Stew with Israeli chicken and couscous

A one-pot Israeli Chicken and Couscous recipe made with pearly Israeli couscous, Kalamata olives, fresh tomatoes, and chicken thighs. This easy dinner recipe is perfect to make on a busy weeknight!

Another easy weeknight dinner for you! As I mentioned in my last post, quick, filling weeknight dinners are my jam these days. I have very, very little time at home with a 4 month old, so anything that can be prepared with minimal effort and dishes (and maximum flavor) is really the way to go.

This Israeli Chicken Couscous recipe is no exception. I often forget to reach for Israeli couscous, but I had some left over when my parents were in town, so I started testing this recipe. C and I both agreed it was an absolute hit and is now officially on our meal plan rotation! I hope you like it.

What is Israeli Couscous?

Israeli couscous is also called pearl or pearl couscous and actually has nothing to do with traditional couscous. In fact, it’s not a grain, but rather a small rolled pasta. It’s usually made from wheat flour, although you can actually find gluten-free versions if that’s a requirement for you. Most grocery stores list it under the cereal section, although it can sometimes be found with the pasta.

Its texture is similar to rice or a smaller pasta like orzo.

Ingredients in Israeli Chicken Couscous

Here’s what you need to make this Israeli One-Pot Couscous Chicken Recipe:

• chicken thighs – Make sure you get boneless, skinless chicken thighs. You can also use chicken breasts if you prefer.
• olive oil – for cooking chicken and vegetables.
• Kalamata olives – Buy pitted Kalamata olives and be sure to cut them in half.
• cherry tomatoes – Grape tomatoes are also good.
• Red onion – finely chopped.
• Garlic cloves – Try to buy fresh garlic cloves if you can!
• Israeli/Pearly Couscous – See note above for where to find gluten-free versions.
• chicken broth/stock – You can also use vegetable broth or water in a pinch.
• red wine vinegar – The acidity helps to balance the taste.
• Parsely – I like to use fresh herbs in this chicken couscous recipe.
• salt + pepper – Use more or less according to taste or sodium content.

You will also need a large saucepan for this recipe. I like my all-in-one full-coverage pot with a lid, but a Dutch oven or deep skillet works great too!

How to cook Israeli chicken and couscous in one pot

STEP 1: COOKING CHICKEN

Heat a large saucepan or Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add your chicken thighs and sprinkle with salt and pepper. Fry on both sides for about 3-5 minutes. Remove chicken thighs and set aside.

STEP 2: COOKING VEGETABLES

In the large saucepan, add the remaining Tbsp olive oil, Kalamata olives, cherry tomatoes, red onion, and garlic cloves. Fry for 3 minutes.

STEP 3: ADD COUSCOUS AND COOK

Add the chicken broth and Israeli couscous to the saucepan and sprinkle with 1/2 tsp salt. Stir to combine and bring the mixture to a boil. Add chicken thighs and any juices and simmer over low heat. Cover and cook until all the water is absorbed – about 10-12 minutes.

STEP 4: SET + SERVE

Stir in red wine vinegar and salt and pepper, if desired. Sprinkle with chopped parsley and serve warm.

More one pot recipes

Here are some other one pot recipes for easy weeknight cooking:

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