Recipe: Eating on a Dime Chicken Couscous & Greens

Recipe: Eating on a Dime Chicken Couscous & Greens Delicious, fresh and tasty.

Chicken Couscous & Greens. Combine the lemon juice, garlic and oregano; rub over chicken. Stir tomato into the couscous; serve with chicken. Meanwhile, heat a large skillet over medium-high heat.

Create the spice blend: Combine all the Moroccan spice blend ingredients together.

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You can have Chicken Couscous & Greens using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Couscous & Greens

1. It’s 200 g of skinless chicken thighs.

2. You need 50 g of whole wheat couscous(preferably Israeli pearl couscous).

3. You need 40 g of onion(chopped).

4. It’s 2 of garlic cloves(minced).

5. Prepare 100 g of baby spinach or green chard.

6. It’s 200 ml of chicken broth(low sodium).

7. You need 1 tsp of ground cumin.

8. Prepare 1/2 tsp of cinnamon.

9. It’s 1/2 tbsp of thyme.

10. It’s 1/2 tbsp of smoked paprika.

11. It’s 1 tbsp of olive oil.

12. Prepare of Salt & pepper.

This Skillet Chicken with Couscous is an easy dinner recipe for any night of the week.

Easy Chicken & Couscous Skillet Dinner.

Okay, so I have to share this recipe with you guys!

This is probably our favorite, quickest, easiest weeknight dinner.

Chicken Couscous & Greens step by step

1. Season the chicken thighs with the ground cumin, cinnamon, thyme, pepper and salt..

2. Set a non-stick skillet on high heat. Once hot, add ½ tbsp of olive oil and then add the chicken thighs. Sear them on each side for 3 minutes, then set aside. Dont worry if they have not finished cooking..

3. Reduce the heat to medium, the add the rest of the olive oil, onion and garlic. Caramelize and brown the onion for 1-2 minutes..

4. Add the couscous to the skillet, and mix it around, ensuring the couscous is covered in oil. If desired sprinkle in the smoked paprika now..

5. Toast for 1-2 minutes then add the baby spinach(or chopped chard). Cook until the spinach begins to wilt and soften, about 1 minute..

6. Pour in the chicken stock and bring to a simmer. Add the chicken thighs back to the skillet and reduce the heat to low-medium. Cover and cook for 12-15 minutes, or until the couscous is plump and most of the liquid has been absorbed. (Note: it should not be soupy, rather saucy.).

The one pan dinner fad maybe came and went but it's still totally my thing!

This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date!

It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors.

Great soup, it's one of the best ones I have ever had, thanks for the recipe.

Place the chicken on a board and make some deep crisscross slashes into the legs - this will help the spices to penetrate the meat, and will also help it to cook more quickly.