Mediterranean Chicken Thighs with Pearl Couscous and Zucchini

This Mediterranean-inspired dinner is all about building your perfect bowl. Tender chicken thighs seasoned with oregano and garlic pair beautifully with fluffy pearl couscous and roasted zucchini. A bright tomato salad and creamy garlic sauce tie everything together, while fresh dill and crunchy almonds add the finishing touches.

Set everything out family-style so everyone can customize their plate. Whether you pile on the couscous or load up on veggies, this meal is as flexible as it is delicious. Add a side of warm pita or rice for even more options!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Wash and dry all produce. Trim the zucchini and slice crosswise into ½-inch rounds. Dice the tomato into ¼-inch pieces. Quarter the lemon. Roughly chop the dill.
2. On a baking sheet, toss the zucchini rounds with a drizzle of oil, salt and pepper. Roast on the top rack until lightly browned and tender, 14-16 minutes.
3. While the zucchini roasts, combine the couscous, chicken stock concentrates and 1½ cups water in a small pot (use 3 cups water for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 8-10 minutes. Keep covered off heat until ready to serve.
4. Open the package of diced chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken, half the oregano (use all for 4 servings), half the garlic powder, a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5. In a small bowl, combine the diced tomato, juice from half the lemon, a drizzle of olive oil and a pinch of salt and pepper. In another small bowl, whisk together the mayonnaise, sour cream and remaining garlic powder. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Serve the roasted zucchini, couscous, chicken, tomato salad, garlic sauce, dill, almonds and remaining lemon wedges family-style. Let everyone build their own bowl. Add hot sauce if desired.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier. If using breast, reduce cooking time slightly to avoid drying out.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo work well. Adjust cooking time according to package directions.

How do I make the garlic sauce thicker?

Use less water when thinning the sauce or add an extra tablespoon of mayonnaise.