If you’re looking for a wholesome, hearty, and flavorful dinner that comes together in just one pot, this dish is for you! Packed with protein-rich chicken and chickpeas, plus the nutty texture of Israeli couscous, it’s a nourishing meal that’s both satisfying and simple. With warm spices like cumin, cardamom, and allspice, every bite bursts with comforting Mediterranean flavor.
Perfect for busy weeknights, this recipe is ready in just 30 minutes — making it a family favorite you’ll come back to again and again.
Servings: 6
Calories per serving: 513
Protein: 32g per serving
Ingredients:
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1 tbsp extra virgin olive oil
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907 g chicken thighs with skin (bone-in)
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2 medium yellow onions, diced
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2 garlic cloves, finely chopped
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1/4 tsp ground allspice
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2 1/2 tsp cumin
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1 1/2 tsp cardamom (ground)
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1 cup Israeli couscous (dry)
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1 1/2 cups chicken broth
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1 cup chickpeas (drained, rinsed)
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1/2 lemon (juice and zest)
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1/2 cup parsley, finely chopped
Instructions:
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Brown the chicken: In a large, deep skillet with a lid, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and cook until golden brown on both sides (about 5 minutes per side). Remove and set aside on a plate.
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Cook the aromatics: Reduce the heat to medium. Add the onions and sauté until soft and translucent (about 4 minutes). Stir in the garlic, allspice, cumin, and cardamom, cooking for 1 minute until fragrant.
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Simmer with couscous & chickpeas: Stir in the couscous until well coated, then pour in the chicken broth. Bring to a boil, then reduce to low. Add the chickpeas and return the chicken to the pan, skin-side up. Cover and simmer until the couscous is al dente and the chicken is cooked through (about 10–15 minutes).
- Finish & serve: Just before serving, drizzle with fresh lemon juice, sprinkle with lemon zest, and top with parsley. Serve warm and enjoy this cozy, nutrient-rich meal!
