Chicken and Couscous is THE dinner to make when you need something delicious, in a hurry. This one-pan, quick and easy family meal is fantastic for those days when you're so busy you don't have time for anything, but your people are showing signs of hanger. We cannot let the hanger win. Grab that pot!
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We need address the elephant in the room...
what is couscous?
Couscous may seem like a very small grain, but in actuality, it's a pasta. This lovely little pasta is North African in origin and was originally made by the Berber peoples. Made from rolling, sifting, and steaming durum wheat semolina, it is absolutely delicious and takes mere minutes to prepare making this Chicken and Couscous recipe a win-win.
why make chicken and couscous
This is a beyond tasty, one-pot, quick and easy meal that the entire family will love. No one need extra dishes to clean, so we're just gonna use one and done. In about 30 minutes, you'll have a comforting and filling meal on the table that everyone will love!
The chicken sears and creates a fond that will give the base of our recipe maximum flavor. The veggies go in for just a few minutes along with the chicken broth. The chicken finishes cooking for about 15 minutes, and then, the magic happens. Couscous gets incorporated into the broth, chicken, and veggies. After a five minute sit with the lid on, you'll have the best Chicken and Couscous you've ever had! It's so delicious!
chicken and couscous ingredients
- Bone-In, Skin-On Chicken Thighs
- Granulated Garlic
- Granulated Onion
- Smoked Paprika
- Turmeric
- Kosher Salt and Fresh Ground Pepper
- Avocado Oil
- Yellow Onion
- Garlic
- Baby Bella Mushrooms
- Chicken Stock
- Lemon
- Butter
- Couscous
- Parmesan Cheese
- Flaky Sea Salt
equipment
- Braiser or Large Skillet With Lid
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Spatula
- Tongs
how to make chicken and couscous
To begin our Chicken and Couscous, season the chicken thighs with the kosher salt, fresh ground pepper, granulated garlic, granulated onion, smoked paprika, and the turmeric. Make sure the seasoning adheres to the chicken. This is a quick recipe, so we want as much flavor as possible in very little time!
Next, we sear. In a pan on medium-high heat, sear the seasoned chicken, skin-side down, for about 4-5 minutes. Flip the chicken thighs and sear the other side for another 4-5 minutes. Remove the chicken and set aside.
Turn the heat down to medium. If needed, add a little drizzle of avocado oil and toss in the onion, garlic, and mushrooms. Sauté these for just a few minutes or until fragrant. They will finish cooking along with the chicken thighs.
Pour in the very hot broth and deglaze the bottom of the pan. Scrap up all those little toasty bits on the bottom of the skillet. Those toasty bits are called the fond. That’s where a ton of flavor is. Don’t skip this step!
Return the chicken to the skillet, nestling it into the broth and veggies. Cook, covered, on medium heat for 15 minutes or until the internal temperature of the chicken reaches 165° internal.
Turn the heat off, pour the couscous into the skillet and gently mix it into the broth. Make sure all the couscous comes intact with the broth. Add the lemon juice and butter. Replace the lid on the skillet and let sit for 5 minutes.
After 5 minutes, remove the lid, fluff the couscous, and top with as much grated parmesan cheese as your heart tells you. Enjoy the best Chicken and Couscous ever!
recipe frequently asked questions
What is the difference between traditional and Israeli (pearl) couscous?
Traditional Couscous is tiny and cooks very quickly. This is why I love it. Within minutes, you can have a lovely cooked pasta that the kids (and adults) will devour! All you have to do is bring the water (or stock) to a boil, add the couscous, cover with lid, and remove from the heat. In about 5 minutes, the couscous steams and just needs to be fluffed with a fork. That's it!
Israeli Couscous is larger - about the size of a pearl, thus the other popular name - Pearl Couscous. Because this is bigger, you cook it like other varieties of pasta. Bring a large pot of salted water to a boil and add it. Cooking for 7 to 8 minutes, or until al dente. Drain the water, toss it with some olive oil, and enjoy!.
Why use bone-in, skin-on chicken thighs?
In my very humble opinion, the bone-in chicken thigh is the best cut outside of using a whole chicken. It has more flavor and will stay nice and juicy even if overcooked a bit. It will always be my cut of choice and is perfect for Chicken and Couscous.
If you decide to go the way of the chicken breast, please use a bone-in, skin-on cut. That will give you the best flavor/juiciness factor. However, depending on size, it may take longer to cook.
Confirm that whatever cut of chicken you choose, it cooks to 165° internal.
tips and tricks
- Take the chicken thighs out of the fridge for about 30 minutes before preparing to knock off the chill. This helps it cook more evenly.
- Allow the chicken thighs time to develop plenty of color in the skillet. The fond is what helps create amazing flavor in this Chicken and Couscous recipe.
- Cut the veggies in very similar sizes to allow them to cook at the same rate.
- Top with a little extra fresh ground pepper and flaky sea salt at the end for *chef's kiss*.
- Make it rain parm at the end. I think this is really the only way.
chicken and couscous variations
- Use quinoa or rice instead of couscous. Either would be wonderful. The quinoa and rice can cook along with the chicken for the full 15-20 minutes or until tender.
- Add in veggies like asparagus, baby spinach, or kale for extra nutrition and color.
- Use chicken breast or boneless, skinless chicken thighs if you prefer. Just verify that they reach 165° internal temp before serving.
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If you guys make this Chicken and Couscous, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Recipe
Chicken and Couscous Recipe
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 1-2 tablespoon avocado oil
- 2 teaspoon kosher salt
- 2 teaspoon smoked paprika
- 1 teaspoon granulated onion
- 1 tsp granulated garlic
- ½ teaspoon turmeric
- ½ teaspoon fresh ground pepper
- 1 med yellow onion, diced
- 8 oz baby bella mushrooms, sliced
- 4-5 cloves garlic
- 2¾ cups chicken broth this needs to be very hot
- juice of 1 lemon
- 1½ cups couscous
- 2 tablespoon butter
- ½ cup parmesan cheese, grated or, more per your taste.
- fresh ground pepper and flaky sea salt, to top
Instructions
- In a pan on medium-high heat, sear the seasoned chicken, skin-side down, for about 4-5 minutes. Flip the chicken thighs and sear the other side for another 4-5 minutes. Remove the chicken and set aside.
- Pour in the very hot broth and deglaze the bottom of the pan. Scrape up all those little toasty bits on the bottom of the skillet.
- Return the chicken to the skillet, nestling it into the broth and veggies. Cook, covered, on medium heat for 15 minutes or until the internal temperature of the chicken reaches 165° internal.
- Turn the heat off, pour the couscous into the skillet and gently mix it into the broth. Make sure all the couscous comes intact with the broth. Add the lemon juice and butter. Replace the lid on the skillet and let sit for 5 minutes.
- After 5 minutes, remove the lid, and fluff the couscous. Top with the grated parmesan, extra pepper, and flaky sea salt!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Chicken and Couscous recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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