Tunisian Couscous with Spiced Chicken – A Hearty Comfort Meal

Introduction

Tunisian couscous is a North African staple made from steamed semolina granules, often served with a flavorful stew. Despite looking like grains, couscous is technically a type of pasta. This version, inspired by my Tunisian friend Faten, combines spiced chicken, tender vegetables, and light, fluffy couscous. Traditionally, couscous is steamed multiple times, but this recipe uses a simplified soak-and-steam method that still brings out the dish’s comforting aroma and texture.

In this post, you’ll learn:

• How to prepare couscous using a light steaming technique

• The secret to keeping chicken juicy and vegetables tender

• A brief look into couscous history and cultural meaning

I made this dish to share a taste of Tunisia in an easy, home-cooked way. It’s a recipe that feels both heartwarming and special.

Ingredients

For the Stew:

• 6 chicken drumettes + 1 chicken thigh (bone-in or whole)

• 1 onion, sliced

• 5–7 garlic cloves, minced

• 1/3 cup olive oil

• 2/3 cup canned chickpeas

• 2 carrots, cut lengthwise

• 1 whole potato, unpeeled

• 1 zucchini, cut lengthwise

• 8 large chunks of pumpkin

• 1 green or bell pepper (optional, for garnish)

Spices:

• 2 heaping tsp turmeric

• 1.5 tsp chili flakes (adjust to taste)

• Salt and black pepper

• About 1 liter water

For the Couscous:

• 2 cups dry couscous

(I used this one from Yuuki Foods on Amazon)

• 1.5–2 cups boiling water

• 1 tbsp olive oil

• 1/2 tsp salt

Instructions

Make the Stew

1. Heat olive oil in a deep pot. Sauté onion and garlic until fragrant.

2. Push them aside and sear the chicken. Add turmeric, chili flakes, salt, and pepper.

3. Add chickpeas and enough water to cover the chicken. Simmer 10 minutes.

4. Add carrots and whole potato. Simmer another 10 minutes.

5. Add zucchini and pumpkin. Simmer until all vegetables are tender (10–15 min).

Prepare the Couscous

1. Place couscous in a bowl. Add olive oil and salt, then mix with hands to coat.

2. Add boiling water, cover, and let sit for 5 minutes.

3. Fluff with a fork.

4. Steam over the stew pot for about 10 minutes using a colander or heatproof bowl.

To Serve

1. Fluff the couscous again and serve it on a large plate.

2. Arrange chicken, vegetables, and chickpeas around it.

3. Spoon some of the stew over the top.

4. Garnish with grilled pepper or pomegranate seeds if desired.

Tips

• Cover couscous with a cloth during steaming to prevent drips.

• Putting sautéed onions back on top of the chicken keeps it moist and flavorful.

• A squeeze of lemon before eating brightens the flavors.

• Serve the stew separately for a cleaner look if needed.

👉 You can find the same couscous I used here:

Get it on Amazon

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

Let me know if you tried this recipe!

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