Couscous with Chicken and Spring Vegetables

Large skillet with chicken thighs, couscous, and vegetables next to ingredients.

This colorful and fresh skillet is the perfect one-pan spring dinner! Made with pearl couscous, chicken thighs, radishes, snap peas, dill, and goat cheese, it's a flavorful and healthy meal that comes together easily.

Course Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings 2-cup servings

Calories 605kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition