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Lemon Herb Chicken Couscous Tasty and Simple Recipe

by on September 8, 2025
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Looking for a dish that’s both tasty and simple? Let me introduce you to Lemon Herb Chicken Couscous. This recipe is perfect for busy weekdays or cozy weekends. You’ll love how fresh herbs and zesty lemon come together to create a burst of flavor. In this post, I’ll walk you through the key ingredients, step-by-step instructions, and some clever tips. Let’s get cooking!

To make Lemon Herb Chicken Couscous, gather these key ingredients: - 2 chicken breasts, boneless and skinless - 1 cup couscous - 1 1/4 cups chicken broth (or water) - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste These items form the base of your dish. The chicken gives protein, while the couscous adds texture. The lemon brings a bright flavor that lifts the whole meal. This dish shines with the herbs and seasonings. You will need: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/4 cup fresh parsley, chopped Oregano and thyme add depth. Fresh parsley brightens the dish and gives a pop of color. Garlic adds a rich, savory taste that ties everything together. Want to make this dish even more exciting? Try these optional add-ins: - 1/4 cup cherry tomatoes, halved - 1/4 cup cucumber, diced Cherry tomatoes give sweetness and a juicy burst. Diced cucumber adds crunch and freshness. You can mix and match based on your taste. These small additions can transform your meal into a colorful feast. To start, grab a mixing bowl. Combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk it well to blend the flavors. Now, take your chicken breasts and place them in the bowl. Make sure every piece gets coated by the marinade. Cover the bowl with plastic wrap and let it sit for at least 30 minutes. For more flavor, you can marinate it longer, up to 2 hours in the fridge. Next, turn your attention to the couscous. Pour 1 1/4 cups of chicken broth into a medium saucepan. Bring it to a boil over medium heat. Once boiling, add 1 cup of couscous and stir it well. Cover the saucepan and remove it from the heat. Let it sit for about 5 minutes. It will absorb the liquid and soften. After that, fluff the couscous with a fork. Mix in the lemon zest, fresh parsley, chopped cherry tomatoes, and diced cucumber for a burst of flavor. Now, it’s time to grill the chicken. Preheat your grill pan or skillet over medium heat. Take the marinated chicken out of the bowl, letting the excess marinade drip off. Place the chicken on the hot grill. Cook each side for about 6-7 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the heat. Let it rest for a few minutes before slicing it into pieces. Now, you have a delicious Lemon Herb Chicken Couscous ready to enjoy! To make the chicken burst with flavor, marinate it well. Combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Let the chicken sit in this mix for at least 30 minutes. This lets the spices soak in. If you have time, marinate for up to 2 hours. The longer, the better! Cook the chicken on medium heat for 6-7 minutes on each side. This cooking time helps it stay juicy and tender. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C). Remember, letting it rest for a few minutes before slicing keeps it moist. When cooking couscous, bring your broth or water to a boil first. Once it boils, stir in the couscous and cover the pot. After 5 minutes, take off the lid and fluff it with a fork. This will give you that light and airy texture. Mixing in lemon zest and fresh herbs adds great taste! {{image_2}} You can easily add vegetables to your couscous. This adds color and nutrition. Try mixing in diced bell peppers, peas, or zucchini. You can also use spinach or kale for an extra boost. Just sauté the veggies in olive oil before folding them into the couscous. This step enhances their flavor and keeps them tender. If you like heat, spice up your chicken. Add red pepper flakes to your marinade. Just a pinch can change the whole taste. You can also use a dash of hot sauce for extra flavor. This kick pairs well with the lemon. It makes the dish exciting and bold. Quinoa is a great substitute for couscous. It has a nutty flavor and is gluten-free. To make this switch, cook 1 cup of quinoa in 2 cups of chicken broth. Just follow the cooking steps for couscous. Quinoa will give your dish a different texture but still be delicious. Plus, it adds more protein to your meal, making it even better for you. To keep your Lemon Herb Chicken Couscous fresh, place it in an airtight container. Store it in the fridge. It can last for about three days. Make sure you let it cool first before sealing it up. This will help keep it from getting soggy. When you are ready to enjoy the leftovers, reheat them gently. You can use a microwave or a pan on low heat. If using the microwave, add a splash of chicken broth or water. This helps the couscous stay moist. Stir it every minute to heat evenly. In a pan, stir often and add a little oil if needed. You can freeze Lemon Herb Chicken Couscous if you want to save it for later. Use a freezer-safe container or bag. It can stay good for about two months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Reheat it as described above for the best taste. Yes, you can use various proteins. Try turkey, shrimp, or even tofu for a veggie option. Each protein will soak up the marinade and add its own twist. Adjust cooking times as needed. For shrimp, cook for about 3-4 minutes on each side. For turkey, follow similar grilling times as chicken. You can marinate the chicken for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours in the fridge. Marinating longer helps the meat soak up the lemon and herbs. Just don’t exceed 24 hours, as the acid can make the chicken mushy. This dish pairs well with many sides. Here are some favorites: - A fresh green salad with a light vinaigrette - Roasted vegetables for added texture and flavor - Grilled asparagus or zucchini for a healthy touch - A tangy yogurt sauce to balance the flavors - Crusty bread to soak up the juices These sides enhance the meal and provide vibrant colors. Feel free to mix and match based on your taste! This blog post covered key ingredients, from marinating the chicken to cooking the couscous. You learned step-by-step how to grill the chicken perfectly and add herbs for great flavor. Tips helped you understand cooking times and fluffing couscous. You also saw variations like spicy options and veggie add-ins. Finally, I shared storage tips for leftovers, including how to reheat and freeze. With this knowledge, you can make a tasty meal that everyone will love. Enjoy cooking!

