Saffron Couscous With Skewered Chicken



Saffron Couscous With Skewered Chicken

Flaked simmered couscous served with skewered marinated chicken
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Lunch
Cuisine American
Servings 4 People


  • Sauce Pan
  • Wooden Spatula
  • Chopping Board
  • Sharp knife
  • Glass Mixing Bowl
  • Frying Pan
  • Kebab Stick
  • Grill


For the Couscous;

  • 1 Cup Chicken Stock
  • 1 Tsp Salt
  • Saffron
  • 1 Cup Couscous
  • 1 Tbsp Vegetable Oil
  • 2 Cloves of Garlic Sliced
  • 1 Medium Carrot Sliced
  • ½ Tsp Black Pepper

For the Chicken;

  • 2 Chicken Breasts Diced
  • 1 Tbsp Paprika
  • Tsp Salt
  • 1 Tsp Ground Rosemary
  • 1 Tbsp Ground Ginger
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Vegetable Oil
  • 1 Medium White Onion Chopped


  • Pour chicken stock into a saucepan over medium heat.
  • Add salt, saffron, stir and bring to a boil.
  • Add the couscous, stir and let simmer for a minute.
  • Take off the heat and let absorb the liquid for 7 minutes, covered.
  • Flake with a fork and let it cool off.
  • Cut the chicken breast into cubes and place in a bowl.
  • Add paprika, salt, ground rosemary, ground ginger, garlic powder and stir to coat.
  • Then add vegetable oil, stir and let marinate for 10 minutes.
  • Heat vegetable in a wok over medium heat, add sliced garlic, stir until lightly browned, then add carrot, ground black pepper and stir-fry for 2 minutes.
  • Add the couscous toss to mix evenly and set aside.
  • Thread the marinated chicken and onion on the skewers, then set aside.
  • Heat vegetable oil in a skillet and pan grill the skewered chicken for 3 minutes on both sides.
  • Saffron couscous with grilled chicken is ready.
  • Serve with any sauce of your choice.


Keyword Chicken, Couscous, Saffron, Saffron Rice, Skewers

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