Mediterranean Chicken Thighs with Couscous and Apricot Salad

This Mediterranean-inspired dish brings together succulent chicken thighs, warm spices and sweet apricots for a dinner that’s as delicious as it is versatile. The combination of tender couscous, roasted zucchini and a tangy yogurt sauce creates a balanced meal that’s sure to become a weeknight favorite.

What makes this recipe special is that it’s designed to give you leftovers that easily transform into a hearty lunch the next day. Simply pack the extra components with fresh arugula and you’ll have a satisfying salad that’s just as crave-worthy as the original dinner.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mediterranean Spice BlendView ingredient guideLike ingredientDislike ingredient

1 cup CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce YogurtView ingredient guideLike ingredientDislike ingredient

ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve, peel and finely dice onion. Finely chop parsley. Slice zucchini into thin rounds. Finely chop apricots. Mince garlic.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Place chicken, a drizzle of olive oil, Mediterranean spice and half the garlic in a medium bowl. Season with salt and pepper and toss to combine. Add chicken to pan and cook until no longer pink in center, about 5 minutes per side. Remove from pan and set aside, covered, to keep warm.
3. Add onion and 1 TBSP butter to same pan over medium-high heat. Cook, tossing, until onion is softened, 4-5 minutes. Season with salt and pepper. Stir in couscous, then add 1¼ cup water, a large pinch of salt and chicken stock concentrate, scraping up any browned bits on bottom. Bring to a boil, then cover and set aside off heat.
4. Spread zucchini on a baking sheet and toss with a drizzle of olive oil, salt and pepper. Broil until tender, 8-10 minutes. Meanwhile, combine yogurt, 1 TBSP parsley, a squeeze of lemon and a pinch or two of garlic (to taste) in a small bowl. Add 2 TBSP water or enough to give sauce a drizzly consistency. Season with salt and pepper. Fluff couscous with a fork. Season with salt and pepper.
5. Stir apricots, lemon zest and half the remaining parsley into couscous. Divide half the chicken, half the couscous and all of the zucchini between plates. Sprinkle with remaining parsley and half the almonds. Drizzle with a little sauce (save most of it for lunch). Serve with a lemon wedge each.
6. When packing your lunch, divide remaining couscous, chicken, sauce, lemon wedges and almonds between lunchboxes, along with all of the arugula, keeping everything in its own section. When you’re ready to eat, reheat couscous and chicken in microwave. Spread arugula on a plate, then top with couscous and chicken. Drizzle with sauce, a squeeze of lemon and 1 tsp olive oil, then garnish with almonds.

Recipe Tips

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless skinless chicken breasts. Adjust cooking time as needed; they may cook faster.

How should I store leftovers for the lunch salad?

Keep the couscous, chicken, sauce, lemon wedges, almonds and arugula in separate containers. Reheat the couscous and chicken before assembling the salad.

Is there a substitute for the Mediterranean spice blend?

You can make your own blend with equal parts dried oregano, thyme, rosemary and a pinch of cinnamon or allspice.