Lemon Herb Chicken with Couscous and Cucumber Salad Recipe

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

• 2 cups chicken broth
• 1 teaspoon sea salt, divided
• 1 (10 ounce) box couscous
• cup extra-virgin olive oil
• 2 lemons, juiced
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon dried oregano
• 4 (4 ounce) thinly sliced skinless, boneless chicken breasts
• Sea salt and freshly ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon white sugar
• 2 large vine-ripened tomatoes, chopped
• 1 English cucumber, chopped
• red onion, finely chopped
• cup crumbled feta cheese
• cup chopped pitted Kalamata olives
• cup chopped Italian parsley

Directions

1. Bring chicken broth and teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat, cover, and let it sit for about 5 minutes, or until the broth is absorbed. Uncover and fluff with a fork.
2. In a bowl, whisk together cup of olive oil, lemon juice, rosemary, oregano, and the remaining teaspoon of salt to make the dressing.
3. Season the chicken breasts with salt and pepper on both sides. Place them in a shallow dish and drizzle with cup of the dressing.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, or until golden brown. The chicken should reach an internal temperature of at least 165F (74C). Transfer the chicken to a large plate.
5. In a large bowl, mix 3 tablespoons of the dressing with sugar. Add the chopped tomatoes, cucumber, and red onion. Toss everything together to combine. Season with salt and pepper, then add the feta cheese and toss again.
6. Drizzle the remaining dressing over the couscous and fold in the Kalamata olives.
7. Divide the couscous among four plates. Slice the chicken breasts and place the slices over the couscous. Serve the tomato salad on the side and garnish with chopped parsley.

Nutrition Facts

Per serving:

• Calories: 810
• Total Fat: 42g (54% Daily Value)
• Saturated Fat: 9g (43% Daily Value)
• Cholesterol: 84mg (28% Daily Value)
• Sodium: 1567mg (68% Daily Value)
• Total Carbohydrates: 68g (25% Daily Value)
• Dietary Fiber: 6g (21% Daily Value)
• Total Sugars: 7g
• Protein: 38g (76% Daily Value)
• Vitamin C: 30mg (34% Daily Value)
• Calcium: 163mg (13% Daily Value)
• Iron: 9mg (49% Daily Value)
• Potassium: 726mg (15% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

This dish is a delightful combination of fresh, zesty flavors that reflect the vibrancy of Mediterranean cuisine, particularly the flavors of Southern Europe and North Africa. The origins of couscous can be traced back to ancient North Africa, where it has been a staple food for centuries. The lemon herb chicken brings a touch of modern American cuisine, adding a fresh twist to the traditional flavors. The use of lemon and herbs in the marinade is common in Mediterranean cooking, where the natural flavors of fresh ingredients are celebrated. The addition of couscous and cucumber salad completes the dish, making it a balanced, healthy, and delicious meal.

Regional Features

While couscous is traditionally associated with Morocco, Tunisia, and Algeria, the preparation of couscous in this dish is distinctly Americanized, combining it with a grilled chicken breast for a more contemporary approach. The cucumber salad is inspired by Greek salads but is made lighter with the addition of fresh tomatoes, Kalamata olives, and feta cheese. The dish brings together flavors and techniques from the Mediterranean region, making it a perfect example of fusion cuisine.

Difference from Similar Dishes

Many similar dishes in Mediterranean cuisine feature couscous or rice as a base, paired with grilled meats or seafood. However, what sets this dish apart is the combination of lemony chicken with a rich herby dressing that infuses the couscous with a tangy, fragrant flavor. The cucumber salad, typically found in Greek cuisine, adds a refreshing crunch and balance to the warm, hearty couscous, making it a perfect contrast to the richness of the chicken. Compared to traditional dishes like a Greek salad or a couscous-based tajine, this recipe is lighter and offers a more modern, fresh take.

Where It's Usually Served

Lemon herb chicken with couscous and cucumber salad is commonly served in Mediterranean-inspired restaurants or at family gatherings. It is a popular choice for light yet filling meals, especially in the summertime, due to its refreshing and bright flavors. This dish is often served as a main course, and its versatility makes it suitable for both casual weekday dinners and more formal occasions. It pairs well with a variety of wines, especially white wines or light reds such as Pinot Grigio or Ros, which complement the lemony chicken and fresh vegetables.

Fun Facts

• The use of couscous dates back to the 13th century, making it one of the oldest grains in culinary history.
• Lemon is widely used in Mediterranean cooking, not only for its bright flavor but also for its health benefits. Rich in vitamin C, lemons are known for boosting the immune system and aiding digestion.
• In ancient Greece, feta cheese was used as an offering to the gods, and it remains a central ingredient in Greek cuisine today.
• While cucumbers originated in India, they are now a common vegetable used in many Mediterranean and Middle Eastern salads, providing a refreshing contrast to the savory elements of the dish.

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