish

[@tatianar.421]

Thanks for giving me an idea of what to try next

[@carlapena334]

Thank you Chef, I am so making that this weekend 😍

[@nb4749]

I'm going to use this recipe this week.

[@Jon-G]

I've recently discovered the joys of quick cooking couscous. I toast it in some olive oil first and set aside while I cook some cauliflower and bell pepper (and anything else you like) with spices of choice (I use ras el hanout often) and when the veggies are done, take them out and boil the broth (chicken broth & msg in my case) add the couscous, 5 minutes, add veggies to couscous and stir in some feta and done. 20 minutes tops and a killer meal.

[@ernieengineer3462]

I haven’t been watching your videos because I knew you were on vacation and I didn’t want to bother you. Glad you’re back!

[@grian2606]

A well spoken roller coaster who can cook!

[@Shelsight]

Ha! That’s the most perfect description I’ve heard of his vocal delivery & lilting inflections... Love Chef John. He helps me cook and meditate at the same time...

[@elizabethkendrick3209]

I love how easy and quick this is without sacrificing healthy ingredients or flavour. I haven’t tried it yet but I think this might become a weeknight staple

[@MrClawt]

I can say without a doubt this will be a huge hit at my table.

[@micheletotton9342]

Just tried this and it was delicious. Thank you

[@ForTheLoveofFoodYT]

Light and healthy....I love it!! YUM

[@Viigan]

As evidenced by the last minute, "quick" refers to the furious pace at which it will be eaten.

[@camerondelaude8895]

Thanks Chef John...I squeeze on a little lemon...yum!

[@glomontero6011]

Thank you. I am so making this ASAP!

[@ashescreepypasta4436]

I tried this n it was so satisfying n delicious...thank u chef John 🤗

[@jillc2700]

So I made couscous for lunch today but not exactly as shown via recipe. So delicious though! It included shrimp, garlic, dukkah seasoning, fresh herbs and lemon and pine nuts. Basically technique + stuff in my kitchen= Fantastic!

[@ginafriend1690]

Love couscous. Thanks!

[@CookinWithSquirrl]

Wonderful recipe! Thank you, Chef John!

[@nancyw4845]

Yummy 😋 can’t wait to make this. Perfect for summer time ❤️

[@kristinaketelsen5797]

Yum! I've got some homemade ras al hanout spice mix that I'm going to add when I make it.

[@theinkbrain]

I made sausage cous cous with a hot red pepper, garden beans, five little garden okras whole and onions and half a yellow garden petit pan squash. I sauteed the veggies in olive oil, added the cous cous when almost cooked, mixed well, and added to the broth which had knorr chicken powder, paprika, home-made garam masala, home made curry powder vegeta, two sausages and cumin powder. I covered the pan with the hot pan in which i sauteed the veggies. its steaming right now.

[@skip123davis]

looks fantastic! great weeknight meal.

[@TheSlavChef]

Looks awesome! I bet it would be great with bulgur too!!

[@nickmuffin1722]

Hello there Chef! 🖐

[@TheSlavChef]

@@nickmuffin1722 Hi, NIck! Long time no see!

[@nickmuffin1722]

@@TheSlavChef yeah 😄 had my Final semester exams

[@jankirkland7818]

This was de-lish!!! Thank you Chef John!

[@PurringMyrrh]

Well, as I was in the middle of typing a comment/suggestion about chilling it for cold salad, you mentioned it. 😄😍 Maybe with some of the dressing from the recent pasta salad. Yummer summer!

[@AndreasElf]

One week ago I said I were going to try this and so I did today. Didn't have aubergine, so used normal cucumber instead and didn't have the cheese to top it of with. But after a first taste test, I decided to added a small squeeze of a lime. It was delicious. So simple, yet so good.

[@PossumPityParty]

I’m trying this tomorrow! Looks amazing.

[@walterblock8272]

Perfect for when you get in after work, want something more luxurious than sardines on toast or tuna porridge, but can't be arsed with anything requiring more than 15mins of attention. Great vid. I'd serve this with some oatcakes or savory biscuit/cracker and cottage cheese for a kind of dip.

[@souradeepsinha]

That’s right..right. Brilliant!

[@mkyker]

I love that olive oil trick!!

[@Leguminator]

I'm late to the Chef John party, but I'm sure glad I got here. Love the videos and food, I'm pacing myself so I don't watch them all at once.

[@susanholmes4452]

Cous cous is one of our family's favorite hiking meals! We especially like pizza in a pot. Love this variation, will try it soon.. :)

[@homebase967]

Looks beautiful!!❤️

[@ingeborg-anne]

Oh what a lovely student-y recipe! Nice!

