There’s something magical about how chicken and couscous come together to create quick, satisfying meals that burst with flavor. Whether you’re craving Mediterranean spices, zesty lemon herb combinations, or comforting one-pot wonders, these recipes will transform your weeknight dinners. Get ready to discover 18 deliciously spiced dishes that will make your taste buds dance and have everyone asking for seconds!
Lemon Garlic Chicken Couscous Bowl
Lemon Garlic Chicken Couscous Bowl
Let’s be real—sometimes you want a meal that feels fancy without requiring a culinary degree or summoning your inner Gordon Ramsay. This Lemon Garlic Chicken Couscous Bowl is here to save your Tuesday (or any day you’re feeling dangerously close to ordering takeout again), packing zesty brightness and savory goodness into one glorious, no-fuss bowl.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 lemon, juiced and zested
– 1 cup couscous
– 1 ¼ cups chicken broth
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup chopped fresh parsley
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Place the chicken in the skillet and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes to keep the juices locked in (tip: covering it loosely with foil helps).
5. While the chicken rests, reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
6. Add the minced garlic and sauté for 30–45 seconds, just until fragrant but not browned.
7. Pour in the chicken broth and lemon juice, scraping up any browned bits from the skillet bottom for extra flavor.
8. Bring the liquid to a boil, then stir in the couscous, remove from heat, cover, and let it sit for 5 minutes.
9. Fluff the couscous with a fork, then mix in the lemon zest and chopped parsley (tip: fluff gently to keep the grains light and separate).
10. Slice the rested chicken against the grain into ½-inch thick strips.
11. Divide the couscous among bowls, top with sliced chicken, and drizzle with any remaining pan juices.
The couscous is fluffy and citrus-kissed, while the tender chicken brings a garlicky punch that’ll make your taste buds do a happy dance. Serve it straight from the skillet for a cozy dinner, or pack it cold for a next-day lunch that’s still bursting with freshness—no sad desk meals here!
Spicy Harissa Chicken Couscous
Daring food adventurers, gather ’round! If your taste buds are begging for a vacation from bland chicken dinners, this spicy harissa chicken couscous is about to become your new favorite kitchen escape. It’s the kind of meal that delivers maximum flavor with minimal fuss, perfect for when you want something exciting without spending hours chained to the stove.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 3 tbsp harissa paste
– 2 tbsp olive oil
– 1 cup couscous
– 1.25 cups chicken broth
– 1 lemon
– 1/4 cup chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place chicken thighs in the hot skillet and cook for 6-7 minutes per side until deeply golden brown and internal temperature reaches 165°F.
4. Transfer cooked chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute.
5. While chicken rests, reduce skillet heat to medium and add harissa paste to the pan drippings, stirring constantly for 1 minute until fragrant.
6. Pour chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
7. Bring broth mixture to a boil, then immediately remove from heat and stir in couscous.
8. Cover the skillet tightly and let stand for 10 minutes—no peeking!—until couscous has absorbed all liquid.
9. While couscous rests, slice the cooked chicken into bite-sized strips against the grain for maximum tenderness.
10. Fluff the couscous with a fork, then gently fold in the sliced chicken, chopped parsley, and juice from half the lemon.
So there you have it—fluffy couscous that’s soaked up all that spicy harissa goodness, paired with tender chicken that practically melts in your mouth. Serve it straight from the skillet for maximum drama, or pack it cold for a next-level lunch that’ll make your coworkers genuinely jealous.
Mediterranean Chicken and Couscous Salad
Mmm, let’s be real—your lunch routine has been crying out for something that doesn’t involve sad desk salads or questionable leftovers. This Mediterranean Chicken and Couscous Salad is here to rescue your taste buds from the mundane, packing a flavor punch that’ll make you forget all about that boring meal-prep life.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup couscous
– 1 ¼ cups chicken broth
– 2 tbsp olive oil
– 1 lemon
– 1 cup cherry tomatoes
– ½ cup cucumber
– ¼ cup red onion
– ¼ cup Kalamata olives
– 2 tbsp fresh parsley
– 1 tbsp red wine vinegar
– ½ tsp dried oregano
– ¼ tsp black pepper
– ¼ tsp salt
Instructions
1. Preheat a skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Season 1 lb boneless, skinless chicken breasts evenly with ¼ teaspoon salt and ¼ teaspoon black pepper.