Ingredients

Key Ingredients for Lemon Herb Chicken Couscous

To make Lemon Herb Chicken Couscous, gather these key ingredients:

– 2 chicken breasts, boneless and skinless

– 1 cup couscous

– 1 1/4 cups chicken broth (or water)

– 1 lemon (zested and juiced)

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– Salt and pepper to taste

These items form the base of your dish. The chicken gives protein, while the couscous adds texture. The lemon brings a bright flavor that lifts the whole meal.

Herbs and Seasonings Used

This dish shines with the herbs and seasonings. You will need:

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1/4 cup fresh parsley, chopped

Oregano and thyme add depth. Fresh parsley brightens the dish and gives a pop of color. Garlic adds a rich, savory taste that ties everything together.

Optional Add-ins for Extra Flavor

Want to make this dish even more exciting? Try these optional add-ins:

– 1/4 cup cherry tomatoes, halved

– 1/4 cup cucumber, diced

Cherry tomatoes give sweetness and a juicy burst. Diced cucumber adds crunch and freshness. You can mix and match based on your taste. These small additions can transform your meal into a colorful feast.

Step-by-Step Instructions

How to Marinate the Chicken

To start, grab a mixing bowl. Combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk it well to blend the flavors. Now, take your chicken breasts and place them in the bowl. Make sure every piece gets coated by the marinade. Cover the bowl with plastic wrap and let it sit for at least 30 minutes. For more flavor, you can marinate it longer, up to 2 hours in the fridge.

Cooking the Couscous Perfectly

Next, turn your attention to the couscous. Pour 1 1/4 cups of chicken broth into a medium saucepan. Bring it to a boil over medium heat. Once boiling, add 1 cup of couscous and stir it well. Cover the saucepan and remove it from the heat. Let it sit for about 5 minutes. It will absorb the liquid and soften. After that, fluff the couscous with a fork. Mix in the lemon zest, fresh parsley, chopped cherry tomatoes, and diced cucumber for a burst of flavor.

Grilling the Chicken to Perfection

Now, it’s time to grill the chicken. Preheat your grill pan or skillet over medium heat. Take the marinated chicken out of the bowl, letting the excess marinade drip off. Place the chicken on the hot grill. Cook each side for about 6-7 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the heat. Let it rest for a few minutes before slicing it into pieces.

Now, you have a delicious Lemon Herb Chicken Couscous ready to enjoy!

Tips & Tricks

How to Achieve the Best Flavor

To make the chicken burst with flavor, marinate it well. Combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Let the chicken sit in this mix for at least 30 minutes. This lets the spices soak in. If you have time, marinate for up to 2 hours. The longer, the better!

Perfect Cooking Times for Chicken

Cook the chicken on medium heat for 6-7 minutes on each side. This cooking time helps it stay juicy and tender. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C). Remember, letting it rest for a few minutes before slicing keeps it moist.

Fluffing Couscous: Texture Tips

When cooking couscous, bring your broth or water to a boil first. Once it boils, stir in the couscous and cover the pot. After 5 minutes, take off the lid and fluff it with a fork. This will give you that light and airy texture. Mixing in lemon zest and fresh herbs adds great taste!

Variations

Adding Vegetables to the Couscous

You can easily add vegetables to your couscous. This adds color and nutrition. Try mixing in diced bell peppers, peas, or zucchini. You can also use spinach or kale for an extra boost. Just sauté the veggies in olive oil before folding them into the couscous. This step enhances their flavor and keeps them tender.

