Mediterranean Chicken and Couscous

Mediterranean Chicken and Couscous


"Browned chicken breasts with onions, tomatoes and olives in a balsamic sauce are served over fluffy couscous."


45 m {{adjustedServings}} servings
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Original recipe yields 4 servings


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  • Prep

  • Ready In

  1. Bring broth to boil in small saucepan on medium-high heat. Add couscous. Remove from heat; cover. Let stand 5 min.
  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and done (170 degrees F). Transfer to plate; cover to keep warm.
  3. Heat dressing in same skillet. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Stir in tomatoes and olives; cook 1 to 2 min. until just heated through.
  4. Add 2 Tbsp. parsley to couscous; mix lightly. Spoon onto platter; top with chicken, tomato mixture, cheese and remaining parsley.


  • Make it Vegetarian: Prepare as directed, substituting 2 rinsed cans (540 mL/19 fl oz each) chickpeas (garbanzo beans) for the cooked chicken. Add to dressing in skillet with the onions.
  • Nutrition Bonus: Here's a tasty and colourful way to eat couscous. And as a bonus, the tomatoes provide an excellent source of vitamin C.
  • Nutrition Information Per Serving: 320 calories, 11g total fat, 3.0 g saturated fat, 75mg cholesterol, 580mg sodium, 22g carbohydrate, 4g dietary fibre, 4g sugars, 33g protein, 10%DV vitamin A, 25%DV vitamin C, 15%DV calcium, 15%DV iron.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
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  1. 6 Ratings


This recipe was fast and couldn't have been any easier to make. I didn't have the Kraft dressing so I just subbed balsamic vinegar and added a little white sugar while cooking the onions just to...

This was pretty good. I added a head of garlic to the onion.

Very good and quick. I grilled the chicken instead of cooking in a skillet and used black olives and chopped tomatoes. My family loved it,