Lemon Herb Chicken with Pearl Couscous and Artichoke-Celery Salad

This bright and satisfying dish brings together tender lemon herb chicken with a crisp artichoke-celery salad tossed in a light, tangy dressing. Toasted pearl couscous and a sprinkle of Parmesan add comforting richness, making it a perfect weeknight meal.

The chicken is seasoned with oregano and garlic powder, then pan-seared until golden and juicy. A simple salad of celery, marinated artichokes and Parmesan provides a refreshing contrast, while the couscous soaks up all the flavors. Ready in under 30 minutes, this recipe is sure to become a favorite.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter lemon. Thinly slice celery on a diagonal. Thinly slice artichokes.
2. Melt 1 TBSP butter in a small pot over medium-high heat. Add couscous; cook, stirring, 30 seconds. Stir in 1 cup water, stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While couscous cooks, in a medium bowl, whisk together lemon zest, half the oregano, half the garlic powder, a large drizzle of olive oil, juice from one lemon wedge, salt and pepper. Add celery and artichokes. Grate half the Parmesan into bowl; toss to combine. Refrigerate until ready to serve.
4. Pat chicken dry with paper towels and season all over with remaining oregano, remaining garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board; squeeze juice from one lemon wedge over chicken.
5. Slice chicken crosswise. Divide couscous, chicken and salad between plates in separate sections. Grate remaining Parmesan over salad. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time and liquid ratios may vary. Israeli couscous is larger and chewier; regular couscous cooks faster and requires less liquid.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and couscous gently and enjoy the salad cold.

Can I substitute the chicken with another protein?

Absolutely! Try boneless skinless chicken thighs, shrimp or firm tofu. Adjust cooking time accordingly.