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One Pan Mediterranean Chicken and Couscous with Pistachio Gremolata and Tahini-Honey Drizzle. Bold, balanced, and bursting with flavor, this nourishing dinner will become an instant favorite.
Table of Contents
Why You’ll Love this Chicken and Couscous Recipe
- One-Pan Wonder. Everything cooks in the same pan for streamlined prep and clean up.
- Bold Mediterranean Flavors. Warm spices, pearl couscous, savory-sweet tahini sauce, and a zesty, bright gremolata create layers of flavor. This dish truly feels restaurant-worthy, yet is weeknight-accessible.
- Nourishing and Balanced. This chicken and couscous recipe offers a good balance of protein, carbs, and heart-healthy fats, delivering comfort and nutrition all in one bite. (Similar to this reader-favorite Turmeric Chicken and Rice recipe.)
- Customizable. Swap in your favorite seasonal veggies, use a different grain, or make more allergy friendly (see notes below). The versatility of this recipe is truly endless.
I love that this dish is as elegant to serve as it is delicious to eat. With its golden chicken, jewel-tone couscous, and vibrant toppings, it’s a holiday-ready meal that guests will swoon over.
And although there are a few components, it still feels very approachable and accessible for weeknights. (Plus, many of the components can be prepped ahead!)
It’s also the true definition of an all-in-one meal, meaning it’s balanced enough to forgo any additional sides.
And if you’re craving more one pan chicken dinner recipes, check out this herby Chicken and Wild Rice or Pesto Chicken and Orzo next.
The Ingredients
- Chicken: I like using boneless, skinless chicken thighs, which stay juicy and tender after sautéing and simmering. (I also love using them in this Curried Chicken Thighs recipe.)
- Spices: A mix of smoked paprika, cumin, and garlic powder create the chicken’s warm, earthy flavor profile. If you can’t find smoked paprika, sweet paprika is a suitable swap.
- Pearl couscous: Also known as Israeli couscous, this grain-shaped pasta is made from semolina flavor. (It’s also the star ingredient in this Moroccan Couscous Salad.) Look for it near the rice, lentils, and beans in your grocery store.
- Onion: Yellow onion adds sweetness and umami to enhance the base of this dish.
- Bell pepper: Red bell pepper brings sweetness and a jolt of vitamin C. Alternatively, you can use orange or yellow bell pepper.
- Lemon: You need both the zest and juice of 2 lemons, which brightens the entire dish.
- Parsley: The star of the gremolata, which ties everything together with a clean, herbaceous finish.
- Fresh garlic: You need 1 fresh garlic clove, which is minced or grated into the gremolata.
- Tahini: This creamy sesame paste lends nutty depth and body to the sauce. Tahini is an excellent source of heart-healthy fats and minerals.
- Honey: A touch of honey helps balance the bitter notes of tahini and tang of the lemon. Alternatively, you can use agave syrup.
- Pistachios: Look for roasted, salted, shelled pistachios, which add color, crunch, and extra richness. If you’re making the dish nut-free, swap them for pepitas (pumpkin seeds). Pistachios also make a fabulous topping in this Mediterranean Salmon Skillet recipe.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Season and Sauté Chicken
Place chicken in a large bowl and toss with olive oil and spices. Heat a large pan with a fitted lid over medium-high heat. Arrange chicken in pan and cook for 6 minutes, undisturbed, until golden-brown. Flip and cook 1 more minute. Transfer chicken to a plate.
Cooking Tip
Sear the chicken well to develop a deep, golden crust. It doesn’t have to be fully cooked through (the chicken will finish cooking in the couscous) but a good sear will help lock in juiciness and build flavor.
Step 2: Add veggies to pan and cook until soft, about 6 minutes.
Step 3: Stir in pearl couscous and cook for 1 minute to lightly toast grains. Add broth and bring to a simmer.
Toasting Tip
Toasting the couscous not only enhances its nutty flavor, but it also helps prevent clumping when the broth is added in.
Step 4: Nestle chicken back into pan, cover, and cook for 15 to 20 minutes, until the grains are tender.
Step 5: Prepare Pistachio Gremolata by combining all ingredients in a bowl and tossing to combine.
Step 6: Mix tahini sauce ingredients in a small bowl. Drizzle in some warm water to thin.
Step 7: Remove lid and garnish chicken and couscous with pistachio gremolata and tahini-honey drizzle.
Serve in a wide-rimmed bowls or plates with extra toppings, if desired.
Recipe Variations
- Use different veggies. In place of (or in addition to) the bell pepper, zucchini, spinach, leeks, or fennel also work great.
- Make gluten free. You can swap the pearl couscous for white rice or quinoa to make this dish more allergy-friendly. The cook time and liquid ratios should be about the same.
