Go Back
Sun-Dried Tomato Chicken Couscous is a delectable dish that elegantly marries the savory flavors of chicken with the rich, tangy notes of sun-dried tomatoes, all beautifully complemented by fluffy couscous. This dish stands out not only for its vibrant colors and textures but also for its versatility, making it an ideal choice for a variety of occasions. Whether you're preparing a quick weeknight dinner, planning a meal prep session for the week ahead, or impressing guests at a dinner party, this recipe ticks all the boxes.

Sun-Dried Tomato Chicken Couscous

Discover the vibrant flavors of Sun-Dried Tomato Chicken Couscous, a delightful dish that combines juicy chicken, tangy sun-dried tomatoes, and fluffy couscous. This versatile recipe is perfect for quick weeknight dinners, meal prep, or special occasions. Packed with nutritional benefits from fresh spinach and a variety of spices, it’s a wholesome choice that can easily be customized to suit your tastes. Impress your guests with this colorful and nutritious meal that’s as appealing to the eye as it is to the palate. Enjoy the journey of cooking and savor each delicious bite!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup couscous

2 cups chicken broth

1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)

1/4 cup red onion (finely chopped)

2 cloves garlic (minced)

1/2 cup fresh spinach (chopped)

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional, for heat)

Salt and pepper to taste

2 tbsp olive oil

1/4 cup feta cheese (crumbled, for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts generously with salt, pepper, and dried oregano on both sides. Carefully place the chicken in the hot skillet and cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through (ensuring the internal temperature reaches 165°F). Once done, remove the chicken from the skillet and set it aside to rest.

    Sauté Aromatics: In the same skillet, lower the heat to medium. Add the finely chopped red onion and sauté for 2-3 minutes, until it becomes soft and translucent. Next, add the minced garlic and red pepper flakes (if using) to the skillet and cook for an additional 30 seconds, stirring continuously until the garlic is fragrant.

      Prepare Couscous: In a medium saucepan, bring 2 cups of chicken broth to a rolling boil over high heat. Once boiling, remove the pot from heat and stir in the couscous. Immediately cover with a lid and let it sit for about 5 minutes, allowing the couscous to absorb all the liquid. After 5 minutes, fluff the couscous gently with a fork to separate the grains.

        Combine Ingredients: Slice the rested chicken into bite-sized pieces and return it to the skillet with the sautéed onions and garlic. Add the chopped sun-dried tomatoes along with the fresh spinach. Stir the mixture for 2-3 minutes, allowing the spinach to wilt and blend with the other ingredients.

          Mix Everything Together: Gently fold the fluffed couscous into the skillet with the chicken and vegetable mixture. Stir everything together thoroughly so that the flavors meld. Taste the dish and adjust the seasoning with additional salt, pepper, or herbs as desired.

            Serve: Spoon the chicken couscous mixture onto plates or into bowls. Finish each serving with a generous sprinkle of crumbled feta cheese and a few fresh basil leaves for a burst of flavor and color. Serve warm and enjoy!

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                Presentation Tips: Consider serving the dish in shallow bowls to enhance the garnishing with feta and basil, and add a drizzle of high-quality olive oil for an extra touch.