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Recipe For Chicken and Israeli Couscous With Tomato and Lemon

Lemony Chicken With Couscous Is a Hearty, One Pot Meal

While I love to go all out when hosting dinner parties, I often opt to throw together a casual, one pot meal when close friends come over. This was the case a few weekends ago, when an old friend from high school and I caught up over a meal of chicken, Israeli couscous, and vegetables; the no-fuss dish seemed to set a relaxed tone for the rest of the evening.

Although the recipe was straightforward and basic, I couldn't have been more impressed by the result. The chicken was so tender, it fell apart at the bone, and I loved the fact that the plump couscous was tinged with fragrant lemon peel and saffron. To make this for your friends,

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Chicken and Israeli Couscous With Tomato and Lemon

Chicken and Israeli Couscous With Tomato and Lemon

Chicken and Israeli Couscous With Tomato and Lemon

Ingredients

1 tbsp extra-virgin olive oil
1 cup Israeli couscous
1 1/2 pounds chicken thighs (4 to 6 thighs)
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tablespoon)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving

Directions

  1. Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.
  2. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
  3. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.
  4. Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

Serves 4.

Nutritional Information Per Serving: 446 calories, 3g saturated fat, 9g unsaturated fat, 86mg cholesterol, 45g carbohydrate, 342mg sodium, 32g protein, 9g fiber


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Around The Web
Join The Conversation
aimeeb aimeeb 7 years
Looks interesting....
bluebellknoll bluebellknoll 7 years
The squishy chicken skin in the picture kinda grosses me out but the recipe looks pretty good.
Swedeybebe Swedeybebe 7 years
making this tonight! i LOVE one pot meals. So easy :)
Food Food 7 years
@cupcake345 - Check the recipe now -- hopefully it should work. In case it doesn't, the recipe calls for 1-1/2 pounds (4 to 6) chicken thighs, though if you only eat white meat, you could use chicken breast instead.
bonbonagogo bonbonagogo 7 years
I made this for dinner using chicken thighs. It was delicious!!!
pharm_chick pharm_chick 7 years
wow im def book marking this one!
courtneyd courtneyd 7 years
This looked so good I made it for lunch, only with rice instead of couscous, since that's what I had. Very yummy, but I would suggest seasoning the chicken before cooking for a little more flavor.
cupcake345 cupcake345 7 years
I'm confused, the recipe calls for boneless, skinless chicken breasts and the picture shows chicken with skin and bone? It sounds delicious, but what kind of chicken?
CoconutPie CoconutPie 7 years
It looks and sounds so good! I'm definitely going to try this! :feedme:
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