How This Dish Comes Together
This simple one-pot meal starts by combining the pearl couscous, ground chicken, carrot, zucchini, 1 teaspoon of olive oil, and a pinch of salt in a medium saucepan over medium heat. Cook everything together, breaking up the chicken and stirring regularly, until the chicken is cooked through and some of the couscous begins to toast to a light golden brown. Pour in the chicken bone broth and stir in the smoked paprika, cumin, and garlic powder. Bring the mixture to a gentle simmer, then cover and cook over low heat until the couscous is tender and the broth has been absorbed, stirring occasionally to prevent sticking. Once cooked, fold in the chickpeas, fresh parsley or cilantro, dried fruit, lemon juice, and remaining teaspoon of olive oil. Season with salt and pepper to taste and serve warm with fresh lemon wedges for an extra burst of brightness.
Why This Dish Is Supportive for Pancreatic Cancer Patients
This comforting one-pot couscous dish brings together protein, carbohydrates, healthy fats, and vegetables in a satisfying meal that can help support energy and nourishment when maintaining adequate intake is especially important. Lean ground chicken and chickpeas contribute protein, while pearl couscous and dried fruit provide accessible sources of carbohydrates and calories. Olive oil adds healthy fats and additional energy without adding much volume to the meal, which can be helpful when appetite is limited. Cooking the carrots and zucchini until tender creates a softer texture, while the warm spices, fresh herbs, dried fruit, and lemon add layers of flavor that can make food more appealing when appetite or taste preferences have changed. For those who need a lower-fiber option, peeling the zucchini and leaving out the chickpeas, herbs, and dried fruit can help simplify the dish while preserving its comforting base of chicken and couscous.
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One Pot Couscous Salad
A warm, sweet-and-savory couscous dish with ground chicken, tender vegetables, chickpeas, dried fruit, and bright lemon.
Ingredients
- 3⁄4 C pearl couscous
- 8 oz lean ground chicken
- 1 carrot, peeled and diced
- 1 zucchini, diced
- 2 tsp olive oil divided
- 1 1⁄2 C chicken bone broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1⁄2 tsp garlic powder
- 1 can chickpeas, rinsed and dried
- 2 T chopped parsley or cilantro
- 1⁄4 C dried dates, dried apricots or golden raisins
- salt & pepper
- juice from ½ lemon, plus additional wedges for serving
Directions
- Combine couscous, ground chicken, carrot, zucchini, 1 tsp oil and salt in medium saucepan and cook over medium heat, stirring until half the couscous grains have toasted to a golden brown. Add broth, cumin, paprika, and garlic powder. Bring to a simmer, cover and simmer over low heat until broth is absorbed, stirring occasionally.Â
- Stir in chickpeas, parsley, raisins, lemon juice and remaining oil. Season with salt and pepper to taste. Serve with additional lemon wedges.
Tips
As with any of our recipes, please use the labels of the specific brands of products you’re using to calculate the exact nutrition values when considering the use of pancreatic enzyme dosing, and work with your medical team if you need additional guidance. Peel zucchini for low fiber option and remove chickpeas, herbs and dried fruits. Ask your dietitian if you can use the paprika, cumin and garlic powder.
