Mediterranean Chicken and Couscous
This flavorful Mediterranean chicken and couscous recipe with olives, herbs, lemon, and feta, is just perfect for easy weeknight meals.
Servings: 4 to 6
Equipment
Ingredients
For the Chicken:
- 5 or 6 chicken thighs boneless and skinless
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 3 Tablespoons olive oil
- 2 or 3 shallots sliced
- 1 zucchini diced
- 1 Cup grape tomatoes
- 1 Tablespoon garlic freshly minced
- ½ Cup kalamata olives pitted and halved
- 1 Teaspoon za’atar seasoning or oregano
- ¼ Cup chicken broth
- ¼ Cup lemon juice fresh
To Serve:
- feta cheese crumbled
- lemon slices
- thyme or parsley, fresh
For the Couscous:
- 1 Teaspoon olive oil
- 1 Cup couscous
- 1 Teaspoon garlic freshly minced
- 1 Cup chicken broth
- ¼ Cup parsley freshly chopped
Instructions
Prepare the Chicken:
- Season the chicken thighs with salt and black pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over a medium-high heat.
- Add the chicken thighs and sear for 4 or 5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the shallots for 2 minutes until softened.
- Add the diced zucchini and cook for another 3 minutes until slightly tender.
- Stir in the grape tomatoes, minced garlic and kalamata olives, cooking for another 2 minutes.
- Sprinkle in the za’atar seasoning (or oregano) and mix well.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
- Return the chicken to the skillet, cover, and let it simmer for 10 to 12 minutes until the chicken is cooked through.
Make the Couscous:
- While the chicken cooks, make the couscous. Heat the olive oil in a medium saucepan over a medium heat.
- Stir in the couscous and toast for 1 minute.
- Add the minced garlic and sauté for 30 seconds until fragrant, then remove from the heat.
- Heat the chicken broth until nearly boiling either on the stovetop or in the microwave.
- Pour over the couscous and cover with a lid and let it stand for 10 minutes.
- Fluff with a fork and mix in the chopped parsley before serving.
- Serve the Mediterranean chicken over a bed of couscous, garnished with crumbled feta, lemon slices and fresh thyme or parsley.
Notes
Seasoning the chicken: Pat the chicken thighs dry before seasoning, so the seasonings stick better.
Choose fresh ingredients: Fresh lemon juice, ripe grape tomatoes, zucchini, and good quality kalamata olives enhance the Mediterranean flavors in this dish.
Sear for flavor: Searing the chicken thighs until golden brown locks in flavor and creates a delicious crust. Be sure not to overcrowd the pan to ensure even browning.
Let the chicken rest: After cooking, allow the chicken to rest for a few minutes before serving to keep it juicy and tender.
Deglaze the pan: When adding chicken broth and lemon juice, scrape up any browned bits from the pan to infuse the sauce with deeper flavor.
Garnish for freshness: Adding crumbled feta, fresh parsley, or a squeeze of extra lemon juice right before serving brightens up the dish. You can serve it with lemon wedges too.
Choose fresh ingredients: Fresh lemon juice, ripe grape tomatoes, zucchini, and good quality kalamata olives enhance the Mediterranean flavors in this dish.
Sear for flavor: Searing the chicken thighs until golden brown locks in flavor and creates a delicious crust. Be sure not to overcrowd the pan to ensure even browning.
Let the chicken rest: After cooking, allow the chicken to rest for a few minutes before serving to keep it juicy and tender.
Deglaze the pan: When adding chicken broth and lemon juice, scrape up any browned bits from the pan to infuse the sauce with deeper flavor.
Garnish for freshness: Adding crumbled feta, fresh parsley, or a squeeze of extra lemon juice right before serving brightens up the dish. You can serve it with lemon wedges too.
Nutrition
Calories: 1021kcal | Carbohydrates: 46g | Protein: 59g | Fat: 66g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 32g | Trans Fat: 0.3g | Cholesterol: 306mg | Sodium: 1373mg | Potassium: 1101mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1038IU | Vitamin C: 28mg | Calcium: 83mg | Iron: 4mg
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