Couscous Chicken

By Carolyn Shearlock © 2011 • all rights reserved

Image of a box of couscousI love couscous anywhere, but it’s particularly great on a boat as it cooks in just 5 minutes — and all you do is bring it to a boil, then turn off the heat and let it sit until the water is absorbed.  It’s fast, uses little propane, doesn’t heat up the boat and doesn’t waste water (that is, all the water you use is absorbed into it, unlike pasta).  If you’re not familiar with couscous, read my couscous article in Cooking Tips.

This is one of my favorite “5-Minute Meals” as it seems like a real meal, not something you’ve just thrown together so that there’s something on the table.

Couscous Chicken

Serves 2

2/3 cup instant couscous

1 cup water (use liquid from chicken and make up rest with water)

1 can diced tomatoes, including liquid OR 2 large tomatoes, diced

1 (5-ounce) can chicken, drained and liquid reserved

1/2 teaspoon tarragon (use oregano or Italian spices if you don’t have tarragon)

Salt (or chicken bouillon powder) and pepper to taste

Bring water to boil, add dash of salt  and couscous.  Cover and turn off heat – couscous will cook itself in 5 minutes.  Stir occasionally and check to see if more water is needed.

At the same time, place tomatoes in small pan and heat to boiling.  Add tarragon, chicken, salt and pepper, stirring very gently so as not to break up the chunks of chicken.  Turn off heat, cover and let stand 2 – 3 minutes to heat chicken through.

To serve, place the couscous in bowls and put the chicken mixture over the top.

This recipe is just one of the 800+ recipes in The Boat Galley Cookbook:

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  1. The problem with this and alot of cruising recipes is that the sodium levels are off the charts….

  2. Yes, but you can control sodium levels by not using pre- packaged CousCous … find the real thing (trader joe’s) and adjust the recipe accordingly. I’m still trying to adjust to life without salt … but everyone assures me that taste will return to my taste buds sometime … it’s been 2 months now, can I plz have my taste buds back????? 🙂

  3. Mary Dixon says:

    Looks like a great recipe for the boat. Will definitely try it.

  4. @Andrea — the plain couscous shown in the photo has 5 mg sodium, the canned chicken that I use has 200 mg, and with no added salt tomatoes having 50 mg, don’t add additional salt . . . that’s 255 mg or about 11% of the 2400 recommended max per day. BTW, you don’t have to go to Trader Joe’s to get plain couscous — every Walmart has the package above very near where rice is stocked. Just get the plain, as opposed to the flavored.

  5. @Jan — use other spices and also note that bouillon powder has one-third the sodium of straight salt — just a dash can really make a difference yet still keep the sodium far lower!

  6. Candy Ann Williams on Facebook says:

    That sounds good….I have never made couscous and I really like it….it’s just something I don’t think about fixing.

  7. It’s super easy and I love it in summer when it’s hot — almost no cook time!

  8. Candy Ann Williams on Facebook says:

    ‘Gonna’ try some!!

  9. This is a must-have / go-to in my galley!

  10. Are you kidding?! I love couscous! Plus you can doctor it up and make it gourmet. I love it with raisins and pine nuts and I use chicken stock instead of water, yummy!

  11. My favorite “go to” meal on the boat… 🙂

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