chicken and israeli couscous recipe

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

This recipe for chicken and Israeli couscous is one of my family’s favorites. I first made it a few years ago, and since then, it has become a staple in our household. The dish is easy to prepare and requires minimal ingredients.

It’s perfect for a weeknight dinner or a special occasion. The combination of flavors and textures in this recipe is incredible – the tender chicken, the fluffy couscous, and the crunchy vegetables all come together to create a truly satisfying meal. I love that this recipe is so versatile.

You can customize it to your taste by adding your favorite herbs and spices. My kids love helping me prepare the ingredients, and they always have a blast tossing the vegetables with olive oil and seasoning them with salt and pepper. The key to this recipe is using high-quality ingredients.

I always use boneless, skinless chicken breasts, and I prefer to use fresh vegetables instead of frozen ones. The result is a dish that’s not only delicious but also visually appealing. One of the best things about this recipe is its ease of preparation.

You can cook the chicken and couscous simultaneously, making it an ideal option for busy weeknights when you need something quick but still impressive. In addition to being delicious, this recipe also has several health benefits. The chicken provides lean protein, while the couscous is a good source of fiber and complex carbohydrates.

The vegetables add essential vitamins and minerals. Overall, I highly recommend this recipe for anyone looking for a new dinner idea that’s both tasty and nutritious.

Chicken and Israeli Couscous

Chicken and Israeli Couscous

4.6 from 1734 votes

A one-pan meal featuring tender seasoned chicken thighs and toasted Israeli couscous simmered in a savory broth with vegetables. This dish is hearty, flavorful, and perfect for a weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 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 paprika
1 tbsp olive oil

For the Couscous

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup Israeli couscous
1.5 cups chicken broth
1/2 cup diced carrots
1/2 cup frozen peas
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 400°F.
2Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and paprika.
3Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
4Place the chicken skin-side down and cook until the skin is golden brown and crisp, about 5 minutes.
5Flip and cook for another 3 minutes.
6Transfer the chicken to a plate and set aside.
7Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
8Add the diced onion and cook until softened, about 3 minutes.
9Stir in the minced garlic and cook for 30 seconds until fragrant.
10Add the Israeli couscous to the skillet and stir constantly until it turns light golden brown, about 2 minutes.
11Pour in the chicken broth, add the diced carrots, and bring the mixture to a simmer.
12Nestle the chicken thighs skin-side up into the couscous mixture.
13Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the couscous is tender.
14Remove the skillet from the oven and stir in the frozen peas.
15Let the dish rest for 5 minutes so the peas warm through.
16Sprinkle with fresh parsley before serving.

🔧Equipment

Large oven-safe skillet or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For extra flavor, you can add a pinch of cumin or turmeric with the paprika. If you prefer boneless chicken, reduce the baking time to 15 minutes.

Watch Video Of How Chicken and Israeli Couscous Works

This chicken and Israeli couscous recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special event with friends and family.

The leftovers keep well in the refrigerator for up to three days or can be frozen for later use.

Simply reheat the cooked chicken and couscous in the microwave or on the stovetop with a little bit of oil until heated through.

❓ Frequently Asked Questions About Chicken and Israeli Couscous

What is Israeli couscous?

Israeli couscous, also known as ptitim, is a type of small pasta made from semolina flour.

Can I substitute regular couscous for Israeli couscous?

Yes, you can substitute regular couscous for Israeli couscous in this recipe.

How do I cook the chicken in this recipe?

Cook the chicken in a skillet with some oil until it’s browned on all sides.

What are some good options for vegetables to add to this dish?

You can use any combination of your favorite vegetables, such as bell peppers, carrots, zucchini, or cherry tomatoes.

Can I make this recipe ahead of time?

You can cook the chicken and couscous separately ahead of time and then assemble the dish just before serving.

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