Here’s the deal. One night about 5 years ago now Tony and I were deliriously hungry but couldn’t make up our minds as to where we should go out to eat. Sometimes figuring out and agreeing on a restaurant is much like figuring out what we’re going to watch on Netflix. We just can’t decide.
After about an hour of going back and forth on which restaurant we were going to go out to, I opened the fridge and decided that I was simply going to whip something up. I pulled out chicken breast, broccoli, and cheddar cheese. Because broccoli cheddar is the best combo, amiright? Hello, broccoli cheddar chicken pot pie. Then I peeked into the cupboard and found the last of my very favorite pearl couscous and knew what was about to go down.
About 30 minutes later, Tony and I were having a fabulous, filling, veggie and protein-packed broccoli cheddar chicken couscous while watching some weird documentary about Scottish wild cats on Netflix. Ha. The next day there were leftovers, so I decided to roast some butternut squash that needed to be used up and add it to the dish. OH MY GOSH, it was fabulous — sweet, spicy, cheesy, savory and SO good I knew I had to remake it for the blog and include in an episode of Good Mood Comfort Food.
I’m bringing back this incredible butternut squash broccoli cheddar chicken couscous for your comfort food weeknight cravings. It’s the perfect way to use up winter squash, too!
Everything you’ll need to make this broccoli cheddar chicken couscous
This delicious chicken couscous recipe is packed with lots of veggies, lean protein and FLAVOR! Basically, this is like a healthy version of mac and cheese with veggies and protein. I’M SO INTO IT. Here’s what you’ll need to make it:
- Butternut squash: you’ll roast it to tender perfection with a little olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt & pepper. SO GOOD.
- Chicken: feel free to use chicken breast or thighs. You’ll cook it with garlic powder, paprika, cayenne, salt & pepper.
- Broccoli: gotta love the boost of greens in this meal.
- Couscous: I will say that the couscous really takes the dish to the next level. It’s slightly chewy and doughy, which gives it a pasta-like flavor/texture. It’s important that you use pearl couscous to keep the texture of the dish (it’s like mini baby gnocchi!)
- Cheese: you’ll also need some cheddar cheese for that amazing mac and cheese flavor and to pull the dish together.
Customize this chicken couscous
Because this broccoli cheddar chicken couscous was truly a throw-together meal, it’s also easy to customize. Here’s what I can recommend:
- Choose your veggies: I love the crisp bites of broccoli but feel free to mix in some roasted brussels sprouts, spinach or even kale for a boost of greens!
- Go vegetarian: instead of chicken, feel free to use 1 can of drained and rinsed chickpeas or white beans. Simply add them directly to the couscous once it’s done cooking.
- Add a kick of heat: Tony says it’s delicious with a little hot sauce on top if that’s your thing! A sprinkle of red pepper flakes would also be delicious.
- Swap the squash: you could also roast up sweet potato the same way you do the butternut squash. Easy!
- Add extra savory flavor: I think some cooked, chopped up bacon would also be delicious in this recipe.
Can I make it gluten free?
A reminder that pearl couscous is not gluten free because it’s essentially like mini pasta! You could try using white basmati rice in place of the couscous, but note that the liquids and cooking times will differ. Let me know in the comments if you try it!
Easy vegan options
If you’re looking to make this broccoli cheddar couscous vegan or dairy free, try using a vegan cheese shreds, vegan queso like Siete, or stirring in this cashew cheese sauce.
Tips for prepping your butternut squash
Before you roast it up, remember to get all of our tips & tricks for peeling and cubing butternut squash here! You’ll roast up these cubes with the spices before adding them in the dish.
How to make this butternut squash chicken couscous
- Roast the squash. Start by adding the butternut squash cubes to a large baking sheet lined with parchment paper. Add the olive oil, maple syrup and spices, and toss the squash well before roasting. Get more tips for roasting butternut squash here!
- Cook the chicken. While the squash is roasting, cook your cubed chicken in a skillet with olive oil, garlic powder, paprika, cayenne pepper, salt & pepper. Transfer it to a bowl once it’s cooked.
- Cook the couscous & broccoli. The broccoli florets actually steam in the pot with the couscous, so you’ll want to add both to a large pot or dutch oven with water or broth. Bring them to a boil, then cover, reduce the heat to low and cook for just 8-10 minutes total.
- Mix & serve. Once the couscous absorbs the water, give it a stir and then fold in the cooked chicken and shredded cheddar. Finally, mix in the roasted butternut squash, taste and adjust the seasonings, and enjoy!
Storing tips
Store any leftover broccoli cheddar chicken couscous in airtight containers in the fridge for up to 4-5 days. Simply reheat in the microwave!
