Name: Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs. boneless, skinless chicken thighs; 2 Tbsp. extra-virgin olive oil; 1 tsp. smoked paprika; 1 tsp. ground cumin; 1 tsp. granulated garlic (or garlic powder); 1 1/4 tsp. kosher salt, divided; 3/4 tsp. coarse ground black pepper, divided; 1 medium yellow onion, diced; 1 red bell pepper, thinly sliced; 1 1/4 cups pearl couscous; 2 cups lower-sodium chicken broth; 1/3 cup roasted, salted pistachios, coarsely chopped; 1/4 cup finely chopped fresh parsley; 1 Tbsp. lemon zest (from 1 to 2 lemons) (reserve juice for tahini-honey); 1 garlic clove, grated; 2 Tbsp. tahini; 2 Tbsp. fresh lemon juice; 1 Tbsp. honey

Jump to Recipe· 4.3 from 54 reviews

If you’ve been searching for a dish that’s bursting with vibrant flavors, exciting textures, and a touch of elegance without the fuss, then the Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe is about to become your new favorite. It perfectly marries tender, smoky-spiced chicken with fluffy pearl couscous and a bright, nutty pistachio gremolata that adds an irresistible freshness. Drizzled with a luscious tahini-honey sauce, this dish feels like a warm hug from the Mediterranean sun on your plate, making it perfect for weeknight dinners or special gatherings where you want to impress with ease.

Ingredients You’ll Need

A black skillet contains four pieces of cooked, seasoned chicken thighs with a golden-brown and crispy texture layered evenly across the surface. Another black skillet has a layer of diced white onions and sliced red bell peppers cooked lightly, showing a soft, slightly translucent texture with vibrant red strips of pepper scattered on top. Both skillets rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

One of the best parts of the Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe is how it relies on simple, wholesome ingredients that pack a punch in flavor, color, and texture. Each component plays a vital role in creating a beautifully balanced dish sure to delight your taste buds.

1.5 lbs. boneless, skinless chicken thighs: Juicy and flavorful with a great texture for absorbing spices.
2 Tbsp. extra-virgin olive oil: Adds richness and helps crisp the chicken.
1 tsp. smoked paprika: Brings a subtle smokiness that deepens the chicken’s flavor.
1 tsp. ground cumin: Adds warm earthiness that’s classic in Mediterranean cooking.
1 tsp. granulated garlic (or garlic powder): Offers a gentle garlic flavor without overpowering.
1 1/4 tsp. kosher salt, divided: Enhances all the natural flavors while balancing seasoning.
3/4 tsp. coarse ground black pepper, divided: Lends a mild pepper kick to contrast the other spices.
1 medium yellow onion, diced: Sweetness and texture that soften as they cook.
1 red bell pepper, thinly sliced: Adds vibrant color and juicy crunch.
1 1/4 cups pearl couscous: Delightfully chewy grains that soak up all the juices.
2 cups lower-sodium chicken broth: Ensures the couscous cooks fluffy without being salty.
1/3 cup roasted, salted pistachios, coarsely chopped: For crunch and a rich nutty burst in the gremolata.
1/4 cup finely chopped fresh parsley: Bright, grassy freshness that lightens the dish.
1 Tbsp. lemon zest (from 1 to 2 lemons), reserve juice: Adds zing and aromatic citrus notes to the gremolata and drizzle.
1 garlic clove, grated: Adds a sharp burst inside the gremolata that livens everything up.
2 Tbsp. tahini: Creamy texture and slightly nutty flavor for the sauce.
2 Tbsp. fresh lemon juice: Tangy brightness to balance the tahini’s richness.
1 Tbsp. honey: A touch of sweetness that rounds out the tahini drizzle beautifully.

How to Make Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe

Step 1: Prep and Season the Chicken

Start by patting dry the chicken thighs, then toss them with olive oil, smoked paprika, cumin, granulated garlic, half of the kosher salt, and half of the black pepper. This seasoning mix is key to delivering those signature warm, smoky Mediterranean flavors and tender juiciness you’re aiming for. Let the chicken sit for a few minutes to soak up all those wonderful spices.

Step 2: Cook the Chicken and Vegetables

Heat a large skillet over medium-high heat and sear the chicken thighs until they develop a beautiful golden brown crust, about 5 minutes per side. Remove the chicken and set it aside, then add the diced yellow onion and sliced red bell pepper to the same skillet. Sauté until they are soft and slightly caramelized, about 6 to 7 minutes. This step adds a lovely sweetness and depth that complements the spices on the chicken perfectly.

