One-Pot Israeli Chicken and Couscous

one-pot recipe for israeli couscous with chicken thighs.

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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!


  • 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 tomatoeshalved
  • 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


  1. Heat a large saucepan or dutch oven over medium-high heat and add 1 tbsp of olive oil.
  2. Add your chicken thighs and sprinkle with salt and pepper. Brown on both sides for approx 3-5 minutes.
  3. Remove chicken thighs and set aside.
  4. To the large pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, red onion and garlic cloves. Saute for 3 minutes.
  5. 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.
  6. Slide in chicken thighs and any juices and reduce to a simmer.
  7. Cover and cook until all water is absorbed – about 10-12 minutes.
  8. Stir in red wine vinegar and salt and pepper, as desired.
  9. Sprinkle with minced parsley and serve warm.