Spiced Chicken and Couscous Skillet with Lemon Crema and Pistachios

This one-pan dinner brings the warm, aromatic flavors of North Africa to your table with minimal fuss. Juicy chicken cutlets are seasoned with a Tunisian spice blend, then nestled into a bed of Israeli couscous simmered with carrots, onions and dried apricots for a perfect sweet-savory balance.

A bright, garlicky lemon crema drizzled over the top adds a tangy finish, while a scattering of crunchy pistachios provides delightful texture. It’s a complete, satisfying meal that comes together in a single skillet-ideal for busy weeknights.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the vegetables: Peel and dice the carrot into small cubes. Finely chop the onion. Dice the tomato. Roughly chop the dried apricots.
2. Make the lemon garlic crema: In a small bowl, combine the sour cream, garlic powder and the juice of half the lemon. Season with salt and pepper to taste. Set aside.
3. Season the chicken: Pat the chicken cutlets dry with paper towels. Rub with the Tunisian spice blend, salt and pepper on both sides.
4. Cook the chicken: Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Sauté the aromatics: In the same skillet, add a little more oil if needed. Add the diced carrot and onion and cook until softened, about 4 minutes. Add the diced tomato and cook for 1 more minute.
6. Cook the couscous: Stir in the Israeli couscous, dried apricots, chicken stock concentrate and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover and simmer until the couscous is tender and liquid is absorbed, about 10-12 minutes.
7. Finish and serve: Return the chicken to the skillet, nestling it into the couscous. Drizzle the lemon garlic crema over the chicken and couscous. Roughly chop the pistachios and sprinkle on top. Serve warm.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to about 5-6 minutes per side until internal temperature reaches 165°F.

What can I substitute for Tunisian spice blend?

You can make your own by combining equal parts ground cumin, coriander, paprika and a pinch of cinnamon and cayenne pepper.

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, adding a splash of water to refresh the couscous.