Garam Masala Chicken with Israeli Couscous and Spinach

This garam masala chicken recipe brings warmth and depth to your dinner table with minimal effort. The spice rub infuses the chicken with a rich, aromatic flavor that pairs beautifully with tender Israeli couscous and fresh wilted spinach.

Topped with crunchy almonds and soft, tangy red onions, every bite offers a delightful contrast of textures. It’s a complete meal that’s satisfying enough for a family dinner yet elegant enough for guests.

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Ingredients

1 1/2 lbs boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

2 tablespoons garam masalaView ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

1 cup Israeli couscousView ingredient guideLike ingredientDislike ingredient

1 1/2 cups water or chicken brothView ingredient guideLike ingredientDislike ingredient

5 oz fresh spinachView ingredient guideLike ingredientDislike ingredient

1/2 red onion, thinly slicedView ingredient guideLike ingredientDislike ingredient

1/4 cup sliced almondsView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the chicken breasts dry and season generously with salt and pepper. Rub the garam masala evenly over both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Transfer to a plate and tent with foil.
3. In the same skillet, add the Israeli couscous and toast for 1-2 minutes, stirring frequently. Add water or broth and bring to a boil. Reduce heat to low, cover and simmer until couscous is tender and liquid is absorbed, about 10-12 minutes.
4. While couscous cooks, heat a separate skillet over medium heat. Add the sliced almonds and toast until fragrant, about 2-3 minutes. Remove and set aside.
5. In the same skillet, add a drizzle of oil and the sliced red onion. Cook until softened and slightly caramelized, about 5 minutes. Remove from heat.
6. Once couscous is done, add the fresh spinach to the skillet and stir until wilted, about 1-2 minutes.
7. Slice the chicken. Serve the couscous and spinach mixture on plates, top with sliced chicken, caramelized onions and toasted almonds.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes longer to cook. Adjust according to package directions.

Can I substitute the chicken with another protein?

Absolutely. This recipe works well with boneless chicken thighs, shrimp or even firm tofu. Adjust cooking times accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.