Delicious and vibrant, this one pot Israeli couscous with chicken is what Mediterranean dinners are made for! Succulent chicken is seasoned with fresh lemon zest and herbs and layered with aromatic saffron, fresh vegetables, and chewy pearl couscous.
One pot Israeli couscous with chicken is full of bright and vibrant Mediterranean flavors, packed with fresh vegetables and chewy pearl couscous. And the best part is, it all comes together effortlessly in a single pot, or in this case, your trusty Dutch oven! For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.
Bone in, skin on chicken thighs are the preferred cut thanks to their added fat content and delicious chicken skin that gets golden and crispy. Once the chicken is seared, layers of aromatics are sauteed including a pinch of saffron and a splash of white wine that brings all of the Mediterranean flavors together. Here is The Ultimate Mediterranean Diet Shopping List.
📋 Ingredients
- Chicken Thighs: Skin on, bone-in chicken thighs stay juicy and give great flavor thanks to the chicken skin. You can also use drumsticks or a combination of both.
- Israeli Couscous: Also called pearl couscous, are small ball shaped pasta that soak up flavor and liquids very well. Pearl couscous become chew and delicious, but be sore not to overcook as the pearl couscous can become too mushy.
- Aromatics: Garlic, Shallot, Fennel all give the one pot chicken dish fantastic flavor. If fennel isn't available, substitute with sliced leeks.
- Zucchini: Cut the zucchini into ½-1 inch cubes, which will cook at the same rate as the other ingredients. You can also use yellow squash instead of green zucchini.
- Spices: Thyme, Cumin: Fresh thyme gives a lovely lemony flavor, but in a pinch, I've made this with dried thyme, which works great. When using dried herbs, rub the herbs between your hands for a bit to wake up the flavors.
- Saffron: A pinch of saffron goes a long way! While you prep the recipe, steep the saffron in a small bowl of water to bloom the flavors.
- Lemon: Use a microplane to grate the lemon zest before cutting it for the juice. I love adding lemon zest to all sorts of dishes, such as on top of roasted brussels sprouts and roasted citrus salmon.
- Olive Oil:
- White Wine: Use a dry wine, such as Pinot Gris or Sauvignon Blanc. If wine isn't available, use broth or water with a splash of lemon juice.
- Tomato Paste: A dollop of tomato pasta gives the one pot couscous dish a slight sweetness. Be sure to break up the tomato paste into the oil to wake up the flavors.
- Chicken Stock: I love using a concentrated stock that can be added to water. If stock isn't available, you can use plain water.
🍋 Substitutions and Variations
- Use Different Vegetables: Substitute zucchini with yellow squash, bell peppers or cherry tomatoes.
- Saffron: If saffron is unavailable, use ½ teaspoon of turmeric for a similar yellow color and subtle flavor.
- No White Wine?: If you prefer a non-alcoholic version, use chicken or vegetable broth with a splash of lemon juice.
- Gluten Free Option: Substitute the pearl couscous with basmati rice.
⏲️ Instructions
Step 1. Pat the chicken thighs dry with paper towels, and season with chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup of olive oil. Use your hands to evenly coat the mixture all over, and set aside.
Step 2. Drizzle the Dutch oven with olive oil and sear the chicken thighs, skin side down until the skin is a deep golden color, then flip over and cook the other side for 3 to 4 minutes. Once done, remove and set aside.
Step 3. To the same Dutch oven, add the chopped shallot and fennel, and sauté́ for 2-3 minutes to soften.
Step 4. Stir in the tomato paste and saffron water, and use a spatula to break up the paste so it melts into the oil. Next, pour in the white wine, and use a spatula to scrape any meaty bits from the bottom.
Step 5. Add the zucchini and pearl couscous and give everything a gentle toss.
Step 6. Pour in the chicken stock and give everything a gentle mix to evenly distribute all of the ingredients. Add the chicken, with any accumulated juices, skin side up.
Step 7. Cover and cook for 25 to 28 minutes, until at least half of the liquid has absorbed. Then remove the lid, and continue cooking for 8 to 10 minutes, until the chicken is cooked through and golden brown. Garnish with parsley and serve.
📍 Recipe Tips
- Dry the Chicken: Before adding the seasonings, use paper towels to dry the chicken pieces all over. This will ensure the flavors stick to the chicken, as well as achieving a good sear.
- Want Extra Crispy Skin? Towards the end of cooking, place the Dutch oven under the broiler for 3-5 minutes for extra crispy skin.
Recipe FAQs
Adding too much liquid and over cooking can lead to mushy pearl couscous.
Yes, if your chicken breasts are thicker, you may need to add an additional 5-8 minutes of cooking time.
Serving Suggestions
- Add a crisp kale salad with tahini dressing on the side.
- For a spicy kick, dollop a spoonful of zhoug sauce onto the chicken and pearl couscous.
- For another Wonderful One-Pot meal, try my Turkish Stuffed Onions.
More Mediterranean Chicken Recipes To Try
One Pot Garlic Chicken with Israeli Couscous
LittleFerraroKitchen.com
Equipment
Ingredients
Chicken Marinade
- 2 pounds chicken thighs bone in and skin on
- 4 garlic gloves finely chopped or grated
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ lemon zested and juiced
- ¼ cup olive oil plus 2 tbsp, divided
Pearl Couscous
- Pinch of saffron
- 2 tablespoons warm water
- 1 shallot diced
- 1 medium fennel bulb diced
- 2 tablespoons tomato paste
- ½ cup dry white wine such as Pinot Grigio
- 2 medium zucchini diced
- 1 cup dried pearl couscous
- 21/2 cups low-sodium chicken stock
- Chopped fresh parsley leaves for garnish
Instructions
- Pat the chicken thighs dry with paper towels, and season with the chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup of olive oil. Use your hands to evenly coat the chicken all over, and set aside. If you have the time, marinate for at least 20 minutes.