3. Place chicken in the hot skillet and cook for 6–7 minutes per side until the internal temperature reaches 165°F.
4. Transfer cooked chicken to a cutting board and let it rest for 5 minutes to keep the juices locked in.
5. While chicken rests, bring 1 ¼ cups chicken broth to a boil in a medium saucepan.
6. Stir in 1 cup couscous, remove from heat, cover, and let stand for 5 minutes until liquid is fully absorbed.
7. Fluff couscous with a fork to separate grains and prevent clumping.
8. Halve 1 cup cherry tomatoes, dice ½ cup cucumber, and thinly slice ¼ cup red onion.
9. Pit and halve ¼ cup Kalamata olives, and finely chop 2 tablespoons fresh parsley.
10. Juice 1 lemon to yield about 3 tablespoons of fresh juice.
11. In a large bowl, whisk together lemon juice, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and ½ teaspoon dried oregano.
12. Dice the rested chicken into ½-inch cubes.
13. Add cooked couscous, diced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley to the bowl with the dressing.
14. Toss everything gently until evenly coated.
15. Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld.
Perfect for picnics or powering through afternoon slumps, this salad delivers a lively mix of fluffy couscous, tender chicken, and zesty lemon. Pile it into pita pockets for a handheld feast, or top with crumbled feta if you’re feeling extra fancy—either way, it’s a guaranteed win.
Creamy Coconut Chicken Couscous
Fancy escaping the dinner rut without summoning your inner chef? This creamy coconut chicken couscous is your golden ticket to flavor town—where tropical vibes meet weeknight ease, and your taste buds throw a little party. Consider it your kitchen’s vacation in a bowl, minus the sunscreen and questionable souvenirs.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 cup uncooked couscous
– 1 (13.5 oz) can coconut milk
– 1 cup chicken broth
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes and season evenly with salt.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F.
4. Transfer cooked chicken to a clean plate, leaving drippings in skillet.
5. Dice 1 medium yellow onion and mince 2 cloves garlic.
6. Add onion to skillet and cook for 4-5 minutes until translucent, stirring occasionally.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Pour in 1 (13.5 oz) can coconut milk, 1 cup chicken broth, 1 tsp ground cumin, and 1/2 tsp turmeric, whisking to combine.
9. Bring mixture to a simmer, then reduce heat to maintain gentle bubbles.
10. Stir in 1 cup uncooked couscous, cover skillet, and remove from heat.
11. Let stand for 5 minutes until couscous absorbs liquid and becomes tender.
12. Fluff couscous with a fork, then return cooked chicken to skillet.
13. Stir in 1/4 cup chopped fresh cilantro until evenly distributed.
14. Taste and adjust salt if needed before serving.
Just when you thought comfort food couldn’t get cozier, this dish delivers fluffy couscous pillows swimming in creamy coconut silk, with tender chicken bites that practically melt on the tongue. Try scooping it into lettuce cups for a crunchy contrast, or heap it into bowls and pretend you’re dining beachside—flip-flops optional but highly encouraged.
One-Pan Chicken Couscous with Roasted Vegetables
Busy weeknights just met their match with this glorious one-pan wonder that’s so simple, even your oven will be impressed. Imagine tender chicken and vibrant roasted veggies cozying up with fluffy couscous—all cooked together while you kick back and pretend you’re a kitchen genius.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup couscous
- 1.25 cups chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium zucchini, chopped into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 1 small red onion, chopped into 1-inch pieces
Instructions
- Preheat your oven to 400°F.
- Pat the chicken thighs completely dry with paper towels to ensure a crispier sear.
- In a small bowl, combine smoked paprika, garlic powder, dried oregano, salt, and black pepper.
- Rub the spice mixture evenly over all sides of the chicken thighs.
- Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
- Place chicken thighs in the hot skillet and sear for 3 minutes per side until golden brown.
- Remove chicken from skillet and set aside on a plate.
- Add chopped zucchini, red bell pepper, and red onion to the same skillet.
