chicken and couscous recipe

Written ByJenny Smyth Posted on
chicken and couscous recipe
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The Best chicken and couscous recipe

I’ve always been a fan of traditional North African cuisine, and one of my favorite dishes is chicken and couscous. The combination of tender chicken, fluffy couscous, and aromatic spices is a match made in heaven.

I first discovered this recipe when I was in Morocco, where it’s a staple dish in many households. The locals would often serve it at family gatherings and celebrations, and I was hooked from the first bite.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. Simply cook the chicken and couscous together with some onions, garlic, and spices, and you’re good to go.

My kids love it when I serve this dish for dinner, as it’s a nice change from the usual pasta or rice. And as for me, I appreciate the health benefits of this recipe – the couscous is high in fiber, while the chicken provides lean protein.

Plus, the spices add a nice boost of antioxidants to our meal. I’ve made this recipe countless times over the years, but it never gets old.

In fact, I find myself making it more frequently than ever before. Whether you’re planning a special occasion or just need a quick weeknight dinner, this chicken and couscous recipe is sure to please everyone at the table.

One-Pan Lemon Herb Chicken and Couscous

One-Pan Lemon Herb Chicken and Couscous

4.8 from 1630 votes

A complete and flavorful meal made in a single pan, featuring juicy seasoned chicken thighs and fluffy couscous infused with lemon and herbs. This dish is perfect for a quick and satisfying weeknight dinner with minimal cleanup.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp garlic powder
2 tbsp olive oil

For the Couscous

1 cup dry couscous
1 1/4 cups low-sodium chicken broth
1 lemon, zested and juiced
2 tbsp fresh parsley, chopped
2 tbsp unsalted butter
1/2 tsp salt

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Pat the chicken thighs dry with paper towels, then season both sides evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, and garlic powder.
3Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Place the chicken thighs skin-side down and cook without moving for 5 to 6 minutes, until the skin is deep golden brown and crisp.
5Flip the chicken thighs and cook for another 2 minutes.
6Remove the chicken to a plate and pour off all but 1 tablespoon of fat from the skillet, leaving the browned bits in the pan.
7Add the chicken broth to the skillet and bring to a boil over high heat, scraping up any browned bits from the bottom.
8Stir in the couscous, lemon zest, lemon juice, 1/2 teaspoon salt, and butter, then remove from heat.
9Nestle the chicken thighs skin-side up into the couscous mixture.
10Cover the skillet with a tight-fitting lid and transfer to the preheated oven.
11Bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the couscous is tender and has absorbed the liquid.
12Remove the skillet from the oven and let it rest, covered, for 5 minutes.
13Fluff the couscous gently with a fork, sprinkle with fresh parsley, and serve directly from the skillet.

🔧Equipment

Large oven-safe skillet or Dutch oven with lid
Measuring cups and spoons
Knife and cutting board
Small bowl
Fork

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 28g

📝Notes

For a lighter version, use boneless, skinless chicken thighs and reduce the initial searing time to 3 minutes per side. You can also add vegetables like diced bell peppers or zucchini along with the broth for extra nutrition.

Watch Video Of How One-Pan Lemon Herb Chicken and Couscous Works

This chicken and couscous recipe is a staple in our household – it’s easy to make, delicious to eat, and packed with nutritious ingredients.

Whether you’re planning a family gathering or just need a quick weeknight dinner, this recipe never fails to impress.

And as an added bonus, you can store leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About One-Pan Lemon Herb Chicken and Couscous

Q: What type of chicken should I use for this recipe?

For this recipe, you’ll want to use boneless, skinless chicken breast or thighs. Boneless chicken breasts are ideal for this dish because they cook quickly and evenly.

Q: Can I use regular couscous instead of Israeli couscous?

While regular couscous will still work well in this recipe, Israeli couscous has a slightly larger grain size that pairs better with the chicken and spices.

Q: How do I store leftover chicken and couscous?

You can store leftover chicken and couscous in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Q: Can I make this recipe vegetarian by substituting the chicken with tofu?

Yes, you can definitely substitute the chicken with extra-firm tofu for a vegetarian version of this dish.

Q: What’s the best way to reheat cooked chicken and couscous?

The best way to reheat cooked chicken and couscous is by microwaving or steaming it gently until warmed through.

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