- Make vegetarian. Swap the chicken for chickpeas or roasted cauliflower (using the same spice mixture).
- Switch up the sauce. Use a Greek yogurt-based drizzle (with lemon and parsley or dill) for a tangier finish.
- Go nut-free. Swap the pistachios for pepitas, which are nutty and slightly sweet.
Make-Ahead and Storage Tips
- Make-ahead: You can prepare the gremolata and tahini-honey mixture up to 1 day ahead. Store in separate air-tight containers in the fridge until ready to use. You can also season the chicken up to 24 hours in advance.
- Store: Refrigerate leftovers in an airtight container for up to 3 days. The toppings do not need to be stored separately.
- Reheat: You can reheat individual portions in the microwave, stopping to stir every 30 seconds to promote even heating. Alternatively, gently reheat in a skillet on the stovetop, covered, until warm. (You may need to add an extra splash of broth to help rehydrate the grains.)
More One Pan Chicken Dinners
Easy Chicken Enchilada Quinoa Bake
Thai Peanut Chicken with Quinoa
Lemon-Feta Chicken and Orzo
One Pot Turmeric Chicken and Rice
If you try this Mediterranean Chicken and Couscous recipe, snap a photo and tag #dishingouthealth so I can see your beautiful creations! Also, be sure to follow along on Pinterest and Facebook for the latest recipes.
Mediterranean Chicken and Couscous with Pistachio Gremolata
Equipment
- Deep 12-inch skillet or Dutch oven with fitted lid
- Mixing bowls
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 Chicken: Trim excess fat off chicken thighs and pat dry with a paper towel. Place chicken in a large mixing bowl, along with olive oil, smoked paprika, ground cumin, granulated garlic, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper; mix well to thoroughly coat.
- Sear Chicken: Heat a deep 12-inch skillet or Dutch oven with a lid over medium-high. Arrange chicken in pan and cook, undisturbed, for 5 to 6 minutes, until the underside is golden-brown. Flip and cook 1 more minute. Transfer chicken to a plate. (The chicken does not need to be fully cooked – it will finish cooking in the couscous.)Sauté Veggies: Reduce heat to medium and add onion and bell pepper. (You should have enough residual juices from the chicken but if the pan seems dry, add an extra drizzle of olive oil.) Cook until the vegetables soften, stirring occasionally, about 6 minutes.
- Simmer: Stir in the couscous and let cook for 1 to 2 minutes to toast the grains. Add chicken broth and season with remaining 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Increase heat to bring mixture to a boil. Turn heat to medium-low and add the chicken back to the pan, golden-brown side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, about 15 minutes. (If there is any remaining broth in pan, continue cooking, uncovered, a few extra minutes.)
- Meanwhile, Prepare Pistachio Gremolata: In a small bowl, combine all gremolata ingredients (pistachios, parsley, lemon zest, and garlic) and toss well. Set aside. (Note: if your pistachios are unsalted, season mixture with a generous pinch of kosher salt.)Mix Tahini-Honey: In a separate small bowl, combine tahini, lemon juice, and honey; whisk to combine. Drizzle in a little warm water, whisking constantly to incorporate, until the mixture is smooth, creamy, and pourable.
- Assemble: Drizzle Tahini-Honey over chicken and couscous and spoon Pistachio-Gremolata overtop. Taste and season with a pinch more salt and/or black pepper, if needed. Serve.
Notes
- Make-ahead: You can prepare the gremolata and tahini-honey mixture up to 1 day ahead. Store in separate air-tight containers in the fridge until ready to use. You can also season the chicken up to 24 hours in advance.
- Store: Refrigerate leftovers in an airtight container for up to 3 days. The toppings do not need to be stored separately.
- Reheat: You can reheat individual portions in the microwave, stopping to stir every 30 seconds to promote even heating. Alternatively, gently reheat in a skillet on the stovetop, covered, until warm. (You may need to add an extra splash of broth to help rehydrate the couscous.)
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Great, easy weeknight meal that had me going back for seconds! You could easily add in some spinach or kale at the end to sneak in some more veggies.
Loved this one!! I’m not the biggest tahini fan so I served it on the side just in case but ended up really enjoying the flavor and creaminess of the sauce. We will definitely make this one again!
So easy to make and it taste so delicious 🤩👌
Made this today. Great recipe! Juicy, well-seasoned chicken. Thank you!
This was so easy and delicious!!
I’m gluten free and didn’t realize the gluten free couscous I had on hand was not enough for this recipe. I simply cooked brown rice separately and added to the onions and peppers to soak up the rest of the oil in the pot. I’ll try with one pan and white rice next. In rotation now !!