Lemony Mediterranean Chicken and Couscous
Succulent chicken thighs and toasted couscous topped with a vibrant pistachio gremolata and creamy tahini sauce make for an easy, delicious weeknight meal.
Ingredients
- 1.5 lb chicken thighs cut into 1-inch chunks for even cooking
- 2 tbsp olive oil extra virgin preferred
- 1.25 tsp paprika
- 1.25 tsp cumin
- 1.25 tsp garlic powder
- 1 tsp salt
- 0.75 tsp pepper
- 1 yellow onion diced into 1/2-inch pieces
- 1 red bell pepper diced into 1/2-inch pieces
- 1.25 cups couscous
- 2 cups chicken broth preferably Swanson for best flavor
- 0.75 tsp salt
- 0.25 tsp pepper
- 0.33 cup pistachios finely chopped for texture
- 0.25 cup parsley
- 1 tbsp lemon zest
- 1 garlic clove freshly minced for best aroma
- 2 tbsp tahini smooth and creamy consistency preferred
- 2.5 tbsp lemon juice
- 1.5 tbsp honey
Instructions
- Dice the yellow onion and red bell pepper into 1/2-inch pieces and set aside.
- Mince the garlic clove and set aside.
- In a small bowl, combine paprika, cumin, garlic powder, salt, and pepper to create a spice blend.
- Pat the chicken chunks dry with paper towels, then toss them with the olive oil and spice blend in a medium bowl, coating evenly.
- Heat a large skillet over medium-high heat for 1-2 minutes.
- Working in batches to avoid overcrowding, sear the seasoned chicken chunks for 5-6 minutes on the first side until deeply browned, then flip and cook for 1 minute on the other side.
- Transfer the chicken to a plate—it won’t be fully cooked yet, which is perfect since it will finish cooking in the broth.
- In the same skillet, add the diced onion and bell pepper over medium heat and sauté for 6 minutes, stirring occasionally, until softened and lightly caramelized.
- Stir in the couscous and cook for 1-2 minutes to toast it slightly.
- Pour the chicken broth into the skillet and season with salt and pepper. Bring to a boil over medium-high heat, then nestle the seared chicken back into the pan, ensuring it’s mostly submerged.
- Reduce heat to medium-low, cover with a lid, and simmer for 15 minutes until the couscous is tender and has absorbed most of the liquid and the chicken is fully cooked through.
- While the chicken and couscous simmer, finely chop the pistachios to 1/8-inch bits and combine them with the chopped parsley, lemon zest, and minced garlic in a small bowl.
- In a separate small bowl, whisk together the tahini, lemon juice, and honey until smooth and well combined. Add a tablespoon of water if the tahini sauce seems too thick.
- Remove the skillet from heat and let it rest for 2 minutes. Drizzle the tahini sauce over the chicken and couscous mixture, then sprinkle the pistachio-parsley blend generously over the top.
Notes
Store components separately to avoid sogginess. Refrigerate chicken and couscous for up to 3 days. Reheat in a skillet with a splash of chicken broth to prevent dry, clumpy couscous.