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
Scale
- 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.
Keywords: israeli couscous, israeli chicken, one-pot israeli chicken, one-pot couscous chicken
Find it online: https://www.thehealthymaven.com/israeli-chicken-couscous/