Mandarin Orange Chicken Couscous

Looking for a quick easy meal to enjoy at the campsite? Try our Mandarin Orange Chicken Couscous.

One of my favorite ingredients to use at this time of year is couscous. While there is absolutely no reason why couscous couldn’t or shouldn’t be used year-round, we definitely cook with it more frequently once picnic weather starts up. And Mandarin Orange Chicken Couscous is perfect for the summertime.

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Make Ahead Items

We are huge proponents of making items ahead of time when possible. This gives us more time to be lazy around the campfire…or have something ready to eat as soon as we get back from a hike. When it is really hot outside, our Mandarin Orange Chicken Couscous is a light and filling meal to enjoy.

What we love about Mandarin Orange Chicken Couscous:

• Can be made with ready-made ingredients
• Can be made from scratch
• Comes together quickly

The Ingredients for Mandarin Orange Chicken Couscous:

• Couscous
• Mandarin Oranges
• Chicken
• Zucchini
• Sliced or Slivered Almonds
• Salt & Pepper

The Process for making Mandarin Orange Chicken Couscous:

1. If chicken is not already cooked, bake or grill chicken breast and then chop into bite-sized pieces.
2. Prepare couscous according to directions, feel free to use chicken broth instead of water if you want to enhance the flavor.
3. While the couscous is cooking, dice a small zucchini. You will want about ¾ cup diced zucchini.
4. Additionally take this time to toast your almonds if you desire. We recommend doing so. It enhances the deliciousness of the recipe.
5. Drain your can of mandarin oranges, saving the juice.
6. After the couscous has finished cooking, fluff it with a fork.
7. Combine the couscous, drained orange juice, chicken, zucchini, almonds, salt and pepper, tossing well.
8. Gently stir in the mandarin orange wedges.
9. Taste and add seasoning if needed. Then store in a refrigerator for up to three days.

FAQ and How to Customize Mandarin Orange Chicken Couscous:

Q. What exactly is couscous?

A. Couscous is a quick-cooking staple from North Africa which is crushed wheat semolina which makes it a pasta, not a grain as is commonly thought. It is extremely popular in a variety of cuisines although the word itself is probably of Berber origin. Most of the couscous found here in the United States is precooked. This means it is “instant” and only needs a few minutes in hot liquid in order to become light and fluffy. We try to use whole-grain whenever possible as I look for any way to add fiber to our diet (especially while camping!).

Q. What ingredients are needed to cook couscous?

A. At the very least you will need the couscous and some liquid. You can use plain water, however if we are going sweet, I enjoy adding some honey to the water. And if we are going savory, I definitely use broth instead of plain water. Optional ingredients would be some fat (butter, evoo, or a combination of the two) and some salt (I prefer sea salt and tweak to taste depending on the other ingredients being used in the final product).

Q. How do I cook couscous?

A. Cooking couscous is not rocket science. Unfortunately, some packaging seems to want to make it so. I like to cook it the way I first learned which seems to be our way to success. If I try any of the alternate methods I’ve found, something always seems to go wrong!

1. Bring your liquid to a boil.
2. Stir in the fat and salt until dissolved.
3. Stir in the couscous and immediately remove from the heat.
4. Tightly cover with a lid and allow to steam for ten minutes. Do not peek!
5. Remove the lid and use a fork to stir until your couscous is fluffy.

Q. Can you make couscous without a stove?

A. Actually you can as long as you have a microwave or other heat source. Put your couscous into a large heat-proof bowl or pot. Heat your liquid until boiling, then measure out the amount you need and pour over your couscous. Stir to combine and tightly cover with a lid or heavy-duty aluminum foil. Allow to steam for ten minutes before fluffing.

Q. How can I store cooked couscous?

A. If you are going to be eating it in the next few days, simply place the cooked pasta in an airtight container and refrigerate. It will last for three days. Reheat in the microwave or on the stove top with a little bit of olive oil or butter to keep it from drying out. You can also freeze plain cooked couscous for up to four months. We recommend thawing overnight in the fridge before reheating. We don’t typically freeze finished couscous dishes as many of the items we mix in are not at their best after freezing.

Q. What does couscous taste like?

A. It has a nutty, sweet flavor that works well with many flavor profiles. We enjoy it sweet for breakfast and savory for dinner, and you can check out some of our other favorite recipes below.

Q. How can I flavor my couscous?

A. For this recipe we use the mandarin orange juice and chicken broth to flavor our couscous. When we are using it in a sweet dish, we will often use honey with the water to enhance the final flavor of the dish.

Q. What is the difference between traditional couscous and Israeli couscous?

A. Israeli couscous is not actually couscous. It is an extruded pasta which has been toasted making it larger, chewier, and more toasted wheat like in flavor. They can be used interchangeably but I definitely prefer traditional for my recipes.

Q. What are some of the health benefits of couscous?

A. While I should be talking about all the healthy reasons to eat couscous while camping, I just enjoy eating it in a variety of dishes. However, I can state that when using whole-grain couscous, you are increasing your fiber intake (helps keep you regular at the campsite!) as well as keeping you full longer.

Q. What can I substitute for couscous?

A. Quinoa, another of our favorites, would be the first suggestion we would have as a substitute for couscous. Other ideas are millet, sorghum, and short-grain rice. These have the benefit of being gluten-free (check your labels!) if that is important to you.

Equipment Needed:

• Dutch oven: to boil and cook the couscous
• Skillet: for toasting nuts

More Couscous Recipes to Enjoy:

• Breakfast Berry Couscous
• Couscous Salad with Almonds, Apricots, Arugula, and Feta
• Mediterranean Couscous Salad

Are you a couscous eater?

If not, we urge you to give it a try. If you are, tag us on Instagram @campinganswer and tell us your favorite way(s) to eat couscous! We are always looking for new ways to enjoy this versatile pasta.