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To make Lemon Herb Couscous Chicken, gather these fresh and flavorful ingredients: - 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 cumin - Salt and pepper to taste - ¼ cup fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Each ingredient plays a key role in bringing flavor to this dish. The chicken offers a protein base, while couscous adds a light, fluffy texture. The broth adds depth, and the lemon zest and juice brighten the meal. Olive oil provides richness, while garlic and herbs give it warmth and earthiness. Fresh parsley not only adds color but also enhances flavor. This balance makes the dish both simple and enjoyable. {{ingredient_image_1}} To marinate the chicken, start by mixing the marinade in a bowl. Combine 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, cumin, salt, and pepper. Add the two chicken breasts to the bowl. Make sure they are fully coated with the marinade. Cover the bowl and let it marinate for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours in the fridge. Next, bring 1 ½ cups of chicken broth to a boil in a medium saucepan. Once the broth is boiling, stir in 1 cup of couscous. Cover the pot and remove it from heat. Let it sit for about 5 minutes. This allows the couscous to absorb the liquid. After that, fluff the couscous with a fork and set it aside. Now, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil. Once the skillet is hot, add the marinated chicken breasts. Cook them for about 5 to 7 minutes on each side. The chicken should turn golden brown. To ensure it is fully cooked, the internal temperature must reach 165°F. After cooking, remove the chicken from the skillet and let it rest for a few minutes before slicing. In a large bowl, mix the fluffed couscous with any remaining marinade from the chicken. This adds extra flavor. Taste the mixture and adjust the seasoning if needed. Toss in ¼ cup of chopped parsley for a fresh touch. To serve, slice the chicken and place it on top of the lemon herb couscous. Garnish the dish with extra parsley. Serve with lemon wedges on the side for a bright, fresh look. Enjoy your flavorful meal! To make your chicken burst with flavor, give it time to marinate. I suggest letting it soak in the marinade for at least 30 minutes. If you can, aim for two hours in the fridge. This extra time helps all those lovely flavors blend together. If you want to switch things up, try different marinades. A mix of yogurt and spices can add creaminess and tang. Or use a simple blend of soy sauce, honey, and ginger for an Asian twist. The options are endless! Couscous should be light and fluffy. Once it cooks, let it rest for a few minutes before fluffing. Use a fork to gently separate the grains. If you stir too hard, you risk making it mushy. To avoid overcooked couscous, watch the cooking time. Remember, let it sit covered for just five minutes after boiling. This small step makes a big difference! To check if your chicken is done, use a meat thermometer. It should read 165°F (75°C). This ensures it's safe to eat and juicy. After cooking, let the chicken rest for a few minutes. This helps keep it moist when you slice it. If you cut right away, the juices run out, and you lose flavor. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours in the fridge if you have the time. Use Fresh Herbs: While dried herbs work well, using fresh herbs like parsley or thyme can elevate the dish with brighter flavors. Fluff the Couscous: After cooking, make sure to fluff the couscous with a fork to prevent it from becoming gummy and to enhance its texture. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (75°C) for safety. {{image_2}} You can swap chicken for tofu or chickpeas. Tofu absorbs flavors well. Use firm tofu for the best texture. Marinate it just like the chicken. For chickpeas, rinse and drain canned ones. Toss them into the marinade, too. Both options make the dish hearty and healthy. Add seasonal vegetables for extra color and taste. Good choices include bell peppers, zucchini, or spinach. These veggies blend well with couscous. You can roast or sauté them before mixing. For fresh options, add raw veggies like cherry tomatoes or cucumber. They add crunch and freshness. Consider herbs like basil or mint for a twist. These herbs can brighten up the dish. You can also add spices like paprika or coriander for warmth. For texture, toss in nuts like almonds or walnuts. Dried fruits, like cranberries or apricots, give a sweet touch. These additions make the dish more exciting and tasty. To store your Lemon Herb Couscous Chicken, place it in the fridge. Use an airtight container to keep it fresh. It is best to keep the couscous and chicken separate. This prevents the couscous from getting soggy. Store leftovers for up to three days for the best taste. When you are ready to enjoy leftovers, use safe reheating methods. You can use the microwave or the stovetop. If using the microwave, heat on medium power in short bursts. Stir in between to ensure even heating. To avoid dry chicken, add a splash of broth or water before reheating. If using the stovetop, heat in a pan over low heat. Cover the pan to retain moisture. You can freeze Lemon Herb Couscous Chicken for later. The chicken and couscous freeze well. Place them in freezer-safe containers or bags. Be sure to label them with the date. For thawing, move to the fridge overnight. Reheat as described above after thawing. This way, you can enjoy a tasty meal anytime! To make this dish gluten-free, simply replace couscous with quinoa or rice. Both options work well. They absorb flavors nicely and offer a great texture. Make sure to use gluten-free broth too. This way, you keep all the tasty flavors intact while being gluten-free. Yes, you can prepare this meal ahead of time. Marinate the chicken the night before and keep it in the fridge. You can also cook the couscous in advance. Just store it in an airtight container. When you're ready to eat, just reheat everything. This makes dinner easy on busy days. If you don't have couscous, you can use quinoa, rice, or even bulgur. These grains all add a nice texture. Quinoa is a great choice for a protein boost. Rice is also a good option for a filling meal. Choose what you like best. To check if the chicken is cooked, use a meat thermometer. The inside should reach 165°F or 75°C. If you don’t have a thermometer, cut the chicken open. It should be white all the way through, with no pink. This ensures safe eating. You can serve this dish with a green salad, roasted veggies, or garlic bread. A fresh cucumber salad pairs well too. These side dishes balance the meal and add more colors. Choose what you enjoy to make the meal even better! This recipe combines juicy chicken and fluffy couscous with bright lemon flavor. You learned how to marinate chicken, cook couscous, and combine everything perfectly. Remember, you can customize this dish with extra veggies or spices. Store leftovers properly, and keep the couscous and chicken separate for best taste. Whether you choose to add nuts or go vegetarian, this dish is easy and satisfying. Enjoy your cooking journey with this vibrant meal!

Lemon Herb Couscous Chicken

A flavorful dish featuring marinated chicken served on a bed of lemon herb couscous.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 400 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 cumin
  • to taste salt and pepper
  • 0.25 cup fresh parsley, chopped
  • as needed lemon wedges for serving

Instructions
 

  • In a bowl, mix together 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, cumin, salt, and pepper. Add the chicken breasts and ensure they are well-coated. Cover and let marinate for at least 30 minutes.
  • In a medium saucepan, bring the chicken broth to a boil. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed. Fluff with a fork and set aside.
  • In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, add the marinated chicken breasts. Cook for about 5-7 minutes on each side or until the chicken is golden brown and cooked through. Remove from heat and let rest for a few minutes before slicing.
  • In a large bowl, combine the fluffed couscous and any remaining marinade drizzled off the chicken. Adjust seasoning if necessary. Toss in chopped parsley for an extra fresh flavor.
  • Slice the chicken and place it on a bed of the lemon herb couscous. Garnish with additional parsley and lemon wedges on the side.

Notes

For a vegetarian option, substitute chicken broth with vegetable broth.
Keyword chicken, couscous, dinner, herbs, lemon