Add a Mediterranean twist to your dinner with this Chicken and Israeli Couscous with Tomato and Lemon recipe. Featuring tender chicken thighs, juicy tomatoes, fragrant saffron, and lemon zest, this dish offers a perfect balance of savory and tangy flavors. The Israeli couscous soaks up all the delicious broth, making every bite satisfying and flavorful.
Chicken and Israeli Couscous with Tomato and Lemon
Course: MainCuisine: Mediterranean4
servings10
minutes30
minutes380
kcalChicken and Israeli couscous with tomato and lemon is a vibrant, flavorful dish that combines tender chicken, chewy couscous, and a zesty burst of citrus and fresh tomatoes.
Ingredients
1 tablespoon extra-virgin olive oil
1 cup Israeli couscous
1 1/2 pounds skinless chicken thighs (4 to 6 thighs)
1/2 medium onion, thinly sliced
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4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tablespoon)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups homemade or store-bought low-sodium chicken stock
1/2 teaspoon coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving
Directions
- Heat the olive oil in a large skillet over medium heat. Add the Israeli couscous and toast for about 2-3 minutes, stirring frequently, until golden. Transfer the couscous to a plate.
- In the same skillet, add the chicken thighs and season with coarse salt. Brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
- Add the onion, tomatoes, and garlic to the skillet. Cook for 4-5 minutes until the onion softens and the tomatoes start to release their juices.
- Stir in the lemon peel and saffron, then pour in the white wine. Let the wine simmer and reduce for about 2 minutes.
- Add the chicken stock, toasted couscous, and browned chicken thighs back to the skillet. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and the couscous has absorbed the liquid.
- Stir in the thawed peas and cook for another 2 minutes to heat through.
- Serve the dish with lemon wedges for squeezing over the top for added brightness.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 3g
Unsaturated Fat: 6g
Cholesterol: 120mg
Carbs: 30g
Sodium: 380mg
Protein: 30g
Fiber: 4g
This Chicken and Israeli Couscous with Tomato and Lemon is a wholesome and delicious dish that brings together the bold, vibrant flavors of the Mediterranean. The combination of tender chicken, saffron-infused couscous, and fresh peas makes for a perfect weeknight dinner or a flavorful weekend meal that the whole family will love.
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