Lemon Herb Chicken Couscous

Ingredients

• 1 lb chicken thighs or breasts, diced
• 1 cup couscous
• 1 cup boiling chicken broth
• 1 lemon (zest and juice)
• 2 tbsp fresh herbs (parsley or dill)
• 1 tbsp olive oil
• Salt and pepper

Method

1. Season chicken with salt, pepper, and half the lemon zest. Sauté in oil until golden and cooked through.
2. Place couscous in a bowl, pour over boiling broth, cover, and let sit for 5 minutes.
3. Fluff couscous with a fork. Stir in lemon juice, remaining zest, and fresh herbs.
4. Serve the chicken over the bright, herb-flecked couscous.

The Story & Tips

Lemon Herb Chicken Couscous is a two-serving dinner of diced chicken, couscous, chicken broth, lemon, fresh herbs, olive oil, salt, and pepper. Lemon zest and juice are divided between the chicken and couscous, while parsley or dill gives the finished grain a herb-flecked finish.

Season the chicken with half the lemon zest before sautéing it in olive oil until golden and cooked through. Pour boiling broth over the couscous, keep it covered for five minutes, then fluff it with a fork before stirring in the lemon juice, remaining zest, and fresh herbs.

Serve the chicken over the couscous while warm with a simple seasonal side or fresh fruit. Refrigerate leftovers for up to three days and add a squeeze of lemon before serving. Turkey breast or sautéed shrimp can replace the chicken, while quinoa or bulgur need longer cooking times than couscous.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• chicken: Use diced turkey breast or even sautéed shrimp for a different protein.
• couscous: Substitute with quinoa or bulgur wheat (note that these will require longer cooking times).
• fresh herbs: Use dried herbs (1 tsp) if fresh are unavailable, though the flavor will be less vibrant.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 3 days and add a squeeze of lemon before serving.