I still remember pulling this lemon herb grilled chicken off the heat and thinking, this smells like summer on a plate. I had just finished fluffing the couscous, letting it soak up all the lemony, herby juices from the chicken. The flavors were fresh, comforting, and surprisingly bold for such simple ingredients.
After the first bite, I knew this Lemon Herb Grilled Chicken with Couscous Recipe was going straight into my regular dinner rotation. It’s the kind of meal that feels wholesome, satisfying, and just a little special without being complicated. You can also enjoy similar flavors in a Rotisserie Chicken Burritos Recipe for a fun twist.
Ingredients
These ingredients work together to create bright flavor, juicy chicken, and perfectly seasoned couscous. Quality really matters here.
- 8 chicken thighs (bone-in, skin-on) – Bone-in keeps the chicken juicy, and the skin crisps beautifully when grilled or pan-seared. You could try Delicious Rotisserie Chicken Breast Recipe if you prefer leaner cuts.
- 2 tablespoons olive oil – Helps carry the flavors of lemon and herbs while keeping the chicken moist.
- 2 fresh lemons (zest and juice) – Fresh lemons are essential; bottled juice won’t give the same brightness.
- 5 garlic cloves, crushed – Fresh garlic adds depth and aroma that blends perfectly with lemon.
- 3½ tablespoons fresh rosemary, finely chopped – Fresh rosemary gives a stronger, cleaner flavor than dried.
- 2 tablespoons dried oregano – Adds classic Mediterranean warmth.
- Sea salt, to taste – Enhances all the natural flavors.
- Black pepper, freshly ground – Adds gentle heat and balance.
- 1 tablespoon Dijon mustard – Brings tang and helps emulsify the marinade.
- 4 shallots, finely chopped – Sweeter and milder than onions, perfect for couscous.
- 200 ml chicken stock – Adds richness and prevents dryness.
- 140 grams giant couscous – Larger pearls hold sauce well and give great texture.
- 1½ tablespoons fresh parsley, finely chopped – Adds freshness and color at the end.
Note: These quantities serve 4 people comfortably.
Variations
This recipe is flexible and easy to adapt based on taste or dietary needs.
- Dairy-free: Naturally dairy-free as written. Just avoid adding cheese when serving.
- Gluten-free: Swap giant couscous with quinoa or rice.
- Extra vegetables: Add roasted zucchini, bell peppers, or cherry tomatoes to the couscous.
- Spicy version: Add chili flakes or a pinch of cayenne to the marinade.
- Herb swap: Try thyme or parsley instead of rosemary for a softer herb profile.
Cooking Time
This recipe is perfect for weeknights but impressive enough for guests.
- Prep Time: 10 minutes (plus marinating time)
- Cooking Time: 25–30 minutes
- Total Time: About 1 hour (including marinade)
Equipment You Need
- Large mixing bowl – For marinating the chicken evenly.
- Frying pan or grill pan – To sear or grill the chicken for crispy skin.
- Oven-safe dish or pan – To finish cooking the chicken evenly.
- Medium saucepan with lid – For cooking the couscous.
- Sharp knife and cutting board – For prepping herbs, garlic, and shallots.
- Tongs – For safely turning the chicken while cooking.
How to Make Lemon Herb Grilled Chicken with Couscous Recipe?
This recipe comes together in simple steps, each building flavor without stress.
Prepare the Marinade
In a large bowl, mix olive oil, lemon zest, lemon juice, crushed garlic, rosemary, oregano, Dijon mustard, salt, and pepper. Add the chicken thighs and rub the marinade into every piece. I like using my hands so nothing is missed. Let the chicken marinate for at least 30 minutes to absorb the flavors.
Sear or Grill the Chicken
Heat a pan or grill over medium-high heat. Place the chicken skin-side down and cook until the skin is golden and crisp. This step locks in moisture and creates deep flavor. Flip once and let the other side cook briefly.
Finish Cooking
Transfer the chicken to an oven-safe dish. Add chopped shallots and pour in the chicken stock along with any remaining marinade. Bake until the chicken is fully cooked and tender, and the juices run clear.
Cook the Couscous
While the chicken cooks, bring water or stock to a boil and cook the couscous according to package instructions. Once tender, drain well and fluff with a fork to keep it light and airy.
Combine and Rest
Stir fresh parsley into the couscous for color and freshness. Let the chicken rest for a few minutes before serving so the juices redistribute beautifully.
Additional Tips for Making This Recipe Better
After making this recipe several times, these little tweaks really elevate it for me:
- I always marinate the chicken overnight when I can — the flavor goes much deeper.
- I zest the lemons before juicing them; it saves time and avoids mess.
- I pat the chicken skin dry before searing to get it extra crispy.
- I use warm stock for the couscous so it absorbs flavor instantly.
- I taste everything at the end and adjust salt only then.
How to Serve Lemon Herb Grilled Chicken with Couscous Recipe?
Presentation makes this simple dish feel restaurant-worthy.
Serve the couscous as a fluffy base on a large platter, then place the chicken on top so the juices soak in. Spoon a little pan sauce over everything. Garnish with lemon slices, fresh parsley, or extra herbs for color. I love serving this with a green salad or grilled vegetables on the side. A slice of crusty bread is perfect for soaking up the sauce.
Nutritional Information
This dish is balanced, filling, and nourishing.
- Calories: Approximately 530 per serving
- Protein: High in protein, around 50 g per serving
- Carbohydrates: Moderate, mainly from couscous
- Fat: Balanced, with healthy fats from olive oil and chicken
Make Ahead and Storage
Storage
Allow leftovers to cool completely before storing. Keep chicken and couscous in airtight containers in the fridge for up to 2 days.
Freezing
Freeze chicken and couscous separately for best texture. The chicken freezes well for up to 3 months, while couscous can be frozen for up to 4 months.
Reheating
Reheat chicken gently in a pan or microwave until warmed through. For couscous, add a splash of water or stock and reheat while fluffing to restore softness.
Why You’ll Love This Recipe?
This recipe checks all the right boxes.
- It’s easy to make but tastes impressive and fresh.
- The lemon and herbs create bold flavor without heavy sauces.
- It’s versatile and works for meal prep or entertaining.
- It fits many dietary needs with simple swaps.
- It’s comforting, wholesome, and never boring.