If you’re looking for a flavour-packed meal that feels summery, a little bit spicy, and all-round satisfying—this Piri Piri Chicken with Roasted Vegetable Couscous is a great one to try. It’s perfect served warm or cold, making it ideal for lunchboxes, meal prep, or an easy midweek dinner.
I’ve used the air fryer to cook both the piri piri chicken and the veg, but you could also use the oven or a pan if you prefer. You can keep the spice blend simple using a few ingredients, or just use for a premade Piri Piri seasoning mix for even faster preparation.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Chicken Breasts
I used two medium-sized chicken breasts. You can keep them whole or butterfly them slightly if they’re very thick, which helps them cook evenly in the air fryer.
Piri Piri Seasoning
You’ve got two options here:
- Option 1: Premade Piri Piri Mix – use about 1 teaspoon per chicken breast with a drizzle of olive oil. Quick, easy and great for weeknights.
- Option 2: DIY Spice Blend – mix together:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chilli flakes (more if you like heat)
- Zest of ½ lemon
- Salt and pepper
Mix the spice mix into the chicken with olive oil for best flavour.
Vegetables
- Courgette – sliced into half-moons
- Red pepper – deseeded and sliced
- Red onion – finely sliced
- Cherry tomatoes – halved, these roast beautifully in the air fryer and add juiciness
You can mix and match the veg depending on what you have—aubergine, mushrooms, or sweetcorn would all work well too.
Couscous
Simple, quick, and ideal for soaking up flavour. I used 200g of couscous with 250ml of hot vegetable stock (chicken stock also works). I also added a little piri piri spice mix to the stock for some extra flavour, but this is optional. ust cover it and let it steam while everything else cooks.
Dressing
I squeezed some lemon juice over the couscous at the end and then once in my bowl I drizzled some hot peri peri sauce we had from Nandos – you can just enjoy without any dressing, or choose a different one.
Making Piri Piri Chicken Couscous – Step By Step
1. Marinate the Chicken
Mix your Piri Piri spice blend (or use 1 tsp of a premade mix per chicken breast) with olive oil and coat the chicken well. Leave it to marinate for 10–15 minutes while you prep the veg. If you’ve got more time, let it sit in the fridge for a few hours for extra flavour.
2. Prep the Vegetables
Chop your veg into bite-sized chunks and toss with a little olive oil and dried herbs.
3. Cook in the Air Fryer
- Temperature: 180°C / 360°F
- Time:
- Chicken: 14–16 minutes (flip halfway)
- Veg: 12–15 minutes (shake halfway)
Depending on your air fryer size, you might need to cook the chicken and veg in batches. The chicken is ready when it reaches an internal temperature of 75°C / 165°F.
💡 Tip: Rest the chicken for 5 minutes before slicing to keep it juicy.
4. Make the Couscous
Place couscous in a large bowl and pour over the hot stock. I also added a little piri piri spice mix, probably just 1/2 a teaspoon. Cover with a plate and leave to steam for 5 minutes. Then, remove the plate and fluff up with a fork.
5. Assemble the Meal
Stir the roasted veg through the couscous and squeeze the lemon juice (if using) over the top.
Add the sliced chicken and mix everything gently.
Tips & Variations
- Make it veggie: Leave out the chicken and add roasted chickpeas, grilled halloumi or a little hummus.
- Bulk it out: Add baby spinach, chopped sun-dried tomatoes or crumbled feta for extra texture and flavour.
- Make ahead: This meal keeps well in the fridge for 2–3 days. Ideal for lunchboxes.
What to Serve With It
It’s a complete meal on its own, but you could also add:
- A spoonful of tzatziki or natural yoghurt
- A few slices of warm flatbread
- Fresh herbs like parsley or mint
You might also like: chicken couscous with peppers, garlic and chilli (cooked in a pan)
Piri Piri Chicken with Roasted Vegetable Couscous
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Ingredients
For the Chicken:
- 2 medium chicken breasts
- 2 tsp olive oil
- Option 1: 2 tsp premade Piri Piri spice mix 1 tsp per breast
- Option 2: DIY blend:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chilli flakes
- Salt & pepper
For the Roasted Vegetables:
- 1 courgette sliced into half-moons
- 1 red pepper sliced
- 1 small red onion finely sliced
- A handful of cherry tomatoes halved
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
For the Couscous:
- 200 g couscous
- 250 ml hot chicken or vegetable stock
- 1/2 tsp piri piri spice mix
- Juice of ½ lemon optional
Instructions
Marinate the Chicken
- Mix olive oil with either the Piri Piri spice mix or DIY blend. Rub over chicken breasts and set aside for at least 10–15 mins.
Prep the Veg
- Toss chopped courgette, red pepper, onion, and cherry tomatoes with olive oil, dried mixed herbs.
Air Fry (see notes for alternative cooking methods)
- Cook veg at 180°C / 360°F for 12–15 minutes, shaking halfway.
- Cook chicken at 180°C / 360°F for 14–16 minutes, flipping halfway.
- Chicken is done when internal temp reaches 75°C / 165°F. Let it rest before slicing.
Make the Couscous
- Place couscous in a large bowl, pour over hot stock and stir in 1/2 tsp of piri piri spice mix. Cover, and steam for 5 minutes. Fluff with a fork.
Assemble
- Stir roasted veg through the couscous, stir through juice of half a lemon if using. Mix in sliced chicken and optionally drizzle over any sauce or dressing on serving.
Notes
Alternative Cooking Methods
👉 Oven Method Chicken:- Preheat your oven to 200°C / 400°F (fan 180°C).
- Place the seasoned chicken breasts on a lined baking tray.
- Bake for 20–25 minutes, flipping halfway through.
- Check the internal temperature reaches 75°C / 165°F before serving.
- Spread the chopped vegetables (courgette, pepper, red onion, cherry tomatoes) on a tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast at 200°C / 400°F for 20–25 minutes, turning once, until tender and slightly caramelised.
👉 Frying Pan Method Chicken:
- Heat 1 tbsp olive oil in a frying pan over medium heat.
- Cook the chicken breasts for 6–7 minutes per side, depending on thickness.
- Cover loosely with a lid if they’re thick to help them cook through.
- Ensure they’re cooked to 75°C / 165°F internally.
- In a large frying pan, heat 1 tbsp olive oil.
- Add the chopped veg and sauté over medium-high heat for 10–12 minutes, stirring often, until soft and golden at the edges.
Nutrition information is automatically calculated, so should only be used as an estimate.