[@Jaydoggy531]

You can also poach chicken and then use the poaching liquid as the broth with this dish. I did that a lot more than a few times in the 08 crash.

[@bethbnolan]

must try this!

[@bosskaggs]

i have almost all these ingredients with the exception of the type of couscous, i have the pearled version and defrosted some pork last night so im gonna give er a go and see what happens. Thank you as always!

[@melissacomer8404]

When you posted that I get a vision of pork fried couscous. Without the couscous being fried. Cook everything else and dump it in the couscous. Gonna work that out.

[@flowercook3915]

Pearled couscous aka 'Israeli' needs to be boiled not just steamed

[@heathercribley1996]

If I hadn't just finished a meal I would have made this looks so good

[@AlexWilliams-qf3rp]

Man, this looks good. I love couscous on a whole. But right now I am too lazy to go to the store...lol...maybe tomorrow...great easy recipe chef...

[@stevelogan5475]

Chef John, nice recipe, I do prefer the thigh, I know my couscous is the right texture when after adding stock, it has the texture of wet sand, I prefer stock vs broth

[@nolakillabeast]

Wow I actually just cooked this today and than you made this video ! I actually did mine with a "ratatouille" like veggie base, which was peppers, zuccinis, tomatoes and eggplant with herbs. The kids love it too

[@ttabood7462]

Looks great. I'm going to make it with pearl pasta though.

[@amateurshooter6054]

Thanks John

[@truthfinder6246]

Great quick meal!

[@LetsGoAlready]

almost 4 mil Chef 👨🏽‍🍳 👏🏽

[@swalsh1123]

Thanks chef John. This video reminded me to take the chicken out of the freezer.

[@tanushreetalekar9178]

Omg, I make a same quick couscous meal with Shrimps.. its basically the same steps.. I just pre saute veggies as Shrimps cook so fast.. will try with chicken now..

[@Operafiend22]

I love Cous Cous in the summer

[@XoxoxShelbs]

What else I like about this recipe besides everything.. LOL

[@lsaye]

Made this, it was 👌

[@jackelinegomez806]

Thank you

[@TheTrekkie12]

I love couscous so much

[@bnkundwa]

A delicious dish

[@ihsanaabdulmuhusin4026]

I made it for lunch and its so so delicious. I used sausage instead of chicken. Added all kinds of veges.

[@michaeldiernlinger2114]

This. Is Amazingly. Quick!!! I'd love to stuff it into some peppers and finish them in the oven. I guess that's gonna be the perfect side dish for some veggie stew, don't ya think so?

[@chefsecretrecipes]

Best recipe ever

[@Oanjoexterminador]

Oh, I love couscous. Here in Brazil it is more commonly made with corn. I prefer it with slow cooked beef, but I see how wheat couscous could pair well with chicken. Also, only wheat couscous is leveled out, I guess, the corn type shouldn't be "leveled out" when hydrated, otherwise it would get clumpy, it must be fluffy all the way through the preparation. You just level it with the old shaka-shaka and the old tapa-tapa haha

[@rudyvel]

Oh lort, I can't wait to make this! Lol, when he said " when it used to be okay to say that" referring to poor man's saffron! 😆

[@Hunnter2k3]

Can agree to that method of cooking couscous. i do it regularly. In fact I got it down to cooking in a tea mug, half filled with boiled water, some sauces / spices, then pouring in the couscous just to the point where you start seeing it piling up. (I could measure this, but I always eyeball it lol) I also sometimes microwave it for a little extra blast for 1:30min with plate on top, really helps fluff it up just that little better. Just a warning, if you do try this and eyeball it, be prepared to make a mess the first time by putting in too much water / not enough couscous, place a plate below it lol Such an easy ingredient to work with though, and just absorbs so much flavor;

[@jrockv5]

"Quick chicken couscous...that's rightright" gotta love the jokes

[@fefelarue2948]

Have a roasted chicken I made with a hint of cinnamon and have couscous. Will def enjoy!

[@Rody_le_Cid]

Looks great Chef John, I'll try it this summer.. I do something similar to this but with quinoa and also add whatever canned beans I have in the cupboard like chick peas, kidney beans etc..

[@killgore8879]

I had this cold cous cous salad once ,oh man it was good

[@msgpennie]

Couscous is one amazing thing ❤️

[@IoEwe]

I just know they were aleppo chilli flakes at the end. I make something really similar frequently, but I like to use oregano and hit it with some lemon juice at the end!

[@fullyvictorious]

Yum

[@myoama160]

beautiful

[@Dourmouk1]

I have eaten couscous with cows tail . AMAZING taste!!! I will try this also