More cozy dinner recipes
- Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
- Pesto Mushroom Chicken Lasagna Roll Ups
- Buffalo Cauliflower Mac and Cheese
- Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce
- One Pan Creamy Thai Peanut Chicken Couscous
Get all of our delicious dinner recipes here!
I hope you love this broccoli cheddar chicken couscous! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Good Mood Comfort Food
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Ingredients
- For the butternut squash:
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 1 tablespoon olive oil
- ½ tablespoon pure maple syrup
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper
- For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite sized chunks (can also use boneless skinless chicken thighs)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Freshly ground salt and pepper
- For the broccoli cheddar couscous:
- 1 ¾ cup water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3 ½ cups broccoli florets)
- 1 ½ cups shredded cheddar cheese
- Freshly ground salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Place butternut squash cubes on the baking sheet. Drizzle with olive oil and maple syrup. Sprinkle on chili powder, garlic powder and cayenne pepper. Generously season with freshly ground salt and pepper. Use your hands to toss together so that the squash is well coated.
- Bake for 20-30 minutes, flipping halfway through, until the squash is tender. Once done, allow to rest on baking sheet until you are ready to add to the rest of the dish.
- While the squash is cooking, cook your chicken breast. Add 1 tablespoon of olive oil to a large skillet and place over medium-high heat. Add in chicken. Immediately sprinkle with garlic powder, paprika and cayenne pepper and generously season with salt and pepper. Cook chicken for 5-8 minutes until no longer pink. Remove from heat and set skillet aside or transfer to a bowl.
- To make the couscous: In this order add the following to a large pot or dutch oven: water, couscous and broccoli florets. Bring to a boil, then cover, reduce heat to low and cook for 8-10 minutes total; check after 5 minutes and give everything a stir.
- Replace the lid and allow to cook for 3-5 more minutes to absorb the water. Stir again, and then add in cooked chicken and shredded cheddar. Stir to melt the cheddar.
- Finally fold in the roasted butternut squash. Taste and adjust seasonings as necessary. Enjoy! Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Eat Love Eats
This post was originally published on December 10th, 2018, republished on February 24th, 2022, republished on January 1st, 2023, and republished on December 7th, 2024.
Super yummy!! Like if broccoli cheddar soup became a delicious pasta!
YES absolutely!
Easy, delicious and comforting. I make it weekly through the winter. Family fav.
So happy to hear that!
My husband and I love this recipe. We make it frequently as a weeknight meal and have for a year now. I have celiac disease, so no gluten for me. I substitute the couscous for 1 cup of risotto rice and use the same amount of liquid, and it works really well. I bring my water and rice topped with the broccoli to a boil then cover and reduce the heat.
Perfect! So glad you both loved it!
One of my favorite things is roasted broccoli, so we roasted that in the oil/seasoning mix with the squash! Didn’t have any couscous so we did quinoa instead. Heavenly!!!!
Perfect! Such a great dinner 🙂
Made this for my family and it was a huge hit! Followed the recipe as is, delicious!
I’m so glad! One of our favorite dinners, too 🙂
I made this for dinner tonight and it was delicious! I didn’t use cayenne because I fed it to my 18 month old as well. He’s not a big fan of broccoli, but he LOVED everything else. It was easy to prep the squash during his nap time then put it all together for dinner later. We will absolutely be making this again!
So happy to hear that! Perfect for the whole family 🙂
Absolutely delightful dish! I did get a little confused between steps 4 and 5 (not realizing at first that step 5’s time for the couscous was the end of that 8-10 minutes mentioned in step 4) but I was regularly checking for doneness anyway so it was fine once I realized! I also forgot that I ran out of chili powder last week and substituted a shawarma seasoning blend and it turned out to be a great choice!
Perfect! So glad you enjoyed 🙂
Fabulous weeknight recipe! I made the gluten free option with basmati rice and it turned out well! Hubby was very impressed and kept commenting on how good it was! A little sweet, a little spice, and awesome overall flavour!
Perfect! So glad you both enjoyed 🙂
Could this be frozen and reheated later?
I think so, but I’m not 100% sure if the couscous will be mushy after reheating.
Forgot how much I loved this one! Definitely need to make again soon!!
This recipe is DELICIOUS!! A little labor intensive (thanks to the butternut squash) but sooooooo worth it!! My boys “hate” couscous but devoured this! Thank you!! All of your recipes are perfection.
The squash does take a bit to prep (the pre-cut cubes are a great option when they’re on sale!) but so glad this one’s a hit with the family!
A favorite of my whole family including 2 young kids. In our regular rotation every fall and winter
Love that!!
I have made SO many AK recipes over the years. Many have become household staples. This one though, this has become one of my favorite meals on earth. It is a comfort food now and I adore it as much as I do a bowl of Mac and cheese. I never alter the recipe except often to double it as meal prep. It reheats well, it goes incredibly with most hot sauces, and other than dealing with a butternut squash, so easy to put together.
