Spicy Chicken Bowl with Couscous

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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon
based on 1 ratings
Inspired by: https://www.kitchensanctuary.com/2017/09/spicy-chicken-nourish-bowl/

recipe updated 5 Mar 2020


  • Chicken breast icon
    Chicken breast
    500g (about 4½)
  • Garlic clove icon
    Garlic clove
  • Tinned chickpeas icon
    Tinned chickpeas
    400g (about 1)
  • Pita bread icon
    Pita bread
    2 (120g)
  • Radish icon
  • Cherry tomatoes icon
    Cherry tomatoes
    12 (180g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1g)
  • Salt icon
    ½ tsp (about 3g)
  • Ground cumin icon
    Ground cumin
    2 tsp (about 4g)
  • Ground cinnamon icon
    Ground cinnamon
    ½ tsp (about 1g)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 2g)
  • Paprika icon
    1 tsp (about 2g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (about 2)
  • Ground sumac icon
    Ground sumac
    1 tsp (about 2g)
  • Olive oil icon
    Olive oil
    45ml (45ml)
  • Couscous icon
    160g (about 1 cup)
  • Chilli flakes icon
    Chilli flakes
    ½ tsp (about 0g)
  • Water icon
    400ml (400ml)
  • Lemon zest icon
    Lemon zest
    1 tbsp (about 1)
  • Olive oil icon
    Olive oil
    1 tsp (about 5ml)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (about 2g)
  • Lettuce icon
    ¾ cup (about 40g)
  • Baby spinach icon
    Baby spinach
    20g (about ¾ cup)
  • Raddichio icon
    20g (about ½ cup)
  • Spring onion icon
    Spring onion
    2 (30g)
  • Hummus icon
    4 tbsp (about 59g)
  • Fresh parsley icon
    Fresh parsley
    2 tbsp (about 8g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Small bowl
  • kCook icon Frying pan
  • kCook icon Large glass bowl
  • kCook icon Jug

Step preview

  1. Add chicken breast, black pepper, salt, ground cumin, ground cinnamon, ground coriander, paprika, lemon juice, garlic clove, ground sumac and olive oil to a clean large glass bowl
  2. Mix
  3. Cover with plastic wrap
  4. Chill in fridge - approx 1 hr
  5. Fry until golden brown - 7 min, high heat
  6. Add couscous, chilli flakes, water and lemon zest to a clean jug
  7. Stir
  8. Cover with plastic wrap
  9. Soak - approx 5 min
  10. Stir then fluff with a fork
  11. Add olive oil, tinned chickpeas, ground cumin and smoked paprika to a clean frying pan
  12. Fry until light golden - approx 5 min, high heat
  13. Transfer couscous to 4 small bowls
  14. Add lettuce, baby spinach, raddichio and pita bread to the salad
  15. Transfer chickpeas to 4 salad
  16. Transfer chicken to 4 salad
  17. Garnish with spring onion
  18. Add radish, cherry tomatoes and hummus to the salad
  19. Garnish with fresh parsley
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