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A one-pot recipe for Israeli Chicken and Couscous made with pearled Israeli couscous, kalamata olives, fresh tomatoes and chicken thighs. This easy dinner recipe is perfect to whip up on a busy weeknight!
Another easy weeknight dinner for you! As I mentioned in my last post, quick, filling, weeknight dinners are my jam these days. I have very very little time with a 4 month old baby at home so anything that can be whipped up with minimal effort and dishes (and maximum flavor) is really the way to go.
This Israeli chicken couscous recipe is no exception. I oftentimes forget to reach for Israeli couscous but I had some leftover from when my parents were in town so I started testing this recipe. C and I agreed it was a total hit and it’s now officially on our meal plan rotation! Hope you enjoy.
What is Israeli Couscous?
Israeli couscous is also called pearl or pearled couscous and actually has no relation to traditional cous cous. In fact it isn’t a grain but more like a tiny rolled pasta. It is typically made from wheat flour, though you can actually find gluten-free versions if that is a requirement for you. Most grocery stores carry it under the grain section though sometimes it can be found with the pastas.
It’s texture is similar to rice or a smaller pasta like orzo.
Ingredients in Israeli Chicken Couscous
Here’s what you need to make this one-pot Israeli couscous and chicken recipe:
- Chicken thighs – make sure you get boneless, skinless chicken thighs. You can also use chicken breast if you prefer.
- Olive oil – for cooking both chicken and veggies.
- Kalamata Olives – Be sure to buy pitted kalamata olives and make sure you halve them.
- Cherry Tomatoes – grape tomatoes also work well.
- Red onion – finely minced.
- Garlic Cloves – try to buy fresh garlic cloves if you can!
- Israeli/Pearled Couscous – see note above for where to find and gluten-free versions.
- Chicken broth/stock – you can also use veggie broth or water in a pinch.
- Red wine vinegar – the acidity helps to balance out the flavor.
- Parsley – I like using fresh herbs in this chicken couscous recipe.
- Salt + Pepper – use more or less to taste or sodium level preference.
You’ll also need a large pot for making this recipe. I like my all-clad all-in-one pot with a lid but a Dutch Oven or tall pan works great as well!
How to Make One-Pot Israeli Chicken and Couscous
STEP 1: COOK CHICKEN
Heat a large saucepan or dutch oven over medium-high heat and add 1 tbsp of olive oil. Add your chicken thighs and sprinkle with salt and pepper. Brown on both sides for approx 3-5 minutes. Remove chicken thighs and set aside.
STEP 2: COOK VEGGIES
To the large pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, red onion and garlic cloves. Saute for 3 minutes.
STEP 3: ADD COUSCOUS AND SIMMER
Add the chicken stock and Israeli couscous to the pot and sprinkle with 1/2 tsp of salt. Stir to combine and bring mixture to a boil. Slide in chicken thighs and any juices and reduce to a simmer. Cover and cook until all water is absorbed – about 10-12 minutes.
STEP 4: GARNISH + SERVE
Stir in red wine vinegar and salt and pepper, as desired. Sprinkle with minced parsley and serve warm.
More One-Pot Recipes
Here are some other one-pot recipes for easy, weeknight cooking:
- One-Pot Beef Chili
- One-Pot Cauliflower and Chickpea Massaman Curry
- Kimchi Fried Rice
- Chicken Pad See Ew
- One-Pot Green Chicken Chili
One-Pot Israeli Chicken and Couscous
A one-pot recipe for Israeli Chicken and Couscous made with pearled Israeli couscous, kalamata olives, fresh tomatoes and chicken thighs. This easy dinner recipe is perfect to whip up on a busy weeknight!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Israeli
Ingredients
- 1 1/2 lbs chicken thighs, boneless, skinless
- 2 tbsp olive oil
- 1/2 cup, kalamata olives, pitted and halved
- 1 dry pint (roughly 2 cups) cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups chicken stock (or veggie stock)
- 1/2 tsp salt + more for chicken
- 1 cup Israeli couscous (also called pearled couscous)
- 1 tbsp red wine vinegar
- 1 tbsp minced parsley
Instructions
- Heat a large saucepan or dutch oven over medium-high heat and add 1 tbsp of olive oil.
- Add your chicken thighs and sprinkle with salt and pepper. Brown on both sides for approx 3-5 minutes.
- Remove chicken thighs and set aside.
- To the large pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, red onion and garlic cloves. Saute for 3 minutes.
- Add the chicken stock and Israeli couscous to the pot and sprinkle with 1/2 tsp of salt. Stir to combine and bring mixture to a boil.
- Slide in chicken thighs and any juices and reduce to a simmer.
- Cover and cook until all water is absorbed – about 10-12 minutes.
- Stir in red wine vinegar and salt and pepper, as desired.
- Sprinkle with minced parsley and serve warm.
I made this only I used petite diced tomatoes drained because I didn’t have fresh tomatoes. I put a splash of red wine after sautéing the vegetables because I didn’t have red wine vinegar. Wow! Delicious no matter what you need to substitute. I will absolutely make again.
Israel is on my heart and in my prayers this week. I had a desire to cook something from Israeli cuisine for my family this week in solidarity, but had no idea where to begin – I’m not of Jewish heritage. Thank you for this recipe, it came together beautifully and everyone enjoyed it. We used chicken breast and balsamic vinegar, and topped it with a dollop of sour cream. Excellent. 🙂
My Husband love this. I had fresh tomatoes from my friends garden. I didn’t have boneless thighs but took the bone out. It was all good. I will make this again. A winner!!
this is one of my favorite dishes in France!! It is light as a lunch in hot summer!