Recipe: Chicken with Lemon-Tomato Pearl Couscous

I really liked the flavor of this dish but I’m still undecided if I’ll be making it the same way I did before, it might benefits from the couscous being made separately.

Chicken with Lemon-Tomato Pearl Couscous
Serves 4
  1. 1 1/2 pounds boneless, skinless chicken thighs
  2. 2 small onions, thinly sliced
  3. 2 pounds grape tomatoes
  4. 6 garlic cloves, minced
  5. 8 strips lemon peel
  6. 1 cup dry white wine
  7. 3 cups chicken stock
  8. 2 cups pearl (Israeli) couscous
  9. 2 cups frozen peas, thawed
  10. 1 lemon cut into wedges for serving (use the lemon you peeled)
  1. Heat a large skillet or dutch oven over medium high heat and coat the bottom with olive oil. cook the chicken until browned, about three minutes per side. transfer to a plate and return the pan to the stove.
  2. Reduce the heat to medium and add the onion. cook, stirring frequently, about three minutes or just until the onion is starting to soften. stir in the tomatoes, garlic, and lemon peel. cook for a few minutes, until the tomatoes start to soften.
  3. Return the chicken to the skillet, add the wine and cook for about 4 minutes, or until most of the wine has evaporated. add the stock and couscous and stir. reduce heat to a simmer, cover, and cook until the couscous is tender and the chicken is cooked through, about 12 minutes.
  4. Stir in the peas and cook another couple minutes until heated through. Serve with lemon.
Adapted from Kitchen Trial and Error
Mab Made Food

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