Introduction
If you’ve ever dreamed of a recipe that balances comfort and brightness in a single pot, this One-Pot Chicken With Pearl Couscous and Preserved Lemon might just be it.
I first fell in love with this dish on a chilly spring evening in Marrakech. A friend invited me for dinner, and I watched in awe as her mother layered succulent chicken, fragrant spices, pearl couscous, and tangy preserved lemon into one simmering pot. The result was something magical: tender chicken infused with lemony aromas, couscous that soaked up every drop of flavor, and a kitchen that smelled like heaven.
What I love most is how effortlessly elegant it is. With just one pot and a handful of ingredients, you get a dish that tastes like it’s been simmering all day — but really comes together in under an hour. Whether you’re cooking for a weeknight dinner, a cozy family gathering, or impressing guests, One-Pot Chicken With Pearl Couscous and Preserved Lemon delivers every time.
🛒 Ingredients
Here’s everything you’ll need to make this flavor-packed dish. Don’t worry — I’ve included substitution ideas to fit different dietary preferences, too.
🐔 For the Chicken & Couscous:
- 6 bone-in, skin-on chicken thighs (you can use drumsticks or boneless thighs too)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1½ cups pearl couscous (also known as Israeli couscous)
- 3 cups chicken broth (or vegetable broth for a lighter flavor)
- 1 preserved lemon, rind only, finely chopped
- Salt and pepper, to taste
🌿 Optional Garnishes:
- Fresh parsley or cilantro, chopped
- Toasted almonds or pine nuts
- Lemon wedges for extra brightness
🌱 Substitution Ideas:
- Vegan: Swap chicken for chickpeas (2 cans, drained and rinsed) and use vegetable broth. Add them after sautéing the spices so they soak up the flavor.
- Gluten-Free: Replace pearl couscous with gluten-free quinoa or millet. Adjust liquid as needed (quinoa may need slightly less broth).
- Low-Fat: Use skinless chicken thighs or breasts, but keep in mind the skin does add flavor during browning.
👨🍳 Step-by-Step Instructions
This recipe is super beginner-friendly. The beauty of One-Pot Chicken With Pearl Couscous and Preserved Lemon is that each step builds on the last to create layers of flavor.
🔥 Step 1: Brown the Chicken
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper. Place them skin-side down in the pot and sear for 5–7 minutes until the skin is golden and crisp. Flip and sear the other side for 2–3 minutes.
👉 Tip: Don’t overcrowd the pot — work in batches if needed to get that perfect golden crust.
Transfer the chicken to a plate and set aside.
🧅 Step 2: Sauté Aromatics
In the same pot (don’t clean it — that’s flavor gold!), reduce the heat to medium. Add the chopped onion and cook for 3–4 minutes until translucent and fragrant.
Stir in the minced garlic and cook for another minute, stirring constantly to avoid burning.
✨ Step 3: Bloom the Spices
Sprinkle in the cumin, coriander, turmeric, and paprika. Stir for about 30 seconds until the spices release their aroma. This step is key to infusing the couscous and chicken with deep flavor.
🍋 Step 4: Add Couscous & Liquid
Add the pearl couscous and stir well to coat with the aromatic oil and spices. Toasting it briefly enhances its nutty flavor.
Pour in the chicken broth and add the chopped preserved lemon. Stir to combine, scraping up any browned bits from the bottom.
🍗 Step 5: Return Chicken & Simmer
Nestle the browned chicken back into the pot, skin side up. Bring everything to a gentle simmer.
Cover the pot with a lid, reduce the heat to low, and cook for 20–25 minutes, until the couscous is tender and the chicken is fully cooked (165°F internal temperature).
👉 The preserved lemon will infuse the broth with a tangy-salty brightness that makes this dish unforgettable.
🧂 Step 6: Fluff, Garnish & Serve
Remove the chicken to a plate. Fluff the couscous gently with a fork to separate the grains. Taste and adjust seasoning if needed.
Spoon couscous onto a platter or serve directly from the pot, top with chicken, and garnish with chopped herbs, toasted nuts, and lemon wedges.
💡 Extra Tips
🍽 Serving Suggestions
- Pair with a simple cucumber yogurt salad or roasted carrots for a complete meal.
- A glass of crisp white wine (like Sauvignon Blanc) complements the lemony notes beautifully.
- You can also serve it family-style at the table — it makes a gorgeous centerpiece.
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Add a splash of broth or water and warm gently on the stovetop or microwave to keep the couscous fluffy.
- Freezer: You can freeze the chicken and couscous together for up to 1 month. Thaw overnight in the fridge before reheating.
🌿 Ingredient Swaps & Variations
- Spice it up: Add chili flakes or harissa paste for a kick.
- Herb lover’s version: Stir in fresh mint and parsley at the end for a vibrant touch.
- Add veggies: Toss in chopped carrots, zucchini, or baby spinach for extra nutrition.
📊 Nutritional Information
Based on the original New York Times Cooking recipe, here’s an approximate per-serving breakdown (for 4 servings):
- Calories: 550
- Protein: 35g
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 4g
- Sodium: 980mg
(These values may vary depending on the specific ingredients used.)
❓ FAQ Section
🕒 How long does it take to make One-Pot Chicken With Pearl Couscous and Preserved Lemon?
About 45–50 minutes total — 10 minutes for prep and 35–40 minutes for cooking.
🔄 Can I substitute preserved lemon?
Yes! If you don’t have preserved lemon, use fresh lemon zest + a pinch of salt or finely chopped lemon peel for a similar brightness. It won’t be identical but still delicious.
❄️ Can I freeze it?
Absolutely. Cool the dish completely, then freeze in portions. Thaw overnight and reheat gently with a bit of broth to revive the couscous texture.
🌟 Conclusion
There’s something deeply satisfying about a dish that’s both simple and full of character. This One-Pot Chicken With Pearl Couscous and Preserved Lemon hits all the right notes: tender chicken, fluffy couscous, warm spices, and a burst of citrusy tang that wakes up your taste buds.
Whether it’s a weeknight dinner or a special weekend meal, this recipe is sure to become a favorite in your rotation.
If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below, share your twist on the flavors, or tag me on social media with your beautiful plates.
Happy cooking — and may your kitchen always smell this good. 🧡🍋🍗