Creamy Garlic Lemon Couscous with Chicken

June 7, 2023

This creamy garlic lemon couscous with chicken is a skillet of comfort that you are going to absolutely love!

It is just creamy enough to feel luscious, but still light and cheerful with plenty of bold lemon and garlic flavors. Everything comes together in one skillet, so the flavors have plenty of time to develop into something fabulous and there is very little after dinner clean up, which is always a good thing.

If you are unfamiliar with couscous, it is great. Easy to cook, soaks up flavors really well and contains some good health benefits too. Couscous contains the powerful antioxidant selenium, which helps to decrease inflammation, plaque and cholesterol on our arteries and can also give our immune system a boost. This mediterranean staple is something we should all keep in our pantry, because this creamy garlic lemon couscous with chicken is just one of many delicious ways to enjoy this beautiful little pasta.

Let’s get started…

There are three main types of couscous: Moroccan couscous, which is teeny tiny and cooks in just a few minutes, Lebanese couscous, which is the largest version and is best cooked for a long time over low heat and then Israeli couscous, which is what we are using today.

Israeli couscous or “pearl” couscous is my favorite. It is about the size of a peppercorn and maintains a nice amount of texture, even when cooked. Bob’s Red Mill and Rice Select both have great couscous that can be found at most grocery stores.

To make this fabulous creamy garlic lemon couscous with chicken for 2, you will need 2 boneless skinless chicken breasts and 1 cup of the Israeli couscous plus 1 1/2 cups of chicken stock, 1/2 cup of heavy cream, 1/2 cup of finely shredded parmesan, 4 minced cloves of garlic, 2 lemons, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of an Italian seasoning blend and 1/4 teaspoon of red pepper flakes (less if you prefer a more mild spice level).

Start by seasoning 2 medium boneless skinless chicken breasts with garlic powder, onion powder and Italian seasoning. If you are working with particularly large chicken breasts, simple slice 1 in half length wise to create 2 thin cutlets. If you don’t have an Italian seasoning blend, you can use a pinch of thyme, rosemary, oregano and basil or your favorite dried herbs.

Add a tablespoon of butter into a medium skillet placed over medium heat. Add the seasoned chicken breasts leaving a little space in between them.

Cook for 2-3 minutes on the first side or until the bottom is golden brown. Flip the chicken and cook until it is cooked through with no pink and an internal temperature of 165 degrees.

Once the chicken is cooked, transfer it onto a plate and add the juice from 2 lemons into the skillet. Stir the lemon juice around a bit to both cool the pan down a little and work up any brown bits left behind from the chicken.

Add 4 minced garlic gloves and a big pinch of red pepper flakes into the skillet and cook for about 60 seconds while stirring consistently.

Now add the couscous into the skillet and let it toast in the pan for 2-3 minutes. While the couscous is toasting, keep moving it around the pan, so each little pearl has chance to get some color and heat.

Once the couscous is a little toasty with a nutty fragrance, add 1 1/2 cups of chicken stock and bring the mixture to a simmer.

As soon as it begins to simmer, add the chicken back into the skillet, cover the skillet and cook over medium to medium low heat (just enough to maintain the simmering) for 10-12 minutes.

Once the couscous is tender, set the chicken aside once more and stir 1/2 cup of heavy cream and 1/2 cup of finely shredded parmesan into the couscous.

You can keep the chicken out of the skillet at this point, because the couscous is technically ready to go, but I like to set the chicken back in with the couscous and serve this comforting dinner right out of the skillet.

How inviting does this skillet look? Sprinkle some fresh herbs over everything, maybe a little more parmesan and some lemon wedges and dig in…

Chicken and couscous work really good together and browning the chicken in the same skillet that you cook the couscous in does this meal a huge favor. All of the flavors are so fabulous. It is one of those meals that is both comforting and light, so it is a wonderful to serve year round. There aren’t too many meals that can be served in both cold and hot weather, but this is definitely one of them…

Lemon is the main flavor and it brings so much bright, cheerfulness to this dish. The garlic and parmesan are also right in there bringing their fabulousness to this dinner.

Once this skillet was ready to be plated, I scooped 99.9% of the couscous out of the skillet and started walking it to the kitchen sink, where I was quickly intercepted by my husband who was disappointed that I left like 3 little couscous pearls behind. That should tell you how delicious this quick and simple one skillet meal really is.

Make this. You will be so glad that you did.

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