- Sauté vegetables for 4 minutes, stirring occasionally, until slightly softened.
- Spread couscous evenly over the vegetables in the skillet.
- Pour chicken broth over the couscous, making sure all grains are submerged.
- Arrange the seared chicken thighs on top of the couscous and vegetables.
- Transfer the skillet to the preheated oven and bake uncovered for 20 minutes.
- Check that the chicken internal temperature reaches 165°F using an instant-read thermometer.
- Remove skillet from oven and let rest for 5 minutes before fluffing the couscous with a fork.
- Fluff the couscous gently to separate grains without mashing the vegetables underneath.
Just like that, you’ve got a meal where the couscous soaks up all the savory juices, creating a fluffy yet richly flavored base. The chicken stays miraculously moist while the veggies caramelize into sweet, tender bites—serve it straight from the skillet for maximum “wow” factor at the dinner table.
Curried Chicken Couscous with Raisins
Let’s be real—most weeknight dinners are about as exciting as watching paint dry, but this Curried Chicken Couscous with Raisins is here to rescue your taste buds from the mundane. Loaded with cozy spices and sweet pops of raisin, it’s the kind of dish that makes you feel like a kitchen rockstar without the stress. Trust me, your skillet has never been this thrilled.
Ingredients
– 1 lb boneless, skinless chicken breast
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 tbsp curry powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1 cup couscous
– 1 1/4 cups chicken broth
– 1/3 cup raisins
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Dice the chicken breast into 1-inch cubes and season lightly with salt.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
3. Add chicken and cook for 5–7 minutes, stirring occasionally, until golden brown on all sides.
4. Transfer chicken to a plate, leaving any drippings in the skillet.
5. Dice the onion and mince the garlic.
6. Sauté onion in the skillet for 4–5 minutes until translucent.
7. Stir in garlic, curry powder, cumin, and cayenne; cook for 1 minute until fragrant.
8. Pour in chicken broth and bring to a boil over high heat.
9. Stir in couscous and raisins, then immediately remove skillet from heat.
10. Cover and let sit for 5 minutes until couscous absorbs all liquid.
11. Fluff couscous with a fork, then mix in cooked chicken and chopped cilantro.
12. Season with additional salt if needed and serve warm. Definitely dig into this fluffy, spice-kissed wonder—the raisins add a chewy sweetness that plays perfectly against the savory chicken. For a fun twist, stuff it into pita pockets or top with a dollop of Greek yogurt to cool things down.
Grilled Chicken and Couscous Stuffed Peppers
Vibrantly colored bell peppers are about to become your new favorite edible bowls! We’re taking the humble pepper and stuffing it with a Mediterranean-inspired grilled chicken and couscous mixture that’s so delicious, you’ll forget vegetables are involved.
Ingredients
- 4 large bell peppers
- 1 lb boneless, skinless chicken breasts
- 1 cup couscous
- 1 ¼ cups chicken broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your grill to medium-high heat (400°F) and preheat your oven to 375°F.
- Cut the tops off all 4 bell peppers and remove the seeds and membranes, creating hollow pepper cups.
- Brush the chicken breasts with 1 teaspoon of the olive oil and season with ½ teaspoon of the salt and all of the black pepper.
- Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and grill marks appear.
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before dicing into ½-inch pieces.
- Heat the remaining 2 teaspoons of olive oil in a medium saucepan over medium heat.
- Sauté the minced garlic for 30 seconds until fragrant but not browned.
- Pour in the chicken broth and bring to a boil.
- Stir in the couscous and dried oregano, then remove from heat, cover, and let stand for 5 minutes.
- Fluff the couscous with a fork, then mix in the diced chicken, crumbled feta cheese, and chopped parsley.
- Stand the prepared bell peppers upright in a baking dish and divide the chicken-couscous mixture evenly among them.
- Bake at 375°F for 25-30 minutes until the peppers are tender but still hold their shape.
- Hearty and satisfying, these stuffed peppers deliver tender chicken, fluffy couscous, and creamy feta in every bite. The slightly charred pepper walls add smoky sweetness that complements the Mediterranean flavors perfectly. Try serving them with a dollop of tzatziki sauce for an extra cool, creamy contrast!
Slow Cooker Chicken Couscous with Chickpeas
Sick of slaving over a hot stove? This slow cooker chicken couscous with chickpeas is your new best friend—it practically cooks itself while you binge-watch your favorite shows and magically transforms into a complete, flavor-packed meal that’ll make you look like a kitchen rockstar with minimal effort.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup couscous
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Place chicken thighs in the slow cooker and drizzle with 1 tablespoon olive oil.
2. Add diced yellow onion, minced garlic, drained chickpeas, smoked paprika, ground cumin, salt, and black pepper to the slow cooker.
3. Pour 1 cup chicken broth over all ingredients in the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender and reaches 165°F internally.
5. Remove chicken from slow cooker and shred using two forks—this is easiest when the chicken is hot, so don’t wait too long!
6. Return shredded chicken to the slow cooker and stir to combine with the cooking liquid.
7. Add 1 cup couscous directly into the slow cooker, making sure it’s submerged in the liquid.
8. Cover and let sit for 10 minutes without heat—the residual heat will perfectly cook the couscous without making it mushy.
9. Fluff the couscous mixture with a fork to separate grains and ensure even distribution.
10. Stir in 1/4 cup chopped fresh parsley just before serving for maximum freshness and color. Marvel at how this humble combination creates the most satisfying texture—fluffy couscous, tender chicken, and creamy chickpeas all swimming in aromatic spices. The smoky paprika and cumin work magic together, making this dish taste like it simmered for days rather than hours. Try serving it stuffed in pita pockets or topped with a dollop of Greek yogurt for an extra creamy twist that’ll have everyone asking for seconds.
Pesto Chicken and Couscous Bake
Let’s be real—your weeknight dinner rotation is probably crying out for something that doesn’t involve sad desk salads or yet another frozen pizza. Luckily, this pesto chicken and couscous bake is here to save the day with minimal effort and maximum flavor payoff.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup couscous
– 1/4 cup basil pesto
– 1 cup cherry tomatoes
– 1/2 red onion
– 2 cloves garlic
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Pat the chicken breasts completely dry with paper towels—this helps them brown better instead of steaming.
3. Season both sides of the chicken evenly with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the chicken for 3-4 minutes per side until golden brown but not cooked through.
6. Transfer the chicken to the prepared baking dish and arrange in a single layer.
7. Thinly slice the red onion and mince the garlic cloves.
8. Scatter the cherry tomatoes, sliced red onion, and minced garlic around the chicken in the baking dish.
9. Spread the basil pesto evenly over the top of each chicken breast using the back of a spoon.
10. Pour the chicken broth evenly over the entire dish, being careful not to wash off the pesto.
11. Sprinkle the couscous evenly around the chicken and vegetables, ensuring it’s submerged in the broth.
12. Cover the baking dish tightly with aluminum foil and bake for 20 minutes at 375°F.
13. Remove the foil and check that the chicken reaches 165°F internally using an instant-read thermometer.
14. Combine the mozzarella and Parmesan cheeses in a small bowl.
15. Sprinkle the cheese mixture evenly over the entire dish.
16. Return to the oven uncovered and bake for 5-7 minutes until the cheese is melted and bubbly.
17. Let the bake rest for 5 minutes before serving to allow the couscous to fully absorb any remaining liquid. Oh, the glorious result—tender chicken swimming in herby pesto, fluffy couscous that’s soaked up all the savory juices, and those burst tomatoes adding little explosions of sweetness. Serve this beauty straight from the baking dish with crusty bread for maximum sauce-sopping potential, or pack the leftovers cold for a lunch that’ll make your coworkers genuinely jealous.
Greek-Style Chicken Couscous with Feta and Olives
Venture beyond your usual weeknight dinner rut with this Mediterranean marvel that’s so flavorful, even your picky eater might ask for seconds. Imagine tender chicken, fluffy couscous, briny olives, and creamy feta all mingling in one pan—it’s basically a vacation for your taste buds without the passport hassle.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup couscous
- 1.25 cups chicken broth
- 0.5 cup crumbled feta cheese
- 0.25 cup kalamata olives, pitted and halved
- 2 tbsp olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Pat the chicken thighs dry with paper towels and season both sides evenly with salt, black pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Place chicken thighs in the skillet and cook for 6 minutes without moving them to develop a golden-brown crust.
- Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
- Transfer chicken to a plate and tent loosely with foil to rest, which keeps the juices locked in.
- Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
- Bring the liquid to a boil, then stir in couscous, remove from heat, and cover tightly.
- Let the couscous sit for 5 minutes until all liquid is absorbed and grains are tender.
- Fluff couscous with a fork, then gently fold in crumbled feta, halved olives, and chopped parsley.
- Slice the rested chicken and serve it over the couscous mixture.
Just dig into this vibrant dish where the fluffy couscous soaks up the zesty lemon-garlic broth, while the salty feta and briny olives pop against the tender chicken. For a fun twist, stuff the mixture into warmed pita pockets or serve it over a bed of crisp arugula to add a peppery crunch that balances the rich flavors perfectly.
Smoky Paprika Chicken Couscous
Ready to rescue your weeknight dinner routine from the clutches of culinary boredom? This smoky paprika chicken couscous is about to become your new kitchen superhero—packing more flavor than a spy thriller and coming together faster than you can say “takeout menu.” Let’s turn that chicken into a smoky, savory sensation that’ll have your taste buds doing a happy dance!
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup couscous
– 1.25 cups chicken broth
– 1/4 cup chopped fresh parsley
– 1 lemon
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. In a medium bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly over all surfaces of the chicken thighs.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Place chicken thighs in the hot skillet and cook for 6-7 minutes without moving them.
6. Flip the chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and let rest on a cutting board for 5 minutes.
8. Add remaining 1 tablespoon of olive oil to the same skillet over medium heat.
9. Pour couscous into the skillet and toast for 2 minutes, stirring constantly until lightly golden.
10. Add chicken broth and bring to a rolling boil.
11. Immediately remove skillet from heat, cover tightly, and let stand for 10 minutes.
12. While couscous rests, chop the rested chicken into bite-sized pieces.
13. Fluff the couscous with a fork to separate the grains.
14. Stir chopped chicken and fresh parsley into the couscous.
15. Squeeze juice from half the lemon over the mixture and toss to combine.
Now that your kitchen smells like a Spanish tapas bar, get ready for the texture party—fluffy couscous grains mingling with tender chicken in a smoky embrace. Serve it straight from the skillet family-style, or fancy it up with extra lemon wedges for squeezing and a sprinkle of paprika for that Instagram-worthy finish!
Citrus Ginger Chicken Couscous
Ever have one of those days where your taste buds are staging a full-scale rebellion against boring food? Enter this zesty, ginger-kissed chicken situation that’s basically a flavor fiesta in a bowl—no passport required. Seriously, your skillet is about to become the life of the party.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup couscous
- 1 orange, juiced and zested
- 1 lemon, juiced
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Pat the chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Place chicken thighs in the skillet and cook for 6 minutes per side, or until golden brown and internal temperature reaches 165°F.
- Transfer chicken to a plate and let rest for 5 minutes to keep juices locked in.
- Reduce skillet heat to medium and add grated ginger and minced garlic, sautéing for 30 seconds until fragrant.
- Pour in chicken broth, orange juice, lemon juice, and orange zest, scraping up any browned bits from the skillet bottom.
- Bring liquid to a boil, then stir in couscous, cover, and remove from heat.
- Let couscous stand covered for 5 minutes until all liquid is absorbed, then fluff with a fork.
- Slice rested chicken into strips and toss with couscous mixture.
- Fold in chopped parsley until evenly distributed.
Look at that—fluffy couscous soaked up all the citrusy goodness, while the ginger gives it a warm, playful kick. Serve it piled high in bowls with extra orange wedges for squeezing, or pack it cold for a next-day lunch that’ll make your coworkers genuinely jealous.
Summary
A fantastic collection of chicken couscous recipes that bring exciting global flavors right to your kitchen table. These deliciously spiced dishes offer something for every taste and occasion. We hope you find new favorites to add to your meal rotation! Don’t forget to share which recipes you loved in the comments below and pin this article on Pinterest to save these tasty ideas for later.
