If you need a one-pan spring dinner that’s delicious, fresh, and so EASY, this recipe for pearl couscous with chicken and vegetables is your ticket! It’s all cooked in a skillet on the stove and finished in the oven for a quick bake. Leeks, radishes, and snap peas provide beautiful color and crunch, while fresh dill and lemon give bursts of springtime flavor. You’ll love this simple, farm share/CSA-friendly recipe on a cool April or May evening!
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Lizzie’s Notes
Spring is in the air but it’s not QUITE here yet! I’m loving the sunny, warmer days, but the evenings are still a little too chilly for my liking. So, I’ve been on the hunt for recipes that use spring vegetables and flavors but are still cozy and warm.
This one-pan couscous with chicken and vegetables dinner is the result of my current cravings! It’s got that cozy factor, but the colors and ingredients scream spring. If you’re in the same culinary mood as me, or maybe starting to get spring vegetables at the farmers market or in your CSA box, get your skillet ready.
Radishes and snap peas are the stars of the show, and although many recipes prepare them raw, they’re gently cooked in this dish. The radishes therefore lose that peppery bite that some people dislike, mellowing out and maintaining just enough of their signature crunch. Yum! Go ahead and get cooking. I can’t wait to hear what you think!
Ingredients and Substitutions
- Chicken thighs: Use boneless, skinless thighs for best results, but bone-in thighs also work. Since thighs are higher in fat than breasts, they provide more depth of flavor in this recipe. However, if you are looking to cut back on saturated and total fat, sub boneless, skinless breasts or tenders.
- Leeks: Sub white, yellow, or red onion or shallots. Green onions or ramps would also be a delicious, seasonal substitute!
- Radishes: I LOVE the flavor and crunch radishes bring to this couscous with chicken and vegetables. If you are a not a radish fan, consider substituting sliced carrots or diced beets, but keep in mind that the flavors will be different as a result.
- Snap peas: You can use snow peas or regular peas if desired. Want a little more green? Stir in some baby spinach until or kale until wilted.
- Garlic: Fresh garlic is delicious in this skillet!! If you don’t have fresh, use about a teaspoon of garlic powder or dried minced garlic. You’ll use some garlic powder to season the chicken too.
- Dried thyme: Sub dried parsley or dill if that’s what you have.
- Pearl couscous: This is also known as Israeli couscous. I love Bob’s Red Mill brand. Please note: pearl couscous is a larger variety that’s different than Moroccan or other smaller couscous options.
- Chicken broth: Sub vegetable broth if needed.
- Lemon: You’ll use zest and juice.
- Dill: Substitute other fresh herbs like parsley or thyme if that’s what you have.
- Goat cheese: Omit if you want your dinner to be dairy-free. Substitute feta or parmesan for a different taste.
Instructions
The full recipe card for this couscous with chicken and vegetables is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Warm olive or avocado oil in a large skillet. Rub the seasonings on both sides of the chicken thighs, then cook presentation-side down for 3 to 5 minutes until golden and easily peeled away from the pan. Cook for a couple minutes on the other side, then transfer to a plate.
In the same skillet, cook the leeks, radishes, snap peas, and garlic for a few minutes until softened.
Add the couscous and toast for a minute or two.
Pour the chicken broth into the skillet. Increase heat to bring to a boil then remove from heat.
Nestle the chicken thighs into the skillet. Carefully cover with foil.
Bake for 12 to 15 minutes until the couscous is tender.
Equipment
Use a deep, oven-safe skillet that’s at least 12 inches wide for best results. A cast iron is a great choice. I used a stainless steel skillet since it was deeper than the cast iron one I have and still oven-safe. Make sure to check that your pan can go in the oven before using it.
Storage and Reheating
Couscous with chicken and vegetables is best when enjoyed right away, but you can keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave in 45-second increments, stirring in between, until warmed through. You can also enjoy the leftovers cold like a pasta salad.
More Skillet Meals
If you love the ease of this one-pan dinner, check out these other veggie-loaded skillet recipes while you’re here:
📖 Recipe
Couscous with Chicken and Spring Vegetables
Equipment
- 12-inch or larger skillet (must be oven-safe)
Ingredients
- 1.25 to 1.5 pounds boneless skinless chicken thighs - 4 to 6 thighs
- 1 teaspoon garlic powder
- ½ teaspoon salt - divided
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil - or avocado oil, divided
- 2 small leeks - white and light green parts sliced into half-moons
- 1 bunch radishes - about 10 to 15, quartered (keep whole or halve if very small)
- 12 ounces snap peas - cut into ½-inch pieces
- 5 cloves garlic - minced
- 1.25 cups pearl couscous - dried
- 2.5 cups chicken broth
- 4 ounces goat cheese - crumbled
- ¼ cup chopped fresh dill
- Lemon juice - to taste; from the lemon you zested
Instructions
- Preheat the oven to 400℉/204℃. Prepare and gather your ingredients. I find it helpful to have the veggies chopped and spices gathered before starting the recipe so it goes quickly.
- Remove the chicken thighs from the packaging and place on a plate. In a small bowl, stir together the garlic powder, half of the salt (¼ teaspoon), thyme, pepper, and lemon zest. Rub the seasoning mixture on each side of the thighs.
- Warm a tablespoon of the oil in a large oven-safe skillet (12-inches wide and a deep one if you have it) over medium heat. Place the thighs presentation-side down. Cook for 4 to 6 minutes until browned and easily pulled off the skillet with a spatula without sticking. Flip over and cook for 2 to 3 minutes on the other side. Transfer to a clean plate.
- Add the remaining tablespoon of oil to the skillet over medium heat. Add the leeks, radishes, and snap peas. Cook, stirring occasionally for 5 to 7 minutes until softened. Stir in the garlic and cook for another minute until fragrant. Season with the rest of the salt.
- Add the couscous to the pan. Cook for 1 to 2 minutes until toasted.
- Pour the broth into the pan. Increase heat to bring to a boil, then remove from heat.
- Carefully nestle the chicken thighs in the dish. Cover with foil, being extra careful not to burn yourself.
- Transfer the skillet to the center rack of the oven. Bake for 12 to 15 minutes until the broth is mostly absorbed and the couscous is tender.
- Serve garnished with goat cheese crumbles, fresh dill, and a squeeze of lemon juice if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave in 45-second intervals, stirring in between, until warm. You can also eat it cold.
- Omit cheese for a dairy-free option or sub another of your preference if desired.
- The recipe also works with 1 cup couscous and 2 cups broth if you want a little less couscous.
Evie
Delicious, just made this for *breakfast* on my day off, thank you! To keep my vegg vibrant, and a little crunchier, I returned them lightly precooked back to the couscous/protein bake at the end. It prevented that soggy vegg texture for me. And tofu worked fine too to keep this vegetarian. Lemon/dill flavor was lovely!
Lizzie Streit, MS, RDN
Hi Evie, I’m so glad you made the recipe to your liking and had a good experience subbing tofu! Thanks so much for your 5-star review!