Already have an account?
Get back to the

Spiced Chicken ‘n’ Chickpeas

Quick-cooking preseasoned couscous is the easy secret to this one-skillet meal that’s sure to satisfy.

Serving Size:


Active Time:

25 min.

Total Time:

25 min.


  • ¾ cup nonfat plain Greek yogurt
  • 2 Tbs. chopped fresh cilantro + additional leaves
  • 1 Tbs. lime juice
  • 2 Tbs. olive oil
  • 1 lb. thin-sliced boneless skinless chicken breasts
  • 1 onion, halved, thinly sliced
  • 1 red pepper, seeded, sliced
  • ½ tsp. paprika
  • ½ tsp. ground cumin
  • 1 (5.8 oz.) pkg. roasted garlic and olive oil couscous
  • 1 (15.5 oz.) can chickpeas, rinsed, drained
  • ⅓ cup chopped dried apricots


  1. small bowl, stir together yogurt, chopped cilantro and lime juice; cover and chill until ready to serve. In large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ tsp. salt; add to skillet. Cook, stirring occasionally, until cooked through, 5–6 min.; transfer to plate and cover to keep warm.
  2. In same skillet over medium heat, cook onion, stirring occasionally, until softened, 5–7 min. Add red pepper, paprika and cumin; cook until tender, 5–7 min. Add 1½ cups water and seasoning packet from couscous; bring to a boil. Remove from heat; stir in couscous. Top with chickpeas, apricots and chicken.
  3. Cover; let stand 5 min. Stir to combine. Serve with reserved yogurt mixture. If desired, top with cilantro leaves.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.