Spicy Lemon Herb Chicken Option

If you like heat, spice up your chicken. Add red pepper flakes to your marinade. Just a pinch can change the whole taste. You can also use a dash of hot sauce for extra flavor. This kick pairs well with the lemon. It makes the dish exciting and bold.

Using Quinoa Instead of Couscous

Quinoa is a great substitute for couscous. It has a nutty flavor and is gluten-free. To make this switch, cook 1 cup of quinoa in 2 cups of chicken broth. Just follow the cooking steps for couscous. Quinoa will give your dish a different texture but still be delicious. Plus, it adds more protein to your meal, making it even better for you.

Storage Info

How to Store Leftovers

To keep your Lemon Herb Chicken Couscous fresh, place it in an airtight container. Store it in the fridge. It can last for about three days. Make sure you let it cool first before sealing it up. This will help keep it from getting soggy.

Reheating Tips for Optimal Taste

When you are ready to enjoy the leftovers, reheat them gently. You can use a microwave or a pan on low heat. If using the microwave, add a splash of chicken broth or water. This helps the couscous stay moist. Stir it every minute to heat evenly. In a pan, stir often and add a little oil if needed.

Freezing Instructions and Duration

You can freeze Lemon Herb Chicken Couscous if you want to save it for later. Use a freezer-safe container or bag. It can stay good for about two months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Reheat it as described above for the best taste.

FAQs

Can I use a different protein besides chicken?

Yes, you can use various proteins. Try turkey, shrimp, or even tofu for a veggie option. Each protein will soak up the marinade and add its own twist. Adjust cooking times as needed. For shrimp, cook for about 3-4 minutes on each side. For turkey, follow similar grilling times as chicken.

How long can I marinate the chicken?

You can marinate the chicken for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours in the fridge. Marinating longer helps the meat soak up the lemon and herbs. Just don’t exceed 24 hours, as the acid can make the chicken mushy.

What are some side dish pairings for Lemon Herb Chicken Couscous?

This dish pairs well with many sides. Here are some favorites:

– A fresh green salad with a light vinaigrette

– Roasted vegetables for added texture and flavor

– Grilled asparagus or zucchini for a healthy touch

– A tangy yogurt sauce to balance the flavors

– Crusty bread to soak up the juices

These sides enhance the meal and provide vibrant colors. Feel free to mix and match based on your taste!

This blog post covered key ingredients, from marinating the chicken to cooking the couscous. You learned step-by-step how to grill the chicken perfectly and add herbs for great flavor. Tips helped you understand cooking times and fluffing couscous. You also saw variations like spicy options and veggie add-ins. Finally, I shared storage tips for leftovers, including how to reheat and freeze. With this knowledge, you can make a tasty meal that everyone will love. Enjoy cooking!

