Chicken Couscous Recipe

5 from 379 votes

This chicken couscous recipe is made with chicken thighs and pearled couscous simmered together in one skillet and is ready in 30 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: American

Servings: servings

Preheat the oven to 400°F. Pat the chicken thighs dry with a paper towel.
In a small bowl, mix together garlic powder, paprika, salt, and pepper. Sprinkle generously over the chicken thighs.
Heat the olive oil in a cast-iron skillet over medium-high heat. Add the seasoned chicken to the skillet, presentation-side down. Cook until the chicken is golden brown and releases easily from the skillet, about 3–4 minutes per side. Remove chicken from the skillet and set aside.
To the same skillet, add the couscous, garlic, and thyme. Cook until the garlic is fragrant and the couscous is toasted, about 2–3 minutes. Add the chicken broth to deglaze the skillet, and bring the mixture to a boil.
Add the chicken back to the skillet. Nestle the lemon slices around the chicken and place the skillet in the oven. Bake until the chicken is cooked through and the couscous puffs up, about 15 minutes.

My Top Tip: Dry the chicken well before seasoning. This helps it brown without sticking to the pan. Leftover moisture creates steam, which prevents browning.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove over medium heat in a covered skillet, or in the microwave, with a splash of broth.
Freezing: Store it in an airtight container or freezer bag. It will keep for up to 3 months in the freezer. Thaw in the fridge overnight, then reheat in the oven or microwave.

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