Lemon Herb Couscous Chicken

$- 2 boneless, skinless chicken breasts - 1 cup couscous - 1 ½ cups chicken broth (or vegetable broth for a vegetarian option) - Zest of 1 lemon - Juice of 1 lemon - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon ground cumin - Salt and freshly ground pepper to taste - ¼ cup fresh parsley, chopped (for garnish) - Lemon wedges (for serving) The main ingredients in this dish create a bright and zesty flavor. The chicken provides protein, while couscous adds a nice texture. Lemon zest and juice give it a refreshing kick. Garlic, herbs, and spices enhance the overall taste. You can swap chicken for other proteins like turkey or tofu. If you prefer, use quinoa or rice instead of couscous. For a vegan option, replace chicken broth with vegetable broth. Fresh herbs can replace dried ones if you have them. You will need a few basic tools to make this dish. Here’s what I recommend: - Medium mixing bowl for marinating - Medium saucepan for cooking couscous - Large skillet for searing chicken - Fork for fluffing couscous - Cutting board and knife for slicing chicken Having these tools ready makes cooking easier and faster. Enjoy the process of making this simple yet flavorful meal! {{ingredient_image_2}} Start by making a tasty marinade. In a medium bowl, mix 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, cumin, and salt and pepper. Add the chicken breasts to this mix. Make sure they are fully coated. Cover the bowl with plastic wrap. Let the chicken sit in the fridge for at least 30 minutes, or up to 2 hours. This helps the chicken soak up the flavors. Next, cook the couscous. In a medium saucepan, bring 1 ½ cups of chicken broth to a boil. Once boiling, take the pan off the heat. Stir in 1 cup of couscous. Cover the pan with a lid. Let it sit for about 5 minutes. This allows the couscous to absorb all the liquid. After 5 minutes, use a fork to fluff the couscous and then set it aside. Now, it’s time to cook the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the marinated chicken breasts. Cook them for 5-7 minutes on each side. Look for a golden brown color and an internal temperature of 165°F. Once cooked, place the chicken on a cutting board. Let it rest for a few minutes before slicing it into strips. In a large bowl, mix the fluffed couscous with any leftover marinade from the chicken. Taste the mixture and adjust with more salt or pepper if needed. Gently fold in the chopped parsley for a fresh touch. To serve, place the sliced chicken on top of a bed of lemon herb couscous. Garnish with extra parsley and lemon wedges to add color and freshness. Serve this meal hot for the best experience. Enjoy the bright flavors and beautiful presentation! To make a great marinade, start with a mix of oil and acid. Use lemon juice and zest for a bright, fresh taste. Add minced garlic for depth and a pinch of salt for balance. Dried herbs like oregano and thyme give your chicken a lovely aroma. Letting the chicken sit in this mix for at least 30 minutes allows the flavors to soak in. If you have time, marinate it for two hours. This extra time really boosts the flavor. Cooking chicken can be simple. First, heat your skillet until the oil shimmers. This means it’s hot enough. Place the marinated chicken in the pan gently. Cook each side for about 5 to 7 minutes. Look for a golden brown color and an internal temperature of 165°F. This ensures your chicken is safe to eat and juicy. After cooking, let it rest for a few minutes. This keeps it moist when you slice it. Fluffing couscous is key to a perfect texture. After cooking, let it sit covered for five minutes. This helps it absorb all the broth. Use a fork to gently fluff it up. This separates the grains and makes it light. For extra flavor, mix in some of the leftover marinade. You can also fold in fresh parsley for a pop of color and taste. This simple step makes your couscous shine on the plate! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or even overnight, to deepen the flavors and make the meat more tender. Use Fresh Herbs: While dried herbs work well, using fresh herbs like parsley or thyme can elevate the dish with brighter flavors and enhanced freshness. Fluff the Couscous: After letting the couscous sit, use a fork to fluff it up instead of a spoon to prevent it from becoming mushy and to maintain the grain's texture. Rest the Chicken: Always let the cooked chicken rest for a few minutes before slicing. This helps the juices redistribute, resulting in juicier chicken. {{image_4}} You can easily make this dish vegetarian or vegan. Instead of chicken, use chickpeas or tofu. Both options provide protein and texture. For the broth, switch to vegetable broth for the same great flavor. You still get the tasty lemon and herb notes. This way, everyone can enjoy a vibrant meal. Feel free to mix and match herbs to fit your taste. Try fresh basil or dill for a different twist. You can also add fresh mint for a refreshing kick. Experiment with different dried herbs like rosemary or parsley. Each change brings a new flavor to your couscous. If you want a change from couscous, try quinoa or bulgur. Both grains cook quickly and absorb flavors well. You can also use farro for a heartier dish. Each grain adds its unique taste and texture, making your meal versatile. Explore different grains to keep your cooking fun! To keep your Lemon Herb Couscous Chicken fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to let the food cool down before sealing it. This helps maintain its flavor and texture. For the best taste when reheating, use the stovetop. Heat a skillet over medium heat. Add a splash of water or broth to help steam the couscous. Place the chicken on top and cover the skillet. Heat for about five minutes, or until warm. This method keeps the dish moist and tasty. You can freeze this dish for later use. First, let it cool completely. Then, divide it into portions and place each in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. To reheat, thaw overnight in the fridge. Then, follow the stovetop reheating tips for the best flavor. Yes, you can! Try using turkey, shrimp, or firm tofu. These proteins work well in this dish. Just adjust the cooking time. For shrimp, cook until they turn pink. For turkey, ensure it reaches 165°F. Tofu needs a nice sear for flavor. Reheat couscous in a saucepan over low heat. Add a splash of broth or water. Stir gently to avoid clumping. You can also use the microwave. Place it in a bowl, cover, and heat for one to two minutes. Fluff it with a fork before serving. To make this dish gluten-free, swap couscous for quinoa or rice. Both options provide a similar texture. Use gluten-free broth to keep the flavors intact. Cook them according to package instructions. This way, you still enjoy the same fresh taste without gluten. Absolutely! Marinating the chicken overnight lets flavors soak in deeply. Just cover it well and store it in the fridge. This method enhances the taste and tenderness of the chicken. You’ll end up with a more flavorful meal. This article covered how to make Lemon Herb Couscous Chicken. We explored the main ingredients, cooking steps, and useful tips. You learned how to marinate chicken and cook couscous perfectly. I also shared storage tips and variations like vegetarian options. Cooking can be fun, and I hope you find joy in trying these ideas. Your meals can be simple, tasty, and healthy. Enjoy your cooking journey!$

