Mediterranean Chicken and Couscous with Pistachio Gremolata Recipe
This Mediterranean Chicken and Couscous with Pistachio Gremolata is a vibrant and flavorful dish featuring tender, spiced chicken thighs served over pearl couscous cooked with sautéed onion and red bell pepper. The dish is elevated by a bright pistachio gremolata garnish and a luscious tahini-honey drizzle, bringing together smoky, nutty, and citrus notes for a balanced and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Chicken and Couscous
- 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
Pistachio Gremolata
- 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
Tahini-Honey Drizzle
- 2 Tbsp. tahini
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. honey
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken thighs with smoked paprika, ground cumin, granulated garlic, 1 tsp of kosher salt, and 1/2 tsp of black pepper. Toss until the chicken is evenly coated with the spices.
- Sauté Aromatics and Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Add the sliced red bell pepper and cook another 3 minutes until slightly tender.
- Cook the Chicken: Push the vegetables to the side of the skillet and add the seasoned chicken thighs in a single layer. Cook for 5-7 minutes on each side or until browned and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.
- Toast and Cook Couscous: In the same skillet, add the pearl couscous and toast for 2-3 minutes, stirring frequently until lightly golden. Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom. Season with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper. Bring to a simmer, cover, and cook for 10 minutes or until couscous is tender and liquid is absorbed.
- Make Pistachio Gremolata: While the couscous cooks, combine chopped pistachios, parsley, lemon zest, and grated garlic in a small bowl. Mix well and set aside for flavors to meld.
- Prepare Tahini-Honey Drizzle: In another small bowl, whisk together tahini, fresh lemon juice (reserve the zest is already used), and honey until smooth and creamy.
- Assemble the Dish: Fluff the couscous with a fork and transfer to serving plates. Slice the cooked chicken thighs and arrange on top of the couscous. Spoon the pistachio gremolata over the chicken and drizzle with the tahini-honey sauce. Serve warm and enjoy.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs offer more moisture and flavor.
- For a nut-free option, omit pistachios and replace gremolata with just parsley and lemon zest.
- Adjust the level of black pepper to your taste for more or less spiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to moisten the couscous.
