Name: Lemon Chicken and Couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; Salt and pepper, to taste; 1 teaspoon garlic powder; 1 tablespoon olive oil; 3 tablespoons butter; 4 garlic cloves, minced; Zest and juice of 1 lemon; 1 1/4 cups chicken stock; 1 cup couscous; Fresh parsley, chopped (for garnish); Lemon slices, for serving (optional)

Why You’ll Love Lemon Chicken and Couscous Recipe

You’ll love this dish because the one‑pan method keeps things simple and convenient, while the combination of lemon, herbs and couscous gives the meal both freshness and comfort. It’s effortless yet looks and tastes like you spent more time than you did, making it ideal for both weeknight dinners and casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone‑in or boneless, depending on preference)
olive oil or other cooking oil
lemon (juice and zest)
garlic, minced
couscous (regular or pearl)
chicken broth or stock
fresh herbs (such as parsley, chives, cilantro)
salt and freshly ground black pepper
optional add‑ins: vegetables or greens for extra colour

Directions

Preheat your oven (or stovetop + oven) if required for the chicken thighs.
Season the chicken thighs with salt and pepper, and sear them in a large oven‑proof skillet (or one that goes on stovetop then oven) in olive oil until golden on both sides.
Remove the chicken briefly, then in the same pan add garlic, lemon zest/juice and the couscous. Stir to coat the couscous in the oils and flavours.
Add chicken broth (or stock) to the pan, stir in the couscous and nestle the chicken thighs on top. Transfer to the oven (if using) and cook until the chicken is cooked through and the couscous has absorbed the liquid and is tender.
Once done, remove from oven, sprinkle with plenty of chopped fresh herbs, adjust seasoning with salt/pepper and let rest a few minutes. Serve the chicken thighs over the lemon‑couscous, spooning any pan juices over top.

Servings and timing

Servings: About 4–6 servings
Prep time: ~10 minutes
Cook time: ~30–35 minutes
Total time: Around 40–45 minutes

Variations

Swap chicken thighs for chicken breasts if you prefer leaner meat, though you may need to adjust cooking time to avoid drying out.
Use pearl couscous (also called Israeli couscous) for a chewier texture instead of regular couscous.
Add vegetables like spinach, zucchini ribbons or cherry tomatoes to the pan halfway through cooking to boost the veggie content.
For a Mediterranean twist, stir in some olives, sun‑dried tomatoes or feta cheese just before serving.
Make it gluten‑free by using a certified gluten‑free couscous alternative (or quinoa) and ensuring all other ingredients are GF‑certified.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheating: Reheat gently in a skillet over medium heat, adding a splash of broth or water if the couscous has dried out. You can also reheat in a microwave, but cover the dish and add a little liquid to maintain moisture.

Note: Couscous tends to absorb more liquid when stored; you may want to loosen it up with a little warm broth when reheating.

FAQs

What type of chicken should I use?

Thighs are recommended because they stay juicier and have more flavour than breasts. Bone‑in will add extra flavour, but boneless will cook faster and is more convenient.

Can I use regular couscous instead of pearl/Israeli couscous?

Yes. Regular couscous works well—just adjust the liquid and cooking time so it doesn’t become mushy.

Do I need to sear the chicken before baking?

Yes, searing helps build flavour, crisp up the exterior and prevents the chicken from sticking. It also gives the dish better texture.

How do I know when the chicken is cooked?

The internal temperature should reach 165 °F (74 °C). The juices should run clear and the meat should pull apart easily.

Can I make this ahead of time?

You can cook the chicken and couscous ahead of time and store them separately. Reheat gently before serving and add fresh herbs just before eating for best flavour and texture.

Is this dish suitable for meal prep?

Yes—it reheats well and the ingredients hold up. You may want to keep some fresh herbs on the side to sprinkle at serving for brightness.

What sides go well with this dish?

A simple green salad, roasted vegetables or steamed greens are great complements. A light vinaigrette pairs nicely with the lemon‑herb flavour.

Can I add more vegetables in the cooking process?

Absolutely. Add chopped zucchini, bell peppers, cherry tomatoes or baby spinach about halfway through cooking so they become tender but still retain some crunch and colour.

Are there vegetarian or vegan adaptations?

Yes—substitute the chicken with chickpeas or roasted tofu, use vegetable broth instead of chicken stock, and add extra vegetables/herbs to maintain the hearty feel.

How do I add more lemon flavour without making it too sour?

Use both lemon zest and juice—the zest gives intense aroma and flavour without only acidity. You can also stir in a little lemon‑infused olive oil or add lemon wedges at serving so each person can adjust flavour.

Conclusion

This lemon chicken and couscous dish is a brilliant blend of simplicity and sophisticated flavour. With minimal fuss, you’ll enjoy juicy chicken bathed in a bright, herb‑filled couscous base that feels both fresh and comforting. Whether for a busy weeknight or a relaxed dinner with friends, it’s a winner you’ll want to make again and again.