So happy to hear that, Ashely! This is one of our fav weeknight meals during colder months, too 🙂 I’m all about adding hot sauce (or red pepper flakes). YUM.
Wow. I made this tonight and it was incredible. This is going to be a staple in our house from now on.
Amazing! One of our fav weeknight dinners, too.
This dinner has so much flavor and it’s a perfect fall meal. Thank you for another delicious meal!
Love this! Glad you gave this recipe a try and are loving it, Patty 🙂
excellent tasty and super easy only thing id change is to let water boil first with broccoli then add couscous bcse i find couscous stays in bottom of dutch oven if you mix with boiling first
Ah thanks so much for sharing, Kelly! So glad this turned out amazing for you and you’re loving it!
I made the vegan version, and it turned out delectable. Love the recipe!
Aw yay! I am so glad you gave this recipe a try and it turned out amazing for you!
One of our favorite recipes! We love how it’s not only delicious and satisfying but also healthy and cozy. Thanks!
I put this recipe into my food tracking app and it’s coming up as 55 carbs per serving. How did you calculate 26? What am I doing wrong?
Hmm, I am not sure! What type of couscous are you using?
This recipe is a winner and it’s so colorful! I always double the spices because we love bold flavors. It did not disappoint! The roasted squash is amazing (I doubled the cayenne!) I think it would be easier to cook the couscous in a smaller pan as mine stuck on the bottom of a wider bottom pan. I also steamed the broccoli about 5 minutes after the couscous started so it would remain tender crisp, then I added it to the chicken in the frying pan to soak up all the chicken fond on the bottom of the pan. I just changed the technique not the recipe. I definitely think cooked brown rice would be a great variation to this dish and might try that next time.
I am so glad I found this recipe, it was delicious and so easy! I only used a pinch of cayenne instead of the called for amounts because I wanted my toddler to have it, and it was still a nice spice level. Also used brown sugar instead of syrup on the butternut squash just because I was out. Husband, toddler and I all went back for seconds and that never happens!
Oh my goodness. I am obsessed with everything about this recipe. It’s simplicity, it’s comforting, it’s high protein and veggie filled, and yet it tastes amazing! I have meal prepped this recipe two weeks straight. Can’t stop, won’t stop. Much love.
Delicious and simple recipe! Tracking macros, do you know what a serving would be in grams??
Glad you enjoyed this recipe. I would recommend using an online converter to help you convert the serving to grams.
This is so good, it has become a family favorite and part of our regular rotation of meals. I substitute farro for the Israeli couscous. Fantastic!
Yay! Happy to hear it came out great and you and the fam are loving it ❤️
I have had this recipe saved for a LONG time as one I wanted to make. I don’t know why I waited so long because this is so delicious! Such a great, cozy, seasonal dinner. Make it ASAP! I followed directions exactly, just cut everything in half since I’m cooking for one, and turned out perfect.
Amazing! So glad you loved this one!
I have celiac but this sounded amazing so I swapped out the couscous for a wild rice blend. Same chewy texture. Everything else I followed. I made extra squash and split them, using the second half with black beans to make enchiladas which I prepped in the fridge for a second meal during the week. It was incredible. It really does gratify the Mac n cheese urges. It will become a winter staple for us!
Sooo good and easy to make on a weeknight. Everyone in my family loves it!
Yay! I am so glad to hear that this recipe is a hit for your whole family ❤️🙂
Yummy! It was maybe a little too much butternut squash, but I loved all the flavors and it was really easy to put together. Glad I tried this recipe!
Yay, happy to hear it came out great 🙂
I’ve made this before, and every time I make it I forget how much I love it!!!! So so good!! And takes a little time but it’s so easy it doesn’t seem like it
So good and easy to make! Definitely saving this recipe to make again.
Perfect! So glad you enjoyed 🙂
Delicious! I used the veggies I had on hand (butternut, sweet potato, turnips, and kale) as substitutes and the dish came out so good! The seasonings are warming and flavorful! The cheese amount is perfect- not overpowering but so comforting! I can’t wait to make this again! Thank you, Monique!
Of course! So glad you were able to use what you had on hand for this recipe and it sounds like it came out great!
This is an amazing recipe for fall! I love all of the flavors in this recipe – it all goes so well together. And it’s easy to make too! I will definitely be making this one again
So happy you loved this one, Nicole!!
I loved this! So did my son , my little girl is picky tough and wasn’t a fan of the couscous. Could I substitute for elbow macaroni instead?thanks 😊
That’s such a great sub! I haven’t tested it so not sure if the amount of water in the recipe would be equivalent if using macaroni, but I think it should be ok 🙂 Enjoy!