A one-pot recipe for Israeli Rooster and Couscous made with pearled Israeli couscous, kalamata olives, contemporary tomatoes and hen thighs. This straightforward dinner recipe is ideal to whip up on a busy weeknight!
One other straightforward weeknight dinner for you! As I discussed in my final publish, fast, filling, weeknight dinners are my jam lately. I’ve very little or no time with a 4 month outdated child at residence so something that may be whipped up with minimal effort and dishes (and most taste) is absolutely the way in which to go.
This Israeli hen couscous recipe is not any exception. I oftentimes neglect to achieve for Israeli couscous however I had some leftover from when my mother and father have been on the town so I began testing this recipe. C and I agreed it was a complete hit and it’s now formally on our meal plan rotation! Hope you take pleasure in.
What’s Israeli Couscous?
Israeli couscous can be referred to as pearl or pearled couscous and truly has no relation to conventional cous cous. The truth is it isn’t a grain however extra like a tiny rolled pasta. It’s sometimes constituted of wheat flour, although you’ll be able to really discover gluten-free variations if that could be a requirement for you. Most grocery shops carry it underneath the grain part although typically it may be discovered with the pastas.
It’s texture is just like rice or a smaller pasta like orzo.
Elements in Israeli Rooster Couscous
Right here’s what it is advisable to make this one-pot Israeli couscous and hen recipe:
- Rooster thighs – be sure you get boneless, skinless hen thighs. You may as well use hen breast for those who desire.
- Olive oil – for cooking each hen and veggies.
- Kalamata Olives – Be sure you purchase pitted kalamata olives and be sure you halve them.
- Cherry Tomatoes – grape tomatoes additionally work properly.
- Pink onion – finely minced.
- Garlic Cloves – attempt to purchase contemporary garlic cloves for those who can!
- Israeli/Pearled Couscous – see word above for the place to seek out and gluten-free variations.
- Rooster broth/inventory – you may as well use veggie broth or water in a pinch.
- Pink wine vinegar – the acidity helps to steadiness out the flavour.
- Parsley – I like utilizing contemporary herbs on this hen couscous recipe.
- Salt + Pepper – use kind of to style or sodium degree desire.
You’ll additionally want a big pot for making this recipe. I like my all-clad all-in-one pot with a lid however a Dutch Oven or tall pan works nice as properly!
Learn how to Make One-Pot Israeli Rooster and Couscous
STEP 1: COOK CHICKEN
Warmth a big saucepan or dutch oven over medium-high warmth and add 1 tbsp of olive oil. Add your hen thighs and sprinkle with salt and pepper. Brown on either side for approx 3-5 minutes. Take away hen thighs and put aside.
STEP 2: COOK VEGGIES
To the big pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, crimson onion and garlic cloves. Saute for 3 minutes.
STEP 3: ADD COUSCOUS AND SIMMER
Add the hen inventory and Israeli couscous to the pot and sprinkle with 1/2 tsp of salt. Stir to mix and produce combination to a boil. Slide in hen thighs and any juices and scale back to a simmer. Cowl and cook dinner till all water is absorbed – about 10-12 minutes.
STEP 4: GARNISH + SERVE
Stir in crimson wine vinegar and salt and pepper, as desired. Sprinkle with minced parsley and serve heat.
Extra One-Pot Recipes
Listed here are another one-pot recipes for simple, weeknight cooking:
One-Pot Israeli Rooster and Couscous
A one-pot recipe for Israeli Rooster and Couscous made with pearled Israeli couscous, kalamata olives, contemporary tomatoes and hen thighs. This straightforward dinner recipe is ideal to whip up on a busy weeknight!
- Prep Time: 10 minutes
- Cook dinner Time: 20 minutes
- Complete Time: half-hour
- Yield: 4 servings 1x
- Class: Dinner
- Technique: Cook dinner
- Delicacies: Israeli
- 1 1/2 lbs hen thighs, boneless, skinless
- 2 tbsp olive oil
- 1/2 cup, kalamata olives, pitted and halved
- 1 dry pint (roughly 2 cups) cherry tomatoes, halved
- 1/2 cup crimson onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups hen inventory (or veggie inventory)
- 1/2 tsp salt + extra for hen
- 1 cup Israeli couscous (additionally referred to as pearled couscous)
- 1 tbsp crimson wine vinegar
- 1 tbsp minced parsley
- Warmth a big saucepan or dutch oven over medium-high warmth and add 1 tbsp of olive oil.
- Add your hen thighs and sprinkle with salt and pepper. Brown on either side for approx 3-5 minutes.
- Take away hen thighs and put aside.
- To the big pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, crimson onion and garlic cloves. Saute for 3 minutes.
- Add the hen inventory and Israeli couscous to the pot and sprinkle with 1/2 tsp of salt. Stir to mix and produce combination to a boil.
- Slide in hen thighs and any juices and scale back to a simmer.
- Cowl and cook dinner till all water is absorbed – about 10-12 minutes.
- Stir in crimson wine vinegar and salt and pepper, as desired.
- Sprinkle with minced parsley and serve heat.
Key phrases: israeli couscous, israeli hen, one-pot israeli hen, one-pot couscous hen
