Quick Saffron Chicken With Couscous

chicken-saffron-couscous Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine


  • 2 teaspoons olive oil
  • 1/3 cup chopped shallot
  • 3/4 teaspoon paprika, divided
  • 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon orange zest
  • 1/8 teaspoon saffron threads
  • 1 (14-ounce) can fat-free, reduced-sodium chicken broth
  • 1 cup frozen shelled edamame
  • 1 teaspoon salt, divided
  • 1 cup uncooked couscous
  • 4 ounces chopped bottled roasted red peppers, rinsed
  • 3/4 pound chicken breast


1. In a 4-quart pot with a tight-fitting lid, heat olive oil. Saute shallot, 1/2 teaspoon paprika, thyme, and orange zest over medium-high heat, 3 minutes, until shallot softens.

2. Combine saffron and broth in a bowl; stir until saffron dissolves.

3. Add edamame, stock, and 3/4 teaspoon salt to pot, cover, and bring to a boil. As soon as mixture boils, add couscous, stir, and cover tightly for 5 minutes. Uncover, add the peppers, and fluff the mixture with a fork.

4. Heat a grill pan over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon paprika and remaining 1/4 teaspoon salt. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; place on cutting board. Let sit 2 minutes. Cut chicken diagonally across grain. Serve over couscous.

  • Prep Time:
  • Cook Time:

  • Orange zest and a small amount of saffron elevate this quick chicken and couscouse dish.
  • Yield: Makes 5 servings (serving size: 1 cup couscous, about 2 ounces chicken breast)

Nutritional Information

Calories per serving: 275
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 22g
Carbohydrate per serving: 34g
Fiber per serving: 3g
Cholesterol per serving: 38mg
Iron per serving: 2mg
Sodium per serving: 331mg
Calcium per serving: 38mg

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