Chicken and Couscous Bowls

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 1/2 cups couscous
• 1 3/4 cups chicken broth
• 1 tablespoon lemon juice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3/4 cup tzatziki sauce

Method

1. 1

   In a medium bowl, toss the chicken pieces with 1 tablespoon olive oil, cumin, paprika, coriander, garlic powder, 1/2 teaspoon salt, and black pepper until evenly coated.

2. 2

   Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until golden brown and cooked through.

   8:00 · Sear chicken
3. 3

   Transfer the chicken to a plate and set aside.

4. 4

   In a 6-quart saucepan, bring the chicken broth and remaining 1/4 teaspoon salt to a boil.

   5:00 · Bring broth to a boil
5. 5

   Stir in the couscous, cover, and remove from heat. Let stand until the liquid is absorbed.

   5:00 · Steam couscous
6. 6

   Fluff the couscous with a fork and stir in the lemon juice.

7. 7

   Divide the couscous among four bowls. Top each with the seared chicken, cherry tomatoes, cucumber, and red onion.

8. 8

   Sprinkle with chopped parsley and serve with a dollop of tzatziki sauce on top or alongside.