To make Lemon Herb Chicken Couscous, gather these key ingredients: - 2 chicken breasts, boneless and skinless - 1 cup couscous - 1 1/4 cups chicken broth (or water) - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste These items form the base of your dish. The chicken gives protein, while the couscous adds texture. The lemon brings a bright flavor that lifts the whole meal. This dish shines with the herbs and seasonings. You will need: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/4 cup fresh parsley, chopped Oregano and thyme add depth. Fresh parsley brightens the dish and gives a pop of color. Garlic adds a rich, savory taste that ties everything together. Want to make this dish even more exciting? Try these optional add-ins: - 1/4 cup cherry tomatoes, halved - 1/4 cup cucumber, diced Cherry tomatoes give sweetness and a juicy burst. Diced cucumber adds crunch and freshness. You can mix and match based on your taste. These small additions can transform your meal into a colorful feast. To start, grab a mixing bowl. Combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk it well to blend the flavors. Now, take your chicken breasts and place them in the bowl. Make sure every piece gets coated by the marinade. Cover the bowl with plastic wrap and let it sit for at least 30 minutes. For more flavor, you can marinate it longer, up to 2 hours in the fridge. Next, turn your attention to the couscous. Pour 1 1/4 cups of chicken broth into a medium saucepan. Bring it to a boil over medium heat. Once boiling, add 1 cup of couscous and stir it well. Cover the saucepan and remove it from the heat. Let it sit for about 5 minutes. It will absorb the liquid and soften. After that, fluff the couscous with a fork. Mix in the lemon zest, fresh parsley, chopped cherry tomatoes, and diced cucumber for a burst of flavor. Now, it’s time to grill the chicken. Preheat your grill pan or skillet over medium heat. Take the marinated chicken out of the bowl, letting the excess marinade drip off. Place the chicken on the hot grill. Cook each side for about 6-7 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the heat. Let it rest for a few minutes before slicing it into pieces. Now, you have a delicious Lemon Herb Chicken Couscous ready to enjoy! To make the chicken burst with flavor, marinate it well. Combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Let the chicken sit in this mix for at least 30 minutes. This lets the spices soak in. If you have time, marinate for up to 2 hours. The longer, the better! Cook the chicken on medium heat for 6-7 minutes on each side. This cooking time helps it stay juicy and tender. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C). Remember, letting it rest for a few minutes before slicing keeps it moist. When cooking couscous, bring your broth or water to a boil first. Once it boils, stir in the couscous and cover the pot. After 5 minutes, take off the lid and fluff it with a fork. This will give you that light and airy texture. Mixing in lemon zest and fresh herbs adds great taste! {{image_2}} You can easily add vegetables to your couscous. This adds color and nutrition. Try mixing in diced bell peppers, peas, or zucchini. You can also use spinach or kale for an extra boost. Just sauté the veggies in olive oil before folding them into the couscous. This step enhances their flavor and keeps them tender. If you like heat, spice up your chicken. Add red pepper flakes to your marinade. Just a pinch can change the whole taste. You can also use a dash of hot sauce for extra flavor. This kick pairs well with the lemon. It makes the dish exciting and bold. Quinoa is a great substitute for couscous. It has a nutty flavor and is gluten-free. To make this switch, cook 1 cup of quinoa in 2 cups of chicken broth. Just follow the cooking steps for couscous. Quinoa will give your dish a different texture but still be delicious. Plus, it adds more protein to your meal, making it even better for you. To keep your Lemon Herb Chicken Couscous fresh, place it in an airtight container. Store it in the fridge. It can last for about three days. Make sure you let it cool first before sealing it up. This will help keep it from getting soggy. When you are ready to enjoy the leftovers, reheat them gently. You can use a microwave or a pan on low heat. If using the microwave, add a splash of chicken broth or water. This helps the couscous stay moist. Stir it every minute to heat evenly. In a pan, stir often and add a little oil if needed. You can freeze Lemon Herb Chicken Couscous if you want to save it for later. Use a freezer-safe container or bag. It can stay good for about two months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Reheat it as described above for the best taste. Yes, you can use various proteins. Try turkey, shrimp, or even tofu for a veggie option. Each protein will soak up the marinade and add its own twist. Adjust cooking times as needed. For shrimp, cook for about 3-4 minutes on each side. For turkey, follow similar grilling times as chicken. You can marinate the chicken for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours in the fridge. Marinating longer helps the meat soak up the lemon and herbs. Just don’t exceed 24 hours, as the acid can make the chicken mushy. This dish pairs well with many sides. Here are some favorites: - A fresh green salad with a light vinaigrette - Roasted vegetables for added texture and flavor - Grilled asparagus or zucchini for a healthy touch - A tangy yogurt sauce to balance the flavors - Crusty bread to soak up the juices These sides enhance the meal and provide vibrant colors. Feel free to mix and match based on your taste! This blog post covered key ingredients, from marinating the chicken to cooking the couscous. You learned step-by-step how to grill the chicken perfectly and add herbs for great flavor. Tips helped you understand cooking times and fluffing couscous. You also saw variations like spicy options and veggie add-ins. Finally, I shared storage tips for leftovers, including how to reheat and freeze. With this knowledge, you can make a tasty meal that everyone will love. Enjoy cooking!

Lemon Herb Chicken Couscous

Elevate your dinner with this delicious Lemon Herb Chicken Couscous recipe! It's a perfect blend of marinated chicken breasts grilled to perfection, paired with fluffy couscous mixed with fresh veggies and zesty lemon. Ideal for a quick weeknight meal or a special occasion, this dish is both flavorful and easy to make. Click through to explore the full recipe and impress your family with this tasty creation!
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Ingredients
  

2 chicken breasts, boneless and skinless

1 cup couscous

1 1/4 cups chicken broth (or water)

1 lemon (zested and juiced)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup cherry tomatoes, halved

1/4 cup cucumber, diced

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and coat them well in the marinade. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

    Cook the Couscous: In a medium saucepan, bring the chicken broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork and mix in the lemon zest, fresh parsley, cherry tomatoes, and cucumber.

      Cook the Chicken: Preheat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Remove from heat and let it rest for a few minutes before slicing.

        Assemble the Dish: Divide the lemon herb couscous onto plates. Top with sliced grilled chicken and garnish with additional parsley, if desired.

          Serve: Enjoy it warm, and feel free to drizzle with extra lemon juice for a refreshing kick!

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 2-3