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Couscous Chicken Bowl
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Ingredients
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Step by step
Method
4 steps
- 1
Bring 1 cup low-sodium chicken broth and 1 teaspoon olive oil to a boil. Stir in 1 cup couscous, cover, take off the heat, and let stand 5 minutes. Fluff with a fork — the grains should be separate and fluffy, not clumped.
- 2
Toss 1 lb boneless skinless chicken thighs (sliced) with the remaining olive oil from 1 tablespoon total, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ½ teaspoon kosher salt. Sear in a skillet over medium-high 7–9 minutes until browned and cooked through (165°F).
- 3
Divide the couscous among bowls. Top with 1 cup rinsed canned chickpeas, diced cucumber, ½ cup halved cherry tomatoes, the hot chicken, and ¼ cup chopped parsley.
- 4
Serve with plain yogurt and lemon wedges for squeezing over. You want a bright couscous chicken bowl with juicy spice-seared chicken — not dry chicken or gummy stuck-together couscous.