Chicken and Bell Pepper Couscous

A plate of the Chicken and Bell Pepper Couscous using red, yellow, and green bell peppers.

A great dish for lightweight camping or to bring to a picnic, Chicken and Bell Pepper Couscous is hearty, tasty, and cooks quickly. This dish is colorful, light, compact, and comes together in a few minutes. It makes a great lunch or light dinner.

Couscous is very easy to make, all you need is a pot of hot water to rehydrate the grains. For more flavor, use hot stock or add your favorite seasoning packet. This makes it perfect for lightweight meals as it uses little gas to cook and is easy to carry.

This dish can be prepared over the gas or fire for dinner and is ready to go in minutes. Or, you can make it ahead of time and pack it for a picnic. It can be served cold or at room temperature. 

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A closeup of a white plate with chicken and bell pepper couscous, with multiple colors of bell peppers.
This quick and easy dish is great for camping or a picnic.
A plate full of red, yellow, and green bell peppers, cooked chicken, and couscous.
Using multiple bell pepper colors looks great, but just one color produces the same great taste.
A plate of the Chicken and Bell Pepper Couscous using red, yellow, and green bell peppers.
Quick and easy couscous is paired with cooked chicken and colorful bell peppers for a tasty camping dinner.

Chicken and Bell Pepper Couscous Recipe

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A plate of the Chicken and Bell Pepper Couscous using red, yellow, and green bell peppers.
A great dish for lightweight camping or to bring to a picnic, Chicken and Bell Pepper Couscous is hearty, tasty, and cooks quickly.
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 4 Servings
CourseMain Dish
InfluenceGlobal
DifficultyBeginner
MethodSauté

Ingredients

  • 1 3/4 cups chicken stock or water
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 1/2 cups couscous
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 3 bell peppers seeded and diced
  • 1 pound cooked chicken breast
  • salt and pepper to taste

Equipment

  • medium saucepan

Directions

  • Bring the chicken stock, salt, and butter to a boil in a medium saucepan. Stir in the couscous, cover tightly with a lid, then remove from the heat. Let the couscous steam for 5 minutes. Fluff the couscous with a fork to break up any clumps.
  • While the couscous steams, heat the oil in a medium skillet over medium heat.
  • Add the peppers to the skillet and cook until tender, about 4 minutes. Stir in the garlic and chicken then cook until the chicken is heated through, 3 to 4 additional minutes. Season to taste with salt and pepper. 
  • Fold the bell pepper and chicken mixture into the couscous to serve.

Nutritional Information

Sodium: 703mgCalcium: 47mgVitamin C: 115mgVitamin A: 2909IUSugar: 5gFiber: 5gPotassium: 707mgCholesterol: 107mgCalories: 551kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 4gFat: 12gProtein: 47gCarbohydrates: 60gIron: 3mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
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