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bag and tin of Advieh khoresh

Advieh Khoresh Couscous with Chicken and Veggies

  • Author: Meaghan Thomas
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This is what happened when we had a ton of broccoli we needed to use or lose and leftover chicken (chik’n for us since I’m a vegetarian) staring at us in the fridge. A delightful and low calorie Persian and Iranian-inspired meal thanks to Advieh Khoresh, which is is loosely translated to “stew spice”. It’s very savory and floral with some nice sweetness and some tart to smack back a little atcha. This dish packs a lot of veggies and is light but very filling. Estimated 500 calories per serving.


  • 4 cooked chicken breasts (or a vegan chicken alternative like we used), cubed into bitesize pieces
  • 1 cup uncooked couscous
  • 34 carrots, chopped into smaller bitesized pieces
  • 12 heads of broccoli (we used two because we had it), cut into tiny, bite-sized trees
  • 23 stalks of celery, finely chopped
  • 1 small onion, chopped
  • 5 cloves of garlic, smashed then chopped
  • 23 Tablespoons organic Advieh Khoresh, depending on how rich you want it
  • 44.5 cups chicken or veggie stock
  • 2 Tablespoons olive oil
  • Minimal salt optional


  1. Steam carrots and broccoli in a large pan. As that’s cooking, put olive oil in a small pan and heat on medium high. Add garlic and cook for 1-2 minutes – cooking until it softens but doesn’t burn. Add in onions and celery and cook until onions are just translucent.
  2. Drain steamed carrots and broccoli of all liquid, then place back on stove on medium low and add onion, celery, garlic and olive oil. Add in 2 cups broth, cooked chicken and 2 Tablespoons of Advieh Khoresh. Mix well and cover to lightly simmer, coming back to stir occasionally. Add another half cup of stock if needed.
  3. While that simmers, add 1 1/2 cup veggie broth (depending on type of couscous you use, the liquid/couscous ratio might be greater or less, check the instructions), 1 Tablespoon Advieh Khoresh and an optional dash of salt to a pan that you had a tight lid for. Bring water to a boil then add in couscous and mix well immediately. Cover and then remove from heat immediately and let sit for 5 minutes, undisturbed.
  4. After 5 minutes, open lid and fluff the couscous well with a fork. Serve on a plate as the base layer, then top with chicken and veggie mix. Optional: I like to warm a half cup of broth in the microwave or stove and pour a little over the plate because sometimes the couscous can be a little dry. Serve and enjoy!


My loose math clocks this in around 500 calories per serving (1/4 of dish), and a serving is a really good size meal.

  • Category: dinner
  • Method: stovetop
  • Cuisine: Persian, Iranian
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