Chicken and Israeli Couscous

The simple, scrumptious solution to a hectic weeknight! One-pan Chicken and Israeli Couscous is sure to satisfy the whole family!

A Mellow Middle-Eastern Meal

Kids often turn up their noses at spicy, curry-based Middle Eastern recipes and the strong flavors of Mediterranean cuisine. So we love featuring a delicious recipe like Chicken Couscous that’s family-friendly and easy to make!

This one-pan wonder is savory yet subtle. The cinnamon and golden raisins add a low-key sweetness and the texture of the couscous just makes it fun to eat! This recipe is a keeper!

Other Recipes to Serve with Israeli Couscous

• Mediterranean Tomato Salad adds bright colors and flavors as a couscous side dish!
• Serve Roasted Red Pepper Hummus with crusty bread or crackers as a delicious appetizer!

Ingredients

Chicken: This recipe uses chicken stock and sliced chicken breasts, but chicken thighs would work just as well.

Couscous: Israeli couscous (AKA pearl couscous) is the foundation for this simple, savory supper recipe. Be sure to get Israeli-style couscous, not Moroccan or Lebanese couscous.

Add-Ins: A sweet onion will add a rich depth to this dish. Golden raisins add the perfect color and sweetness to this Middle Eastern dish! The spices MAKE this meal—cinnamon, cumin, garlic, salt, and pepper make for fabulous flavor!

How to Make Israeli Couscous with Chicken

STEP ONE: Heat olive oil over medium heat in a sturdy skillet with tall sides. Add the chicken to the skillet. Stir in the salt, pepper, garlic powder, cinnamon, and cumin, and cook until the chicken is browned and no longer pink inside.

STEP TWO: Add in the chopped onion and cook for another 2-3 minutes. Remove the chicken and onions from the skillet and set that aside for now.

STEP THREE: Add the chicken stock to the same skillet, turn the heat to medium-high, and bring it to a rolling boil. Add the couscous and raisins and reduce the heat to medium-low. Simmer until the liquid has been absorbed, about 10-15 minutes.

STEP FOUR: Fluff the couscous with a fork. Add the chicken and onion mixture back to the skillet and combine. Serve warm, and be amazed by the incredible combination of flavors!

Tips for Success

• TIPS
• To get the best size and texture for this recipe, look for Israel or “pearl” couscous. (Look for it in the grain section rather than with the pasta.)
• Use a large, heavy-bottomed pan for even cooking. 
• Golden raisins can be substituted with regular raisins, craisins, or currants.
• Additions like toasted almond slices or water chestnuts will add a nice crunch!
• For added color and nutrition, toss in some spinach toward the end of cooking—just long enough to wilt it. 
• This is a forgiving recipe – a little more or less of any ingredient won’t matter much.

What is Couscous?

Though it’s often mistaken for a grain, couscous is a tiny, pearl-shaped pasta with a firm, chewy texture. It is made from wheat (so it’s NOT gluten-free) and is featured prominently in Mediterranean and Middle Eastern cooking. There are different types of couscous, like Moroccan (the smallest), Israeli (also called “pearl”) and Lebanese (the largest).

How Do You Store Leftover Couscous?

Spread leftover couscous out on a baking sheet to cool thoroughly. Then, store it in an airtight container in the fridge for 5-6 days or in the freezer for 2-3 months. To reheat, simply add a splash of water and warm in a pan on the stovetop or in the microwave. Simple!

Other Creative Couscous Recipes

• Curried Couscous with Broccoli & Feta
• Prosciutto-Wrapped Shrimp with Lemon Couscous
• Vegetable Couscous Salad
• Tex-Mex Couscous
• Pearl Couscous Salad

*This post originally posted on 04/17/2014.