Cozy Israeli Couscous &Amp; Chicken Stock Concentrate Dinner with a Restaurant-Style Finish

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

The chicken is seasoned with oregano and garlic powder, then pan-seared until golden and juicy. A simple lemon zest dressing ties the salad together, while the couscous cooks quickly in chicken stock for extra flavor. Every bite is a balance of fresh, savory and tangy notes.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearl) couscous works best for this recipe; if using regular couscous, reduce cooking time and adjust liquid accordingly.

How do I store leftovers?

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

Can I substitute the chicken?

Absolutely. Thinly sliced turkey cutlets or even firm tofu would work well. Adjust cooking time as needed.