chicken cous cous recipe

Written ByJenny Smyth Posted on
chicken cous cous recipe
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The Best chicken cous cous recipe

I’ve been making chicken couscous for years, and it’s a staple in our household. My kids love it, and it’s perfect for a quick and easy dinner or a special occasion. The dish originated in North Africa, where couscous is a staple food.

It’s made from semolina flour that’s been ground into a fine powder, then mixed with water to form small, rounded pellets called couscous. These pellets are steamed over boiling water to create the fluffy texture we all know and love. When I first started making chicken couscous, I was surprised by how easy it was to prepare.

Simply sauté some onions and garlic, add in diced chicken and your favorite spices, then serve it over steaming hot couscous. The combination of flavors is incredible, and the texture of the couscous is unlike anything else. One of the best things about chicken couscous is that it’s incredibly versatile.

You can make it with just about any type of protein you like – chicken, beef, lamb, or even vegetables for a vegetarian option. And the best part is that it’s ready in just 30 minutes, making it perfect for a weeknight dinner or a weekend brunch. As I’ve continued to make chicken couscous over the years, I’ve discovered that the key to success is all about the technique.

You need to cook the couscous just right – not too hard, not too soft – so that it holds its shape but still has a bit of give to it. And don’t forget to add in some fresh herbs like parsley or cilantro at the end for an extra burst of flavor.

One-Pan Lemon Herb Chicken Couscous

One-Pan Lemon Herb Chicken Couscous

4.7 from 1644 votes

A quick and flavorful weeknight meal featuring tender chicken thighs and fluffy couscous cooked together in a single pan. The bright lemon and herb flavors complement the savory chicken and nutty couscous perfectly.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp olive oil

For the Couscous

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1.5 cups chicken broth
1 cup pearl couscous
1 lemon, juiced and zested
1/4 cup chopped fresh parsley
2 tbsp chopped fresh mint

👨‍🍳Directions

1Season the chicken thighs on both sides with salt, pepper, and paprika.
2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3Place the chicken in the skillet and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees F.
4Transfer the chicken to a plate and set aside.
5Reduce the heat to medium and add 1 tablespoon of olive oil to the same skillet.
6Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
7Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8Pour in the chicken broth and bring it to a boil over high heat.
9Stir in the pearl couscous, lemon zest, and lemon juice.
10Return the chicken to the skillet, nestling it into the couscous.
11Reduce the heat to low, cover the skillet, and simmer for 12 to 15 minutes until the couscous is tender and has absorbed most of the liquid.
12Remove the skillet from the heat and let it rest covered for 2 minutes.
13Garnish with the chopped parsley and mint before serving.
14Fluff the couscous with a fork and serve the chicken alongside it.

🔧Equipment

Large skillet with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth. Pearl couscous can be replaced with regular couscous, but reduce the cooking time to 5 minutes.

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

To store leftovers, let the chicken and cous cous cool completely before placing them in separate airtight containers. They will keep in the refrigerator for up to 3 days. When you are ready to reheat, warm the chicken in a skillet over medium heat with a tablespoon of chicken broth to keep it moist.

Fluff the cous cous with a fork and microwave it for 30 to 60 seconds, or reheat it in the skillet as well. I like to squeeze fresh lemon juice over everything before serving to brighten the flavors. This recipe is perfect for family gatherings because it is easy to double and everyone enjoys it.

You can serve it with a simple side salad or some warm pita bread. It also works well for meal prep because the components hold up nicely. I always feel good about putting this meal on the table because it is healthy, flavorful, and loved by everyone.

Give it a try and see how it becomes a favorite in your home too.

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

1. What is the best way to store leftover chicken couscous?

Cooked chicken couscous can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to refrigerate it as soon as possible after cooking to prevent bacterial growth.

2. Can I make chicken couscous with different types of meat?

Yes, you can make chicken couscous with beef, lamb, or even vegetables for a vegetarian option.

3. How do I reheat leftover chicken couscous?

Reheating leftover chicken couscous is simple – just place it in the microwave or oven until it’s hot throughout.

4. Can I freeze cooked chicken couscous?

Cooked chicken couscous can be frozen for up to 3 months. It’s best to portion it out before freezing so that you can thaw only what you need.

5. What are some good sides to serve with chicken couscous?

Serving chicken couscous with some roasted vegetables or a simple green salad is a great way to round out your meal.

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