One-Pot Israeli Chicken and Couscous

A one-pot recipe for Israeli Chicken and Couscous made with pearled Israeli couscous, kalamata olives, fresh tomatoes and chicken thighs. This easy dinner recipe is perfect to whip up 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 with a 4 month old baby at home so anything that can be whipped up with minimal effort and dishes (and maximum flavor) is really the way to go.

This Israeli chicken couscous recipe is no exception. I oftentimes forget to reach for Israeli couscous but I had some leftover from when my parents were in town so I started testing this recipe. C and I agreed it was a total hit and it’s now officially on our meal plan rotation! Hope you enjoy.

What is Israeli Couscous?

Israeli couscous is also called pearl or pearled couscous and actually has no relation to traditional cous cous. In fact it isn’t a grain but more like a tiny rolled pasta. It is typically made from wheat flour, though you can actually find gluten-free versions if that is a requirement for you. Most grocery stores carry it under the grain section though sometimes it can be found with the pastas.

It’s texture is similar to rice or a smaller pasta like orzo.

Ingredients in Israeli Chicken Couscous

Here’s what you need to make this one-pot Israeli couscous and chicken recipe:

• Chicken thighs – make sure you get boneless, skinless chicken thighs. You can also use chicken breast if you prefer.
• Olive oil – for cooking both chicken and veggies.
• Kalamata Olives – Be sure to buy pitted kalamata olives and make sure you halve them.
• Cherry Tomatoes – grape tomatoes also work well.
• Red onion – finely minced.
• Garlic Cloves – try to buy fresh garlic cloves if you can!
• Israeli/Pearled Couscous – see note above for where to find and gluten-free versions.
• Chicken broth/stock – you can also use veggie broth or water in a pinch.
• Red wine vinegar – the acidity helps to balance out the flavor.
• Parsley – I like using fresh herbs in this chicken couscous recipe.
• Salt + Pepper – use more or less to taste or sodium level preference.

You’ll also need a large pot for making this recipe. I like my all-clad all-in-one pot with a lid but a Dutch Oven or tall pan works great as well!

How to Make One-Pot Israeli Chicken and Couscous

STEP 1: COOK CHICKEN

Heat a large saucepan or dutch oven over medium-high heat and add 1 tbsp of olive oil. Add your chicken thighs and sprinkle with salt and pepper. Brown on both sides for approx 3-5 minutes. Remove chicken thighs and set aside.

STEP 2: COOK VEGGIES

To the large pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, red onion and garlic cloves. Saute for 3 minutes.

STEP 3: ADD COUSCOUS AND SIMMER

Add the chicken stock and Israeli couscous to the pot and sprinkle with 1/2 tsp of salt. Stir to combine and bring mixture to a boil. Slide in chicken thighs and any juices and reduce to a simmer. Cover and cook until all water is absorbed – about 10-12 minutes.

STEP 4: GARNISH + SERVE

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

More One-Pot Recipes

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

• One-Pot Beef Chili
• One-Pot Cauliflower and Chickpea Massaman Curry
• Kimchi Fried Rice
• Chicken Pad See Ew
• One-Pot Green Chicken Chili

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