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Lemony Mediterranean Chicken and Couscous

Lemony Mediterranean Chicken and Couscous for Busy Nights

Lemony Mediterranean Chicken and Couscous is a quick, one-pan dinner packed with high-protein chicken thighs and fluffy couscous.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb chicken thighs Juicy protein source; substitute with boneless, skinless thighs for convenience or bone-in, skin-on for extra flavor.
  • 2 tbsp olive oil Helps to brown the chicken; use extra virgin for the best flavor.
  • 1.25 tsp paprika Adds color and mild earthiness.
  • 1.25 tsp cumin Provides warmth and depth of flavor.
  • 1.25 tsp garlic powder Enhances overall taste; fresh garlic can be used for stronger flavor.
  • 1 tsp salt Essential for balancing flavors.
  • 0.75 tsp pepper Adds warmth and mild spice.
For the Vegetables
  • 1 whole yellow onion Offers sweetness and depth; diced for even cooking.
  • 1 whole red bell pepper Adds sweetness and color; diced for even cooking.
For the Couscous
  • 1.25 cups couscous Provides a carbohydrate base; can substitute with quinoa for a gluten-free option.
  • 2 cups chicken broth Fuels moisture and flavor; can use vegetable broth for vegetarian versions.
  • 0.75 tsp salt Adjusts seasoning for the broth and couscous.
  • 0.25 tsp pepper Balances flavors.
For the Toppings
  • 0.33 cup pistachios Adds crunch and nutty flavor; use pine nuts if preferred.
  • 0.25 cup parsley Fresh herb for garnish and flavor.
For the Lemon-Tahini Drizzle
  • 1 tbsp lemon zest Introduces bright citrus notes; enhances freshness.
  • 1 clove garlic Freshly minced for best aroma; can substitute with additional garlic powder if needed.
  • 2 tbsp tahini Creaminess and richness; can swap for Greek yogurt if preferred.
  • 2.5 tbsp lemon juice Bright acidity; fresh lemon juice is preferred for best results.
  • 1.5 tbsp honey Sweetens the tahini sauce; substitute with maple syrup for a vegan option.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Start by dicing the yellow onion and red bell pepper into even-sized pieces. Mince one garlic clove for additional flavor.
  2. In a small bowl, combine paprika, cumin, and garlic powder, along with salt and pepper. Drizzle olive oil over the chicken thighs, then toss the chicken in the spice mixture until evenly coated.
  3. Heat a large skillet over medium-high heat. Add the seasoned chicken thighs to the skillet in batches, searing for 5-6 minutes until golden-brown. Flip the chicken and sear for an additional minute.
  4. Remove the chicken from the skillet and set aside. In the same skillet, add the diced onions and bell peppers, sautéing for about 6 minutes until softened.
  5. Add couscous to the skillet with the sautéed vegetables, stirring for 1-2 minutes until lightly toasted. Pour in chicken broth, then season with salt and pepper.
  6. Nestle the seared chicken back into the skillet. Bring to a boil, then reduce to low. Cover and let simmer for 15 minutes.
  7. While cooking, prepare the pistachio gremolata by combining chopped pistachios, parsley, lemon zest, and minced garlic in a small bowl.
  8. In another bowl, whisk tahini, lemon juice, and honey until smooth. Add water if too thick.
  9. After simmering, let the skillet rest. Drizzle tahini mixture over the chicken and couscous, topping with pistachio gremolata.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 100mgCalcium: 5mgIron: 15mg

Notes

Use fresh lemon juice and zest for the drizzle; it makes a world of difference in capturing the vibrant Mediterranean flavors.

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