This garlic-lemon chicken with saffron pearl couscous and zucchini is a bright, comforting dish that feels elegant yet approachable. Juicy chicken is infused with garlic, lemon, and warm spices, then paired with fluffy pearl couscous delicately scented with saffron and tender sautéed zucchini for a complete, satisfying meal.
Why You’ll Love This Recipe
This recipe balances freshness and warmth in every bite. The lemon and garlic keep the chicken vibrant, while saffron adds a subtle floral depth to the couscous. It’s a one-pan-style meal that looks impressive but is simple enough for a weeknight. The ingredients are wholesome, halal-friendly, and come together into a dish that works equally well for family dinners or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the garlic-lemon chicken:
1 kg boneless, skinless chicken thighs or chicken breasts
4 cloves garlic, finely minced
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
For the saffron pearl couscous:
1 1/2 cups pearl couscous
2 cups chicken broth or water
1/4 teaspoon saffron threads
1 tablespoon olive oil
1/2 teaspoon salt
For the zucchini:
2 medium zucchini, sliced into half-moons
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
In a large bowl, combine the chicken, garlic, lemon juice, lemon zest, olive oil, cumin, paprika, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Heat a large skillet over medium heat. Add the marinated chicken and cook for 5–7 minutes per side, until golden on the outside and fully cooked through. Remove the chicken from the pan and set aside, keeping it warm.
In a small bowl, warm the chicken broth slightly and add the saffron threads. Let them steep for 5 minutes.
In a medium saucepan, heat olive oil over medium heat. Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden.
Pour in the saffron-infused broth and salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 10–12 minutes until the couscous is tender and the liquid is absorbed. Fluff with a fork.
While the couscous cooks, heat olive oil in a skillet over medium heat. Add the zucchini, salt, and black pepper. Sauté for 4–5 minutes until tender but still slightly crisp.
To serve, spoon the saffron pearl couscous onto plates, top with zucchini, and finish with the garlic-lemon chicken. Garnish with chopped parsley if desired.
Servings and timing
This recipe serves 4 people.
Preparation time is about 20 minutes, cooking time is approximately 30 minutes, making the total time around 50 minutes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a small splash of water or broth to keep the chicken and couscous moist. You can also reheat in the microwave, covered, in short intervals.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this recipe. Just be careful not to overcook them, as they can dry out more quickly than thighs.
What can I use if I don’t have saffron?
If saffron is unavailable, you can omit it or substitute a small pinch of turmeric for color, though the flavor will be different.
Is pearl couscous the same as regular couscous?
No, pearl couscous is larger and has a chewy texture, while regular couscous is much finer and cooks faster.
Can I make this recipe ahead of time?
Yes, you can cook all components ahead of time and store them separately. Reheat just before serving.
What vegetables can I substitute for zucchini?
Bell peppers, green beans, or asparagus are all good alternatives that pair nicely with the flavors.
Can I make this dish dairy-free?
The recipe is naturally dairy-free as written.
How do I know when the chicken is fully cooked?
The chicken should be opaque throughout and reach an internal temperature of 75°C.
Can I use water instead of chicken broth for the couscous?
Yes, water works fine, though broth adds more flavor.
Is this recipe spicy?
No, it is mildly seasoned but not spicy. You can add chili flakes if you prefer heat.
Can I freeze leftovers?
Freezing is possible, but the texture of the couscous may soften. It’s best enjoyed fresh or refrigerated.
Conclusion
Garlic-lemon chicken with saffron pearl couscous and zucchini is a flavorful, well-balanced dish that brings together fresh citrus, aromatic spices, and comforting textures. It’s easy enough for everyday cooking yet refined enough to serve on special occasions, making it a recipe you’ll return to again and again.
This garlic-lemon chicken with saffron pearl couscous and zucchini is a bright, comforting dish that combines juicy, citrusy chicken with aromatic couscous and sautéed vegetables for a balanced, wholesome meal.
Ingredients
1 kg boneless, skinless chicken thighs or chicken breasts
4 cloves garlic, finely minced
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
1 1/2 cups pearl couscous
2 cups chicken broth or water
1/4 teaspoon saffron threads
1 tablespoon olive oil (for couscous)
1/2 teaspoon salt (for couscous)
2 medium zucchini, sliced into half-moons
1 tablespoon olive oil (for zucchini)
1/4 teaspoon salt (for zucchini)
1/4 teaspoon black pepper (for zucchini)
Instructions
In a large bowl, combine the chicken, garlic, lemon juice, lemon zest, olive oil, cumin, paprika, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Heat a large skillet over medium heat. Add the marinated chicken and cook for 5–7 minutes per side, until golden on the outside and fully cooked through. Remove the chicken from the pan and set aside, keeping it warm.
In a small bowl, warm the chicken broth slightly and add the saffron threads. Let them steep for 5 minutes.
In a medium saucepan, heat olive oil over medium heat. Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden.
Pour in the saffron-infused broth and salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 10–12 minutes until the couscous is tender and the liquid is absorbed. Fluff with a fork.
While the couscous cooks, heat olive oil in a skillet over medium heat. Add the zucchini, salt, and black pepper. Sauté for 4–5 minutes until tender but still slightly crisp.
To serve, spoon the saffron pearl couscous onto plates, top with zucchini, and finish with the garlic-lemon chicken. Garnish with chopped parsley if desired.
Notes
Chicken breasts can be used instead of thighs—just avoid overcooking.
If saffron is unavailable, substitute a pinch of turmeric for color.
Store leftovers in the fridge for up to 3 days and reheat with a splash of water or broth.
This recipe is naturally dairy-free and halal-friendly.
You can prepare the components ahead and reheat when ready to serve.
