Za’atar Chicken and Couscous
During the week, one-pan recipes are my go-to for easy clean up and a well-rounded meal. This za’atar chicken and couscous skillet is the newest addition to my one-pan meals that packs in protein, carbs and all the best flavors.
The chicken is seasoned and seared until browned, then cooked in a fluffy za’atar couscous skillet and topped with a zesty olive salsa. Serve it with your favorite simple side salad for a nourishing weeknight dinner.
Pearled couscous is a pantry staple of mine that I love preparing in one-skillet dinners or in salads. They’re tiny pearls of pasta that take on any flavor you give them, and pair so well with the flavors in this dish.
You can make this dish using pearled couscous or orzo if that’s easier to find.
Ingredients you’ll need to make Za’atar Chicken and Couscous
Bone-in chicken thighs– I love using a mix of thighs and drumsticks for this recipe, but boneless thighs can be substituted
Pearled couscous, aka Israeli couscous
Diced onion and garlic for some aromatics
Spice blend– za’atar, cumin, garlic powder, salt & pepper
Water or vegetable broth– I used water, but low-sodium broth can add even more flavor to this dish
Olive oil– to sear the chicken
Dijon mustard for a little added flavor
- Start by seasoning the chicken and searing it in a hot skillet with olive oil until browned
- Remove the chicken from the pan and add in the diced onion and garlic
- Next, add in the spices with the couscous and dijon mustard and stir together
- Pour in the liquid and nestle the chicken back into the pan
- Cover the pan and bring it to a boil, then reduce to simmer for 35 minutes
While the chicken and couscous bake, you’ll prepare the olive salsa.
Here’s what you’ll need to make olive oil:
- Castelvetrano olives
- Shallots
- Parsley and Cilantro
- Olive oil
- Lemon juice
- Lemon zest
- Crushed garlic
- Red pepper flakes
- Salt & pepper
To make the olive salsa, pulse everything in a small food processor, or using a large chef’s knife finely chop the ingredients and mix together in a bowl.
The chicken comes out juicy and flavorful with the fluffy pearled couscous, and the zesty olive salsa ties in all of the flavors together. This recipe is so delicious and easily customizable, it’s going to be on repeat for weeks to come.
This recipe will stay good for up to 3-4 days, so can be made ahead and reheated for a quick meal during the week.
If you’re looking for more one-pan meals, try some of my other favorites-
One-pan Chicken and Quinoa
Herbed Pearl Couscous and Salmon
One-pan Lemon Orzo and Salmon
Chicken and Couscous with Olive Salsa
Ingredients
Za'atar Chicken
- 5-6 bone-in chicken pieces
- 1 tsp za’atar spice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Olive oil
Pearled Couscous
- 1 1/2 cups pearled couscous
- 3 cups low-sodium broth or water
- 1 small yellow onion diced
- 2 cloves garlic, crushed
- 1 tbsp dijon mustard
- 1 tbsp za’atar spice
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
Olive Salsa
- 1/3 cup pitted green olives I used Castelvetrano
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 shallot or 1/4 red onion
- 2 tbsp olive oil
- 1 lemon juiced
- 1 tsp lemon zest
- 1 garlic clove crushed
- 1/4 tsp red pepper flakes
- Salt & pepper
Directions
- Season the chicken thighs with the za’atar, cumin, garlic powder, salt and pepper.
- Heat a large braiser pan or skillet on medium heat with a generous amount of olive oil. Sear the chicken skin side down for about 4 minutes to brown, then remove the chicken from the pan.
- Add in the diced yellow onion and garlic to the remaining oil and saute for 5-7 minutes until soft.
- Add in the pearled couscous, mustard and spices and toss together.
- Pour the broth or water into the pan, then nestle the chicken pieces into the couscous.
- Cover the pan and bring it to a boil, then reduce the heat to low and simmer for about 35 minutes, until mostly all of the liquid is absorbed. Set the pan aside to rest for 10 minutes before fluffing the couscous with a fork.
- While the chicken and couscous cook, prepare the olive salsa by adding all of the ingredients to a small food processor and pulsing together until finely chopped. Alternatively, you can finely dice the olives, herbs and shallots and mix with the remaining ingredients in a bowl to create the salsa instead of blending.
- Spoon the olive salsa over the dish when serving with fresh chopped parsley and a squeeze of lemon juice.
This is probably one of the best things I’ve made! I’m in love with this recipe. Will definitely be eaten at least 4 times a year! The olive salsa to die for!!!! Thank you!
This dish is so flavorful! It’s one of my favorite go-to’s! It comes out perfect every time. The ingredients are incredible together. I use boneless skinless thighs because we prefer that, but it works just as well. Thank you so much for this recipe!!
So happy you tried it, Kate!