One-Pan Pearl Couscous
Broil it a few minutes until it's slightly crispy on top.
Ingredients
- 1½ cups Fogato pearled couscous
- 1½ lb Chicken thighs or drumsticks (optional)
- 1 tbsp Fogato mediterranean meat blend (optional)
- 1 large leek or 1 onion Leek or onion
- 4 cloves, minced Garlic
- 2 tbsp Olive oil
- about 2 cups Water
- 2 tsp Fogato chicken bouillon
- 1 tsp Sumac
- 1 tbsp Za'atar
- ⅓ cup Olives, sliced
- ¼ cup Fogato sun-dried tomatoes
- 2 tbsp Capers
- ½ cup Fogato tzatziki
Steps
- Preheat the oven to 375°F. If using chicken, coat it in the drumstick seasoning. You can do this the night before.
- Heat the oil in an oven-safe cast iron over medium. Add the leeks or onion and cook until soft, then the garlic for 30 seconds.
- Add the couscous and stir until it smells toasty and turns golden.
- Add the olives, sun-dried tomatoes, capers and chicken. Sauté for a minute.
- Add water using the ratio on your package, plus the bouillon paste, sumac and za'atar. Stir for about 30 seconds and bring to a boil.
- Take it off the heat, cover with foil or a lid, and bake: about 20 min without chicken, 25 min with boneless thighs, 35–40 min with bone-in drumsticks.
- When the couscous is tender and the chicken reads 175°F, uncover, switch to broil and broil 2–4 min until slightly crispy on top. Watch it closely.
- Top with Greek yogurt or tzatziki.
<b>Salt fix:</b> the bouillon is now the jar's own strength, 1 tsp per cup of water, instead of 1 tbsp per ½ cup couscous (about 4× stronger). The olives, capers and sumac already bring plenty of salt. Taste the liquid before it goes in the oven and stir in a little more paste if you want it saltier. If the couscous looks dry before bone-in chicken is done, add a splash of water.
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