- While the chicken marinades, preheat the oven to 375°F.
- Add warm water to a small bowl and add a pinch of saffron to the water and let the saffron steep while you prepare the rest of the recipe.
- Heat a wide Dutch oven over medium to high heat and drizzle with the remaining 2 tablespoons of olive oil. Once hot, sear the chicken thighs in the Dutch oven, skin side down until the skin is a deep golden color, then flip over and cook the other side for 3 to 4 minutes.
- Once the chicken is seared on both sides, transfer it to a plate.
- To the same Dutch oven, add the chopped shallot and fennel, and sauté́ for 2-3 minutes to soften. Then stir in the tomato paste and saffron water, and use a spatula to break up the paste so it melts into the oil. Next, pour in the white wine, and use a spatula to scrape any meaty bits from the bottom.
- Add the zucchini and pearl couscous and pour in the chicken stock. Give everything a gentle mix to evenly distribute all of the ingredients. Add the seared chicken back into the stock, with any accumulated juices, skin side up.
- Cover and position the Dutch oven on the middle rack in the oven, and cook for 25 to 28 minutes, until at least half of the liquid has absorbed. Then remove the lid, and continue cooking for 8 to 10 minutes, until the chicken is cooked through and golden brown and the pearl couscous is tender.
- Once done, remove the chicken from the oven and let cool for 3-5 minutes and garnish with chopped parsley.
Notes
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- Dry the Chicken: Before adding the seasonings, use paper towels to dry the chicken pieces all over. This will ensure the flavors stick to the chicken, as well as achieving a good sear.
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- Want Extra Crispy Skin? Towards the end of cooking, place the Dutch oven under the broiler for 3-5 minutes for extra crispy skin.
- A Printable list of Mediterranean Spices for your Pantry.
Sarah Provost says
This recipe is great ! Ive made it exactly as written many times over the years
Samantha says
Thank you so so much!
Deborah Rice says
It looks great and I will definitely try it. One note though...couscous are not Israeli. Although Israelis eat couscous, so do lots of others. It is an Arabic dish.
Sarah says
One of my favorite recipes. Sometimes i alter them but this one is perfect as is
Samantha says
Thank you!! So easy and so good!
Felicia Fuller says
This is my absolute favorite recipe! I have made it several times (not always according to the recipe if I don't have an ingredient or two) and it always turns out amazing! This is one of my go to recipes for Israeli couscous. So so good!
Samantha says
Yay so awesome!! It is so adaptable and I love that too!!
Jessica says
How much kosher salt and olive oil do I add to the food processor? Thanks
Samantha says
Hi Jessica! I usually just add a good pinch, about 1/2 tsp salt and the olive oil doesn't go in the food processor, it's for drizzling in the pan to cook the chicken.
Julie says
Hi there: great recipe and I will definitely try it, could I use a crock pot instead of the Dutch oven?
Thanks
J
Samantha says
Hi Julie! I haven't tried it in the slow cooker, however if I did, I would probably make the couscous separately or add it in about half way through cooking so it doesn't over cook! Let me know how it goes 🙂
Julie says
Hi there: great recipe btw and I will definitely try it. Could I make it in a crock pot instead?
J
Julie says
What to do with the garlic after its cooked?
Samantha says
Hi Julie! It's in step 2, you add the cooked garlic to the food processor with the lemon, thyme, etc. That will be the chicken coating.
Leslie says
How much olive oil goes into the mixture that's blended in the food processor?
Samantha says
Hi Leslie! Just enough until it forms a paste that can be spread onto the chicken! 1/4 cup? Hope that helps! I just let it drizzle in as the food processor is going.
Anna says
Ummmm, this is not one pot. Looks good though.
sippitysup says
I was googling around looking for inspiration for the chicken and Israeli couscous that needs to be used up tonight. This dish is exactly want I had in mind. It was that pinch of saffron that sold me. Thanks GREG
Samantha says
Such a compliment from you! Thanks Greg!!
Food to Fitness says
Looks delicious! Thanks for sharing.
Debbie says
Aloha Nui Samantha
Small world
Delish
Kay says
I've never had Isreali couscous before, looks delicious. Thanks for the recipe, if I can find the couscous, I'll give it a try.
Samantha says
It's just little pasta really :)) Or use regular couscous..I love both! Good luck and enjoy!
Talia says
This looks delicious! I want to make this and I have a few questions. Zest an entire lemon? A bunch of thyme including the stems? Can I make this and use regular couscous and ladle the broth on top of it in individual bowls after the chicken is finished? Thank you!
Samantha says
Hi Talia! So I have a thing for lemon zest and tend to go heavy on it, but you can add as much or little as you want! Depending how large your lemon is, it's really about 1 Tablespoon of zest. Use a zester to take the yellow part of the lemons skin off, if not, don't worry about it. As for the thyme, I meant just the leaves (I'll clarify next time). I think it would be wonderful with regular couscous as well! Enjoy and let me know how it comes out!