Description
This flavorful one-pan chicken and pearl couscous recipe combines tender, seasoned chicken thighs with a vibrant mix of spices, vegetables, and fluffy couscous cooked all together for an easy, wholesome meal ready in 45 minutes. Perfect for a busy weeknight, it’s a comforting dish packed with delicious Middle Eastern-inspired flavors.
Ingredients
Chicken Marinade
- 4-5 boneless chicken thighs
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Couscous Mixture
- 8 oz pearl couscous (1 1/2 cups dry)
- 2 cups water or vegetable broth
- 3 carrots, peeled and grated
- 1/2 yellow onion, diced
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/2 cup parsley, chopped
- 1-2 tbsp olive oil (for cooking)
Instructions
- Marinate the chicken: In a bowl, combine the chicken thighs with 1 tablespoon of olive oil, paprika, garlic powder, salt, and black pepper. Coat the chicken evenly and set aside to marinate briefly while you prepare the pan.
- Brown the chicken: Heat a large skillet over medium heat and add 1 to 2 tablespoons of olive oil. Place the marinated chicken thighs in the pan and sear them on medium-high heat for about 2 minutes on each side until nicely browned. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same skillet on medium heat, add the diced yellow onion and grated carrots. Cook them together for about 4-5 minutes until they begin to soften and become fragrant.
- Add garlic, couscous, and spices: Stir in the crushed garlic, pearl couscous, salt, cumin, turmeric, cinnamon, and black pepper. Toss everything together for 1-2 minutes to toast the couscous slightly and coat with the spices.
- Add liquid and cook: Pour in 2 cups of water or vegetable broth and stir to combine. Return the browned chicken thighs to the pan, placing them on top of the couscous mixture. Sprinkle chopped parsley over the top. Cover the pan with a lid, reduce heat to low, and allow it to cook gently for 20-25 minutes until the couscous is tender and the chicken is cooked through.
Notes
- You can substitute the chicken thighs with chicken breasts, but cooking time might slightly vary.
- Using vegetable broth instead of water adds more flavor to the couscous.
- If pearl couscous is unavailable, Israeli couscous is an excellent alternative.
- Covering the pan properly during the simmering step ensures the couscous cooks evenly and absorbs the flavors.
- For a spicier version, consider adding a pinch of cayenne pepper or smoked paprika.
