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Indian chicken with coriander couscous

Serves: 4 people
Prep time:

Skill Level:Quick & Easy


  • 420g can Campbell’s Condensed Cream Of Pumpkin soup
  • ½ can of water
  • 500g chicken breast, sliced
  • 1 ½ tbs curry powder
  • 2 zucchini, thinly sliced
  • 150g green beans, trimmed
  • 420g can chickpeas, rinsed and drained
  • Coriander couscous
  • 500ml (2 cups) Campbell’s Real Stock - Chicken
  • 2 cups of couscous
  • 2 tbs chopped coriander


  1. Place soup in a medium sized saucepan, add water, chicken, and curry powder, zucchini, beans and chickpeas, bring to the boil , stirring constantly, cover and simmer for 10 minutes.
  2. Whilst the chicken is cooking. Bring the Campbell’s Real Stock to the boil then remove from heat. Stir in the couscous then stand covered for 5 minutes. Fluff up the couscous with a fork. Add almonds and coriander, stir to combine.
  3. Serve the Indian chicken on the bed of coriander couscous.