One-Pan Chicken and Couscous Pilaf

You could describe this dish as “feast of the Middle East,” since it has chicken and couscous studded with an array of veggies and Turkish-style spices. But we have a couple other words for it: “dead simple.” That’s because it uses only one pan and can be on the table in as little as 20 minutes. All you’ve got to do is a little bit of chopping and stovetop cooking while the couscous steams and voila! It’s ready.

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Chicken Breasts

12 ounce


½ cup (ContainsWheat)

Roma Tomato

1 unit

Chicken Stock Concentrate

1 unit


2 unit

Sour Cream

4 tablespoon (ContainsMilk)


4 ounce

Hot Sauce

1 teaspoon

Sliced Almonds

1 ounce (ContainsTree Nuts)

Turkish Spice Blend

1 teaspoon


1 unit


Not included in your delivery

Olive Oil

2 teaspoon


2 tablespoon (Contains Milk)

Salt Pepper

Nutrition Values

Energy (kJ) 3138  kJ
Calories 750 kcal
Fat 35 g
Saturated Fat 14 g
Carbohydrate 60 g
Sugar 8 g
Dietary Fiber 10 g
Protein 50 g
Cholesterol 170 mg
Sodium 390 mg



Cook Chicken
1-Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle olive oil in a medium pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 5-7 minutes per side. Transfer to a plate and set aside.
Steam Couscous
2-Meanwhile, place ⅔ cup water and stock concentrate in a medium, microwave-safe bowl. Microwave on high until very hot, about 2 minutes. Carefully remove bowl from microwave and stir in couscous, 1 TBSP butter, and a large pinch of salt. Cover with plastic wrap and set aside.
Prep Veggies and Make Crema
3-Meanwhile, trim and thinly slice scallions. Core and dice tomato. In a small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until you reach a loose, drizzly consistency.
Cook Veggies
4-Melt 1 TBSP butter in pan used for chicken over medium-high heat. Stir in peas, tomato, half the scallions, half the almonds, half the Turkish spice (use the rest as you like), and a large pinch of salt. Cook, stirring, until fragrant and peas are warmed through, about 1 minute.
Stir Couscous
5-Remove plastic wrap from bowl with couscous. Fluff couscous with a fork. Stir in veggies from pan. Season with salt and pepper.
Plate and Serve
6-Divide couscous and chicken between plates. (TIP: Slice chicken first for easier eating.) Drizzle with crema. Garnish with remaining scallions and almonds. Cut lemon into quarters and serve on the side for squeezing over.


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