Description
This Mediterranean chicken and couscous is a bold, one-pan meal with tender spiced chicken, fluffy pearl couscous, and vibrant toppings. Finished with pistachio gremolata and a creamy tahini-honey drizzle, it’s both comforting and fresh.
Ingredients
1.5 lbs. boneless, skinless chicken thighs
2 Tbsp. extra-virgin olive oil
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. granulated garlic
1 1/4 tsp. kosher salt
3/4 tsp. coarse ground black pepper
1 medium yellow onion, diced
1 red bell pepper, thinly sliced
1 1/4 cups pearl couscous
2 cups lower-sodium chicken broth
1/3 cup roasted, salted pistachios, chopped
1/4 cup fresh parsley, chopped
1 Tbsp. lemon zest
1 garlic clove, grated
2 Tbsp. tahini
2 Tbsp. fresh lemon juice
1 Tbsp. honey
Instructions
- Trim and pat dry the chicken thighs. Toss with olive oil, smoked paprika, cumin, garlic, 3/4 tsp salt, and 1/2 tsp black pepper.
- Heat a large skillet over medium-high heat and sear the chicken for 5–6 minutes until browned. Flip, cook 1 minute more, then remove to a plate.
- Reduce heat to medium and cook onion and bell pepper in the same pan for about 6 minutes until softened.
- Stir in pearl couscous and toast for 1–2 minutes. Add chicken broth, remaining salt, and pepper. Bring to a boil.
- Return chicken to the pan, cover, and simmer for about 15 minutes until couscous is tender and chicken is cooked through.
- Mix pistachios, parsley, lemon zest, and garlic to make the gremolata.
- Whisk tahini, lemon juice, and honey, adding warm water as needed until smooth.
- Drizzle tahini sauce over the chicken and couscous, then top with pistachio gremolata before serving.
Notes
Chicken breast can be used instead of thighs for a leaner option.
Add vegetables like zucchini, spinach, or cherry tomatoes for extra nutrition.
Substitute pistachios with almonds or walnuts if needed.
Store leftovers in the refrigerator for up to 3 days.
Reheat with a splash of broth to prevent couscous from drying out.
Prepare gremolata and sauce ahead for quicker assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
