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Herby Couscous with Chicken and Snap Peas
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Crispy chicken and fresh snap peas in a savory, garlicy pan sauce over fluffy whole wheat couscous flavored with a variety of herbs.
  • CourseMain Dish
  • CuisineBudget-friendly, Bulk recipe, Co-op Basics
4 people
4 people
  • 4 whole bone-in, skin-on chicken thighs
  • 3 cloves garlic
  • 1 Tbsp. honey
  • 1/3 cup cider vinegar
  • 1/4 tsp. red pepper flakes
  • 1/2 lb. snap peas
  • 1 cup whole wheat couscous
  • 2 tsp. bulk vegetable broth powder
  • 1 tsp. dried dill
  • 1 tsp. dried parsley
  • 2 whole green onions
  • 1 Tbsp. olive oil
  • 1/2 tsp salt
  • 1 pinch pepper to taste
Servings: people
  1. Read through entire recipe before getting started. Preheat oven to 425 degrees. Wash and dry all produce. Thinly slice garlic. Thinly slice green onions. Remove and discard the stem end and string from each snap pea. Slice in half. Remove chicken thighs from package, season with salt and pepper.
  2. In a large skillet, heat 1 Tablespoon olive oil over medium heat. Add chicken, skin side down, and cook until deep golden, 8 – 10 minutes. Carefully tilt pan and spoon add excess fat. Flip chicken over and add garlic, vinegar, honey, and red pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas to skillet and bake 5 minutes more, or until chicken is cooked through. While chicken bakes, prepare couscous.
  3. Bring 1½ cups water to a boil in a saucepan with tight fitting lid. Add broth powder, dried dill, dried parsley, ½ teaspoon salt and pinch of pepper. Stir in couscous, bring back to a boil and then remove from heat and let stand 10 minutes, tightly covered. Gently mix in green onion and fluff with a fork.
  4. Divide couscous between four plates, top with chicken and snap pea mixture, spooning any extra pan sauce over the top. Enjoy!
Recipe Notes

Estimated cost: $13.58

This dish would work well with a variety of spring vegetables such as asparagus, green beans, or sliced zucchini. Feel free to sub your favorite!

Do you or your household prefer chicken breasts? They’d work great, just flip breasts after 5-6 minutes on the stove and reduce bake time to 10-12 minutes or until an internal temperature of 165 degrees is reached.

Growing your own herbs this season? Toss 1-2 Tbsp. of fresh, chopped herbs such as basil, parsley, mint, or thyme with the couscous when you add the green onions.

This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program.

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