Even people who love to cook, like me, have those weeks when they don’t want to spend all Friday in the kitchen. In the winter, Fridays are simply too short, but chicken soup and cholent are a popular, easy go-to meals. In the summer, Shabbos starts later, but who wants to spend all day standing over a hot stove when it’s in the 30s outside? (Celcius. I’ll save you the math. That’s 90s Farenheit.) Some people even take family trips on long summer Fridays.
This couscous chicken recipe is versatile, healthy, filling, and quick to put together. It’s also dry enough to put on a warming tray on a timer for Shabbos morning. That means less heat and less cooking. If you make enough, you really can serve this one dish for multiple meals. As a bonus, this chicken is made in a large baking dish that can be brought to the table, so there are minimal dishes to wash. No wonder it’s a family favorite. 🙂
Are you wondering why half the chicken and couscous is covered in vegetables? It’s not because I ran out of zucchini or because I was too snap-happy with my camera to wait until I was done layering the veggies. When I said it’s a versatile dish, I mean the vegetables and spices can be adapted based on your family’s taste. Most of my kids don’t like cooked vegetables, so I leave half of the chicken and couscous clear for them. In the picture, you see zucchini, tomatoes, and onions, but I have also made this with frozen baby carrots and once with frozen green beans. One pan with protein, whole grains, and vegetables. What could be better?
This couscous chicken takes about fifteen minutes to put together and just over an hour in the oven. Why not use the cook time to make a summery dessert like Gluten-Free No-Bake Brownie Bites and chop a salad? There you have it. Shabbos ready in under an hour and a half.
Couscous Chicken Recipe
4 boneless, skinless chicken breast halves
1 cup uncooked whole wheat couscous
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil or other oil
2 cloves garlic, crushed or minced, or 1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
3 cups water
1 onion, thinly sliced
1 tomato, thinly sliced
1 zucchini, thinly sliced
- Spray a large baking dish with cooking spray. Thinly slice potatoes and place them to cover the bottom of the pan. Sprinkle with salt and pepper. (The spices in the couscous will be blocked by the chicken, so the potatoes need their own salt.)
- Cut each piece of chicken in half length-wise so it is thinner, more like shnitzel. Cover potatoes with chicken.
- Mix spices and oil with couscous. Spread over chicken.
- GENTLY pour water into the edge of the pan so that the couscous is mostly covered with water, but be careful not to wash the couscous off the chicken.
- Layer sliced vegetables on the couscous, as desired.
- Cover and bake at 180C/350F for 60-70 minutes.