This recipe is inspired by the flavors of the Lebanese dish “Shish Tawook” which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup fresh lemon juice, plus lemon wedges for serving
- 1 tablespoon tomato paste
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons chopped fresh thyme
- 3 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 4 skinless, boneless chicken breasts (6 to 8 ounces each)
- 1 15-ounce can chickpeas (not drained)
- 1 red bell pepper, chopped
- 3/4 cup couscous
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
- Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
- Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.
Nutrition Facts
| Calories | 580 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 145 milligrams |
| Sodium | 646 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 8 grams |
| Protein | 55 grams |
| Sugar | 6 grams |
Reviews
We really enjoyed this quick and healthy weeknight dinner. I served it with Carrot-Apricot Salad. It was great as a leftover too.
I love dinners in 30 minutes and this one was super yummy. My kids do not love couscous but this one was mixed with peppers and the sauce. It turned out delish. Definitely will make it again 🙂
This recipe was very good. I doubled it, and had to do it in two pans. I also only had one can of chickpeas on hand, so I used a can of cannellini beans as well. Other than that I followed the recipe. We thought it was very flavorful. My couscous was wetter than the picture from the juice of the chicken and not all the water being absorbed when cooking it, but it still tasted great. This dish went together very quickly and used ingredients I always have on hand.
Considering the time to make this (30 min) it was really flavorful! We used chicken thighs instead of breasts and substituted quinoa for couscous and it was great!
This looks really good. Mine did not turn out that golden brown. And the flavor was forgettable.