Bruschetta Chicken and Lemon Couscous | CookOS

Bruschetta Chicken and Lemon Couscous

Name: Bruschetta Chicken and Lemon Couscous
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs; ½ tsp garlic powder; 1 cup uncooked Moroccan couscous; 2 cups cherry tomatoes, halved lengthwise; 2 tbsp lightly packed basil, roughly chopped; 1 lemon, zested and juiced, divided; 1 tbsp olive oil; 2 tbsp balsamic glaze

Crispy skin-on chicken thighs are topped with a fresh bruschetta mixture of cherry tomatoes, basil, and lemon, then drizzled with balsamic glaze and served alongside herb-forward lemon couscous for a Mediterranean dinner ready in under 30 minutes.

🌍Mediterranean 🏷️Chicken 🏷️Couscous 🏷️Bruschetta 🏷️Balsamic glaze Cherry tomatoes

About·Privacy·Terms

🏷️

🏷️Basil

Total

1h 5m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 bone-in, skin-on chicken thighs
½ tsp garlic powder
1 cup uncooked Moroccan couscous
2 cups cherry tomatoes, halved lengthwise
2 tbsp lightly packed basil, roughly chopped
1 lemon, zested and juiced, divided
1 tbsp olive oil
2 tbsp balsamic glaze

8 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Pat chicken thighs dry and then drizzle with 1 tbsp olive oil. Season chicken with ½ tsp garlic powder, ½ tsp salt, and ½ tsp pepper. Arrange chicken, skin-side up, on the Suvie roasting rack (handles-side up) set within a Suvie pan. Place pan in the top zone of Suvie.
2
In a Suvie pan, add 1 cup couscous and 1 ¼ cup water. Stir together and place in the bottom zone of your Suvie. Input settings and cook now.
3
While the chicken is cooking, combine 2 cups tomatoes, ¼ cup basil, and juice of half a lemon in a large bowl. Season with salt and pepper.
4
After the chicken and couscous have cooked, remove pans from the Suvie. Add remaining lemon juice, lemon zest, and 1 tbsp olive oil to couscous, and stir. Season to taste with salt and pepper.
5
To serve, divide couscous and chicken between plates and top with tomato mixture. Drizzle 2 tbsp balsamic glaze over chicken.

Was this recipe helpful?

Tips & Notes

Pro tips

Start the chicken skin-side down in a cold skillet over medium heat; this renders fat slowly and yields maximum crispiness without burning.
Zest the lemon before juicing it, then divide the zest and juice between the couscous cooking liquid and the fresh tomato topping for balanced brightness.
Toast the couscous in the pan with a bit of olive oil for 1-2 minutes before adding liquid to deepen its nutty flavor and prevent clumping.
Add the fresh basil and tomato topping just before plating to preserve their vibrant color and herbal freshness.

Substitutions

Moroccan couscous → pearl couscous or regular couscous (use same amount; pearl will need 2-3 extra minutes)
Cherry tomatoes → diced Roma tomatoes or heirloom tomatoes (note: may release more liquid—drain excess before topping)
Fresh basil → fresh mint or parsley (note: mint adds cooling note, parsley is earthier)
Balsamic glaze → aged balsamic vinegar reduced by half, or honey-balsamic reduction (note: less thickness, adjust quantity to taste)

Storage & make-ahead

Store cooked chicken and couscous separately in airtight containers for up to 2 days; reheat chicken in a 350°F oven. Add fresh tomato-basil topping after reheating.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and develop crispier skin. If using breasts, reduce cooking time by 5-8 minutes and check doneness at 165°F internally.

How do I get crispy chicken skin?

Pat the skin completely dry before cooking, start skin-side down in a cold pan over medium heat, and avoid moving the chicken for the first 6-8 minutes.

Can I make this ahead?

Cook the chicken and couscous up to 2 days ahead. Reheat chicken in a 350°F oven for 10 minutes. Add the fresh basil and tomato topping just before serving to keep it bright.

What if I don't have balsamic glaze?

Reduce 1/3 cup balsamic vinegar in a small pot over medium heat for 8-10 minutes until syrupy, or use 1 tbsp honey mixed with 2 tbsp balsamic vinegar.