Lemon Herb Couscous Chicken

A bright and flavorful dish featuring marinated chicken served over lemon herb couscous.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Mediterranean

Servings 2

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 cup couscous
1.5 cups chicken broth
1 piece zest of lemon
1 piece juice of lemon
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
to taste salt and freshly ground pepper
0.25 cup fresh parsley, chopped
to serve lemon wedges

Instructions

In a medium mixing bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, ground cumin, and a generous pinch of salt and pepper. Add the chicken breasts to the bowl, ensuring they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or for up to 2 hours to enhance the flavor.
In a medium saucepan, bring the chicken broth to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat and stir in the couscous. Cover the saucepan with a lid and let it sit for approximately 5 minutes, allowing the couscous to absorb the liquid. After the time is up, fluff the couscous with a fork to separate the grains and set it aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Once the oil shimmers, add the marinated chicken breasts to the skillet. Cook the chicken for about 5-7 minutes on each side, or until it reaches a golden brown color and an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips.
In a large mixing bowl, combine the fluffed couscous with any remaining marinade that was drizzled off the chicken. Taste and adjust the seasoning with additional salt and freshly ground pepper if needed. Fold in the chopped parsley gently to enhance the fresh flavor.
Layer the sliced chicken on top of a generous bed of lemon herb couscous. Garnish with extra chopped parsley and lemon wedges for a burst of freshness and color. Serve immediately for a delightful, bright presentation.

Notes

Let the chicken marinate for up to 2 hours for enhanced flavor.

Keyword chicken, couscous, herbs, lemon