Couscous with Chicken and Tomatoes
Transform weeknight dinners with this vibrant and flavorful Couscous with Chicken and Tomatoes, a one-skillet recipe that’s as delicious as it is easy to prepare. Tender, paprika-seasoned chicken thighs are seared to perfection before being paired with fluffy couscous infused with the rich juices of sautéed onions, garlic, and sweet cherry tomatoes. A splash of chicken broth ties the dish together, while a sprinkle of fresh parsley and a squeeze of lemon offer a bright, citrusy finish. Ready in just 45 minutes and ideal for busy weeknights, this Mediterranean-inspired recipe is a wholesome, satisfying meal that’s perfect for feeding a family. Serve it warm and watch as this simple yet elegant dish becomes a new household favorite! Keywords: couscous recipe, chicken thighs, Mediterranean dinner, quick weeknight meal, one-skillet recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground paprika
- 1 large onion, finely diced
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1.5 cups chicken broth
- 1 cup couscous
- 0.25 cup fresh parsley, chopped
- 1 medium lemon, cut into wedges
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Add the chicken to the skillet and cook for 5-6 minutes on each side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Add the halved cherry tomatoes to the skillet and cook for an additional 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour in 1.5 cups of chicken broth and bring the mixture to a simmer.
Stir in 1 cup of couscous, then immediately remove the skillet from heat. Cover with a lid and let the couscous steam for 5 minutes.
Fluff the couscous with a fork and stir in the chopped parsley.
Return the cooked chicken to the skillet, nestling it into the couscous mixture to warm through.
Serve the couscous and chicken hot, garnished with additional parsley if desired, and lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.3 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3073 mg | 65% | |
*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.
