Squash and Kale Couscous with Roasted Chicken

Are you as stoked about autumn as I am? I am in full flavor swing and this Squash and Kale Couscous with Roasted Chicken is exactly what you need on your autumn table. It is full of rich, fall flavors, and is a perfect one dish meal- protein, veggies, fiber- it’s got it all. Stocked with red kidney beans, sauteed kale, roasted squash and chicken thighs, tossed together with Israeli couscous, you’ll be full and happy after this dinner. 

Squash and Kale CousCous

I am ALL about one dish dinners, especially seasonal one dish dinners. This Squash and Kale Couscous with Roasted Chicken is easy to make, super flavorful and good for you! Chock full of whole foods and rich flavors, it’ll turn anyone into a couscous, kale and squash fan. My mom, who generally isn’t a enjoyer of couscous or squash, loved this dish. I gave her a heap and she had it for lunch the next day; it’s even awesome reheated. (You could make a batch on Sunday and have lunch at work for a few days. Yay for meal prep!) 

I went with roasted chicken thighs for the protein for a couple of reasons… one, it is really flavorful and won’t dry out as easily as chicken breast, and two, it is reasonably priced, which is nice for the budget. I think it works better to be roasted and chopped (I like to have optimally composed bites and this is perfect to cut to size), but if that’s not your thing, you could always pull/shred it (or use chicken breast if you really don’t like dark meat). If you haven’t dabbled in cooking with chicken thighs, I urge you to give it a chance. 

Squash and Kale Couscous with Roasted Chicken
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 2 Cups Cooked Israeli Couscous
  2. 2 Cups Finely Chopped Kale
  3. 1 Cup Red Kidney Beans
  4. 1 1/2 Cups Chopped Roasted Chicken Thighs
  5. 2 Cups Roasted Delicata Squash, Chopped
  6. Cinnamon
  7. Butter
  8. Garlic Salt
  9. Onion Powder
  10. Olive Oil
  11. Chicken Stock (enough to cook couscous - about 2 cups plus 2 Tablespoons to finish dish)
  12. Champagne Vinegar (or white wine vinegar if you can't find champagne)
  1. To cook the squash: Preheat oven to 400. Halve and scoop out seeds. Slice into 1" sections. Line a baking sheet with foil and spray with olive oil. Season with garlic salt and cinnamon, about 1 Tablespoon each for the whole tray. Roast in oven for 20 minutes, toss halfway through.
  2. To cook the chicken: Heat oven to 350. Line a pan with foil, then drizzle olive oil and season with garlic salt, onion powder and pepper. Cook for Bake for 25-35 minutes, checking every few minutes after 25.
  3. While the chicken/squash are cooking, clean, chop and saute the kale. Saute the kale over medium heat, drizzle olive oil in large skillet and cook until wilted. Splash in champagne vinegar at the end of cooking process. Drain the kidney beans and rinse. Set both aside.
  4. Cook the coucous according to the package specifications, but replace the water with chicken broth. I add a bit of butter - about 2 tablespoons- to the broth. Cook until tender. Set aside.
  5. When the squash and chicken are done roasting and are cool enough to handle, chop into 1/4" pieces (about the size of the kidney beans).
  6. When everything is cooked and prepped, place everything in the skillet to heat evenly. Your kale should already be in there, add 2 Tablespoons butter, then add the couscous, chicken, and squash. Add the beans last as they are delicate. Drizzle a small amount of olive oil over pan. Add a couple tablespoons of chicken broth just before it's done (to deglaze the pan) and sprinkle with garlic salt to taste.
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I love squash season, and I try to use it in as many dishes as I can. Butternut, acorn, delicata, kobocha- you name it. I like it in soup, stuffed , or just roasted and smashed. This delicata squash is available pretty readily this time of year, but if you can’t find it, you can always substitute another type of squash. (To me, they are all pretty similar in texture once roasted.) 




Halve, clean then slice into one inch segments. Place on lined baking sheet with a layer of olive oil. Sprinkle the salt and cinnamon and place in 400 preheated oven. Cook for about 20 min, turning them over halfway through. They should be fork tender when done. 



Wash well and finely chop the kale, then move to pan over medium-high heat. Saute until tender. 



Cut the chicken thighs and squash to be about the size of the kidney beans. Add the couscous, squash and chicken to the skillet that you have sauteed the spinach in, add 2 tablespoons butter. Gently stir in the kidney beans and heat throughout. 




To finish, sprinkle with a bit of garlic salt and a drizzle of olive oil and stir to distribute. Move to serving bowl, or scoop into bowls. Grab a nice glass of red wine, and enjoy!



I hope you enjoy this as much as we did!

What are your favorite fall flavors?


Happy Dishing!


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