This simple, summer couscous recipe is a 20-minute dinner that delivers.
Apricots and peas? It’s definitely an unusual combination, but they are both sweet and add layers of texture to couscous, which is paired up with oven-roasted chicken. A little bit of whole grain mustard is a quick way to add flavor to the chicken without making it spicy, and the toasted almonds on top are a crunchy finishing touch. But what I love the most about this recipe is how fast it is. 20 minutes and you’re done, which means more time for playtime.
Summer Couscous Recipe
Prep time: 10 minutes
Cook time: 23-25 minutes
Serves 4
Ingredients for Summer Couscous Recipe
1 1/4 to 11/2 pounds boneless skinless chicken thighs
3 tablespoons olive oil, plus more as needed
1 teaspoon whole grain mustard
1 1/2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
4 to 5 ripe but firm apricots, halved and pitted
2/3 cup frozen peas
1 1/4 cups water
1 cup whole wheat or regular instant couscous
1/3 cup toasted slivered almonds
Directions for Summer Couscous Recipe
1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
2. Whisk together 3 tablespoons of olive oil, the mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss the chicken in the mixture until well coated. Spread out on the lined baking sheet as flat as possible and roast 23-25 minutes, until cooked through. When done, remove from the oven and let rest 2 minutes. Then chop into 1-inch pieces and set aside. Reserve any cooking juices.
Tip: To save even more time opt for a pre-cooked rotisserie chicken. Simply toss with the mustard dressing and set aside.
3. Grease an 8 by 8-inch pan with olive oil and place the apricots cut-side down in the pan. Season with salt and pepper and roast 4 to 5 minutes, until softened. Let cool, then cut into chunks.
Tip: Do not overcook the apricots or they will be too mushy. When done roasting, remove immediately from the baking sheet to prevent further cooking.
4. Meanwhile, place the peas in a colander and run under hot tap water for 30 seconds to partially defrost.
5. Bring the water and 1 teaspoon kosher salt to a boil in a small saucepan. Stir in the couscous and peas, remove from the heat, cover, and let stand 5 minutes, until the water is absorbed. (Some brands of couscous might give different preparation instructions, but this method will work for all types.)
6. To serve, transfer the couscous to a wide serving bowl and fluff with a fork, then stir in the chopped chicken pieces and reserved chicken juices and/or a drizzle of olive oil. Toss in the apricots. Sprinkle with the almonds, and serve.
- 1¼ to 1½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil, plus more as needed
- 1 teaspoon whole grain mustard
- 1½ teaspoons kosher salt, plus more to taste
- ¼ teaspoon freshly ground pepper, plus more to taste
- 4 to 5 ripe but firm apricots, halved and pitted
- ⅔ cup frozen peas
- 1¼ cups water
- 1 cup whole wheat or regular instant couscous
- ⅓ cup toasted slivered almonds
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- Whisk together 3 tablespoons of olive oil, the mustard, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Toss the chicken in the mixture until well coated. Spread out on the lined baking sheet as flat as possible and roast 23-25 minutes, until cooked through. When done, remove from the oven and let rest 2 minutes. Then chop into 1-inch pieces and set aside. Reserve any cooking juices.
- Grease an 8 by 8-inch pan with olive oil and place the apricots cut-side down in the pan. Season with salt and pepper and roast 4 to 5 minutes, until softened. Let cool, then cut into chunks.
- Meanwhile, place the peas in a colander and run under hot tap water for 30 seconds to partially defrost.
- Bring the water and 1 teaspoon kosher salt to a boil in a small saucepan. Stir in the couscous and peas, remove from the heat, cover, and let stand 5 minutes, until the water is absorbed. (Some brands of couscous might give different preparation instructions, but this method will work for all types.)
- To serve, transfer the couscous to a wide serving bowl and fluff with a fork, then stir in the chopped chicken pieces and reserved chicken juices and/or a drizzle of olive oil. Toss in the apricots. Sprinkle with the almonds, and serve.
Do not overcook the apricots or they will be too mushy. When done roasting, remove immediately from the baking sheet to prevent further cooking.
