Skillet Chicken and Couscous with Roasted Carrots

This savory chicken and couscous dish is a fresh and fabulous one pan skillet dinner inspired by Moroccan cuisine. It features pearled couscous, fresh mint and naturally sweet roasted carrots for a comforting family dinner that’s full of flavor. Cooked on the stove top, it all comes together in about 30 minutes.

While I love Southern chicken casseroles, sometimes you need to change things up a bit. It’s hard to beat chicken and biscuits, but adding couscous to chicken in this one skillet dinner creates a dish you’ll want to make over and over again.

Mint adds a little Moroccan inspiration to this dish, but the star is the roasted carrots. Oven roasted carrots are one of my favorite side dishes to add to any meal, their natural sweetness makes them great all by themselves but they also add so much flavor to a chicken and wine dish or a sheet pan dinner with chicken.

In this recipe you’ll first brown the chicken and then roast the carrots in the same pan. Each time I make this recipe, I increase the amount of carrots, so add as many as you want. When you add the couscous, it absorbs all the flavors of the carrots and chicken making an amazing side to serve with the chicken.

The flavors in this chicken with pearl couscous recipe comes in layers. You start with marinating the chicken in an intoxicating blend of spices, garlic, and fresh mint. The marinade adds a rich, deep flavor to the chicken and keeps it juicy during cooking.

The chicken is seared in a skillet to give it a beautiful golden brown crust, cook the carrots in the same pan as the chicken, and then the couscous is cooked alongside of the chicken and carrots so that it absorbs the flavors as it cooks.

To finish it off, remove the couscous to a serving dish and and combine it with spinach, fresh mint, and feta cheese to complete this vibrant and flavorful dish. 

What is Israeli couscous? 

Couscous is made from durum wheat semolina. The Moroccan style of couscous (usually labeled just couscous at the grocery store) is made of small granules of rolled semolina. Israeli or pearled couscous is larger and more like pasta with a pearl shape. This recipe calls for the pearl shaped couscous making the texture a little more like a chicken and rice dish.

Why You’ll Love Chicken Couscous

• The flavors of this dish are simply amazing. The blend of aromatic herbs and spices is unique and adventurous while still being familiar and comforting. 
• This dish is customizable, as you can adjust any spices to your preference. Fresh mint is best, but dried will work in the recipe.
• This dish has a couple of steps but doesn’t take much time.
• It’s made in one pan making clean up easier. 

Do I need to use fresh mint?

There’s something so deliciously unexpected about using fresh mint in a savory dish. It’s not a common herb to include in Southern dishes, other than mint juleps! I think that is what makes it so interesting. If you’re unable to find fresh mint, you can use dried and get the same flavor profile. 

Chicken and Couscous Recipe Ingredients

• Skin-on, bone-in Chicken Thighs – Chicken thighs with skin give this the most flavor. You don’t have to eat the skin, but it holds in the juices and adds flavor to the whole dish.
• Carrots – Carrots are high in sugar compared to most other vegetables, and will become sweet and caramelized as you cook them. 
• Israeli or pearled couscous – Pearled couscous has a beautiful, chewy texture that I just can’t get enough of.
• Allspice – Allspice is a dried berry from a plant that’s native to Central and South America. It is in fact one spice, not a combination of spices. It’s named as such because it has strong aromas of cinnamon, nutmeg, and black pepper. It adds amazing depth and spiced flavor to this dish. 
• Shallots and Garlic – Shallots are milder than onions and are perfect for adding flavor without overwhelming the dish. 
• Fresh Mint – If you can’t get your hands on fresh herbs, you can substitute a teaspoon of dried for a tablespoon of fresh. If it’s a flavor you’re not crazy about leave it out, there are enough other flavors to keep it interesting.
• Feta Cheese – Feta cheese has a salty, and briny taste that compliments this dish but it’s not necessary.
• Almonds – Almonds add nuttiness and crunch to the couscous and really take this recipe to the next level. You could add pine nuts instead. 
• Lemon – You will need the juice and lemon zest. They add brightness and acidity to the couscous and chicken.
• Fresh Spinach – Add a few more veggies to this dish for a full meal.
• Pantry Staples – Salt, pepper, olive oil, pepper flakes

How To Make Comforting Chicken and Couscous 

Step 1: Marinate the chicken.

Marinate the chicken with some seasonings for an hour or all night for even more flavor.

Step 2: Brown the chicken and the carrots.

In a large skillet or Dutch oven with a lid, brown the chicken over medium heat. Cook until the skin is golden brown and crisp and easily releases from the pan, which should take about five minutes. Remove the browned chicken to a plate. The chicken is not cooked through yet, so no taste testing! It will finish cooking in the next step. 

Turn the heat up and add in the carrots. Season with a pinch of salt and allspice. Cook the carrots until lightly browned. 

Step 3:  Add the couscous.

Add dry pearled couscous to the pan and toast until about half of the grains are lightly golden brown, 2 to 3 minutes.

Add water and salt and bring to a boil. (you could add chicken broth instead or water, but I couldn’t tell that the chicken broth added more flavor) Place the chicken thighs, skin-side up, back into the pan.

Turn the heat down, cover and cook for about 15 minutes, until all of the water has been absorbed and the internal temperature of the chicken thighs read 175°F when checked with a meat thermometer. Remove the chicken to a serving platter. 

Step 4: Finish the couscous and serve.

Combine shallots, olive oil, lemon juice, and red pepper flakes in a large bowl and add the cooked couscous along with some fresh spinach and mint. Throw in some almonds and top with fets.

Serve with the chicken.

Tips for Making a Perfect Skillet Chicken Couscous Recipe

• For the best flavor, allow the chicken at least one hour to absorb the flavors of the marinade. 
• Toasting the couscous brings an amazing nutty flavor to this dish, but be sure to keep a close eye on it and stir very frequently to prevent it from burning. 
• For a spicier kick, increase the amount of red pepper flakes in the couscous. 

How to Store Chicken and Couscous 

Any leftover chicken and couscous can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven or microwave. You can also remove the chicken from the bone and mix with the couscous for leftovers.

Skillet Chicken Couscous FAQs

Can I use boneless, skinless chicken thighs instead of bone-in?

You can use boneless, skinless chicken thighs, but it will not have as much flavor, the same goes for chicken breasts. You will need to add more oil when browning because the chicken thighs will stick to the pan without the skin.

Can I use a different type of grain instead of couscous?

Different grains or pasta are a great idea for mixing up this dish! Try farro instead for a similar texture, just keep in mind that different grains have different cooking times, and often require different amounts of liquid. Make sure to read the package directions on any grains you might try! 

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