Description
This Lemon Chicken and Couscous is a bright, flavorful one-pan meal made with tender chicken thighs, fluffy couscous, fresh lemon juice, garlic, and herbs. It’s a quick and satisfying dish perfect for busy weeknights.
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)
Instructions
- Season the chicken thighs with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Add chicken thighs and cook until browned on both sides and cooked through, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the lemon zest and juice, then pour in the chicken stock. Bring to a boil.
- Add the couscous, stir, and reduce heat to low. Place the cooked chicken back on top, cover the skillet, and cook for 5 minutes until couscous is fluffy and liquid is absorbed.
- Remove from heat and let sit covered for a couple of minutes. Fluff couscous with a fork and garnish with parsley and lemon slices.
- Serve warm.
Notes
- Use bone-in chicken thighs if preferred, but adjust cook time accordingly.
- For added flavor, marinate the chicken in lemon juice and herbs before cooking.
- Add vegetables like spinach or peas to the couscous for extra nutrition.
- This recipe is great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with couscous
- Calories: 420
- Sugar: 1g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
