Chicken and Couscous with Sun-Dried Tomatoes

Simple, healthy, and flavourful chicken and couscous with sun-dried tomatoes takes under 30 minutes to prep and cook. Pan-seared and sliced chicken cutlets are tossed into a bowl of light and fluffy couscous, pan-fried red onions and sun-dried tomatoes, and fresh basil. This quick and easy dinner is perfect for busy weeknights. In fact, you can make things even faster by using rotisserie chicken. Either way, once you pick up a fork you won’t be able to put it back down. This one is definitely a keeper.

Chicken dinners are always on the menu around here because they are so quick to make, super tasty, and perfect for weeknight meal planning. Especially when we are talking about chicken and couscous which checks off all the boxes and more. There’s no reason you can’t get this on the table tonight!

Some of my other favourite dinners for busy people are: Healthy Lemon Chicken, Glazed Honey Balsamic Pork Chops, Italian Meatballs, Creamy Lemon Parmesan Chicken, and Kung Pao Chicken.

Ingredients

To make this easy chicken and couscous with sun-dried tomatoes, you will need the following ingredients:

• butter
• couscous - I used whole wheat couscous, but you can use any kind. Couscous is perfect if you are in the mood for something light, yet satisfying. It’s not as heavy as pasta, but it’s filling just the same.
• chicken cutlets - you will need 2 chicken cutlets (about ½ - ¾ pound total). A chicken cutlet is a chicken breast that has been sliced in half horizontally into 2 thinner pieces. This makes the chicken cook up incredibly quick on the stove. But this meal would be equally delicious with shredded chicken or shredded rotisserie chicken. Use whatever makes your life easier!
• salt and pepper
• olive oil
• red onion
• sun-dried tomatoes - I love cooking with sun-dried tomatoes. They have such an intense flavour so you only need a small amount to pack a big punch. Start with ¼ cup, but if you love the flavour as much as I do, you can drizzle some of the reserved oil that they’re packed in onto the cooked couscous in place of regular olive oil. So delicious! 
• fresh basil

You will also need a small saucepan and a skillet (or sauté pan).

How to Make the Best Chicken and Couscous with Sun-Dried Tomatoes

1. Make the couscous. In a small saucepan, bring water and butter to a boil. Add couscous, stir, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Set aside until needed.
2. Cook the chicken. Use a paper towel and pat dry the chicken cutlets completely. Season on both sides with salt and pepper. In a medium skillet or sauté pan, heat olive oil over medium-high heat. When shimmering, add chicken and cook until evenly browned and cooked through, about 4 minutes per side. Remove chicken and place on a plate. When cool, cut into bite-size pieces.
3. Sauté aromatics. In the same skillet, add red onion and cook, stirring occasionally, until just beginning to brown, about 8-10 minutes. Add sun-dried tomatoes and cook for 1 minute more. Remove from heat.    
4. Combine and serve. In a large bowl, combine cooked couscous, chicken, red onion, sun-dried tomatoes, and fresh basil. Stir to combine, then serve garnished with additional basil and a drizzle of olive oil, if desired. Serve hot or at room temperature. 

More Chicken Breast Recipes

• 60 Best Chicken Recipes
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• Chicken Parmesan (Parmigiana)
• Creamy Lemon Chicken Piccata
• Curry Chicken Fried Rice

Recipe

Chicken and Couscous with Sun-Dried Tomatoes

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5 from 7 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 23 minutes
• Yield: 3-4 servings

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Description

Simple, healthy and flavourful chicken and couscous with sun-dried tomatoes is ready in under 30 minutes. The easiest weeknight dinner to make tonight!

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Ingredients

• 1 cup water
• 2 tablespoons butter, unsalted
• 1 cup whole-wheat couscous, uncooked
• 2 chicken cutlets (approximately ½ - ¾ lbs. total)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• ½ medium red onion
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil (plus more for garnish)

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Instructions

1. In a small saucepan, bring water and butter to a boil. Add couscous, stir, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Set aside until needed.
2. Use a paper towel and pat dry the chicken cutlets completely. Season on both sides with salt and pepper.
3. In a medium skillet or sauté pan, heat olive oil over medium-high heat. When shimmering, add chicken and cook until evenly browned and cooked through, about 4 minutes per side. Remove chicken and place on a plate. When cool, cut into bite-size pieces.
4. In the same skillet, add red onion and cook, stirring occasionally, until just beginning to brown, about 8-10 minutes. Add sun-dried tomatoes and cook for 1 minute more. Remove from heat.    
5. In a large bowl, combine cooked couscous, chicken, red onion, sun-dried tomatoes, and fresh basil. Stir to combine, then serve garnished with additional basil and a drizzle of olive oil, if desired. Serve hot or at room temperature. 

Notes

How to serve. Chicken and couscous is a complete meal on it's own. But you can certainly pair it with a few more dishes if you would like. I often pair this with a fresh salad on the side such as Chopped Asparagus Salad, Mediterranean Chickpea Wedge Salad, Persian Shirazi Salad with Cucumber and Tomato, and Greek Salad.

Use rotisserie chicken. The chicken cutlets cook up so fast on the stove, but this would be just as delicious with shredded rotisserie chicken or shredded chicken. Use whatever makes your life easier.

How to store. Chicken and couscous with sun-dried tomatoes is best served fresh. You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, heat on the stove over medium heat for 5-10 minutes until warmed through. You may want to add another drizzle of olive oil if it has dried up too much when stored and reheated.

• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Category: Chicken
• Method: Stovetop
• Cuisine: Middle Eastern

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