Step 3: Toast and Simmer the Pearl Couscous

Stir the pearl couscous into the skillet with the vegetables and toast it lightly for 2-3 minutes, just until the couscous starts to take on a slight golden color. Then pour in the chicken broth, sprinkle the remaining salt and pepper, and nestle the seared chicken back into the pan. Cover and simmer on low until the couscous is tender and the chicken is cooked through, roughly 10 minutes. This method allows all those flavors to marry beautifully.

Step 4: Prepare the Pistachio Gremolata

While the couscous and chicken cook, combine the chopped pistachios, fresh parsley, lemon zest, and grated garlic in a small bowl. This gremolata is your burst of brightness and texture to finish the dish, balancing the heartiness of the chicken and couscous with a fresh, crunchy pop.

Step 5: Make the Tahini-Honey Drizzle

In another small bowl, whisk together the tahini, fresh lemon juice, reserved lemon zest juice, and honey until smooth and creamy. This drizzle adds a luxurious, slightly sweet and tart sauce that ties the whole dish together, making every bite feel like a celebration of flavors.

Step 6: Plate and Garnish

Serve the chicken and couscous hot with a generous sprinkle of pistachio gremolata on top followed by a light drizzle of the tahini-honey sauce. The layers of flavor and texture here will have you coming back for more!

How to Serve Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe

The image shows a close-up of a black pan with two stages of cooking inside a kitchen with white marbled surface below it. On the left side, the pan contains a mix of bright yellow lentils, chopped white onions, and thin red bell pepper strips spread evenly within the pan. On the right side, the second stage shows five golden brown, seasoned cooked pieces on top of the same lentil and vegetable mixture, with the onions softened and some orange liquid visible in the bottom of the pan. The lentils are scattered around and under the cooked pieces, and the red bell pepper strips remain visible, creating a colorful contrast. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t hesitate to add extra fresh parsley or a sprinkle of crushed pistachios on top when serving. A few lemon wedges on the side offer fresh citrus that diners can squeeze over their plates, enhancing the bright, fresh notes in the dish.

Side Dishes

This dish shines on its own but pairs beautifully with a light Greek salad, roasted vegetables like zucchini or eggplant, or even some grilled pita bread to scoop up every last bit of the tahini-honey drizzle and gremolata freshness.

Creative Ways to Present

For a gorgeous presentation, try serving the couscous in a shallow bowl with the chicken arranged artfully on top, garnished with gremolata and a drizzle of sauce. Alternatively, pack it into vibrant bell pepper halves and bake them slightly for a colorful, edible bowl. It’s a feast for both the eyes and the palate!

Make Ahead and Storage

Storing Leftovers

Place any leftover Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making leftovers just as delightful.

Freezing

You can freeze the chicken and couscous separately for up to 2 months. Store the gremolata and tahini-honey drizzle in small containers in the refrigerator, as fresh herbs and lemon zest lose their vibrancy when frozen.

Reheating

Reheat the chicken and couscous gently in a skillet over medium heat, adding a splash of water or broth to keep it moist. Add the gremolata fresh after reheating, and drizzle the tahini-honey sauce just before serving to keep those bright flavors intact.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, but keep in mind they might cook a little faster and can dry out more easily, so watch closely and avoid overcooking.

Is pearl couscous the same as regular couscous?

Pearl couscous, also called Israeli couscous, is larger and chewier than traditional couscous, which is much finer. Pearl couscous adds a wonderful texture that holds up nicely in this recipe.

Can I make the pistachio gremolata ahead of time?

Yes, you can prepare the gremolata up to a day in advance and store it covered in the fridge. Just give it a quick stir before serving to refresh the herbs and nuts.

How spicy is this Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe?

This recipe leans more toward warm and aromatic spices rather than heat, so it’s mild and approachable. You can always add a pinch of cayenne pepper if you like a little kick.

What can I substitute for tahini in the drizzle?

If you don’t have tahini, try using almond or cashew butter for a similar creamy, nutty effect. You might want to thin it slightly with a bit of water or lemon juice.

Final Thoughts

There’s something truly special about the Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe — it’s like a little trip to the sunny Mediterranean coast right from your kitchen. The balance of smoky, fresh, nutty, and tangy flavors comes together so effortlessly, and the textures keep you intrigued with every bite. I urge you to give it a try for your next dinner and watch as it becomes an instant favorite in your meal rotation.