Easy Dinner: One Skillet Chicken with Couscous
By: Sheri Wetherell
Published: February 5, 2014

One of our favorite staples is couscous, a teeny tiny quick-cooking and versatile pasta commonly used in Moroccan cooking. Because it cooks up in about 5 minutes it makes a great foundation for quick and easy dinners or as a simple side dish in lieu of rice. This dish (which took just 15 minutes to prepare) is inspired by a classic Moroccan chicken tagine (a one pot casserole-type dish) where sweet and savory ingredients are combined to make a wonderfully flavorful meal. We used preserved lemons for the salty, tangy element in this dish but a bit of lemon zest and juice will certainly suffice. In just minutes you'll have a scrumptious and healthy meal! 
 Easy Chicken and Couscous Tagine
	Serves 6
	1 tablespoon olive oil
	8 small boneless, skinless chicken thighs, quartered
	1 cup chicken broth
	1 cup whole wheat couscous
	1/4 cup raisins (or other dried fruit such as apricots)
	1-2 preserved lemons, chopped (or the zest and juice of 1 large lemon, or to taste)
	Toasted pine nuts, optional
	Parsley, finely chopped, for garnish
	Heat oil in a large skillet over medium-high heat. Add chicken and brown on both sides until just done. Add chicken broth and bring to a boil. Add couscous and stir until combined. Add raisins and preserved lemons, if using (if using fresh lemons wait to add until just before serving).
	Cover and remove from heat. Let sit about 5 minutes then fluff with a fork, breaking up any chunks of couscous. If using fresh lemon zest and juice, toss in and gently stir to combine.
	Garnish with fresh parsley and toasted pine nuts (optional).