How To Make One-Pan Chicken Couscous
Couscous is a sweet nutty grain made from semolina wheat. It used to be a North African delicacy, though it is becoming increasingly common worldwide. There are three varieties of couscous, Moroccan, Lebanese, and Israeli couscous. Moroccan couscous is the tiniest and takes a short time to cook. It is also the most widely available out of these three. Lebanese is the biggest and also requires the longest time to cook. Israeli or pearl couscous is right between Morrocan and Lenanese couscous in terms of both size and cooking time. Toss this North African staple into salads or serve it as a side to a protein-packed main, you’ll never run out of ideas to cook with our couscous recipes.
Serves:
Ingredients
- 4 chicken thighs
- 1 cup couscous
- 2 cups chicken broth
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Season the chicken thighs with paprika, cumin, salt, and pepper.
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In a large pan, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from the pan and set aside.
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In the same pan, add the onion, bell pepper, zucchini, and garlic. Cook until the vegetables are tender, about 5 minutes.
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Add the chicken broth to the pan and bring to a boil. Stir in the couscous and return the chicken thighs to the pan. Cover and simmer for 10-15 minutes, or until the chicken is cooked through and the couscous is tender.
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Fluff the couscous with a fork and serve the chicken on top. Garnish with fresh parsley.
Nutrition
- Calories : 385kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 96mg
- Sodium : 699mg
- Total Carbohydrates : 42g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 29g
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