Couscous with Chicken and Chickpeas
Transform your weeknight dinners with this hearty and flavorful Couscous with Chicken and Chickpeas recipe! This one-pot wonder features tender, golden-browned chicken thighs simmered in a spiced tomato sauce infused with cumin, coriander, and a hint of cinnamon. Paired with protein-packed chickpeas and fluffy couscous, it’s a wholesome and satisfying dish perfect for the whole family. A sprinkle of fresh parsley and a squeeze of lemon add a bright, fresh finish to every bite. Ready in just 50 minutes, this Mediterranean-inspired meal is not only quick and easy but also packed with bold flavors and nourishing ingredients. Perfect for meal prep or casual dinner parties, this recipe is your go-to for a healthy, crowd-pleasing option that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned chickpeas, drained and rinsed
- 2 cups chicken broth
- 1.5 cups couscous
- 0.25 cup parsley, chopped (for garnish)
- 1 whole lemon wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Sear the chicken in the skillet for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the ground cumin, coriander, and cinnamon, and toast the spices for 1 minute to enhance their flavor.
Add the canned diced tomatoes and stir well. Let the mixture cook for 2-3 minutes to blend the flavors.
Return the seared chicken to the skillet, along with the drained and rinsed chickpeas. Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the chicken is tender and cooked through.
While the chicken is simmering, prepare the couscous. Bring 2 cups of water to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
To serve, place a portion of couscous on each plate. Top with the chicken, chickpeas, and sauce. Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
