A one-pot recipe for Israeli Rooster and Couscous made with pearled Israeli couscous, kalamata olives, recent tomatoes and hen thighs. This simple dinner recipe is ideal to whip up on a busy weeknight!
One other simple weeknight dinner for you! As I discussed in my final put up, fast, filling, weeknight dinners are my jam lately. I’ve very little or no time with a 4 month previous child at residence so something that may be whipped up with minimal effort and dishes is de facto the best way to go. This Israeli couscous and hen dish is not any exception. I oftentimes neglect to succeed in for Israeli couscous however I had some leftover from when my dad and mom have been on the town so I began testing this recipe. C and I agreed it was a complete hit and it’s now formally on our meal plan rotation! Hope you get pleasure from.
What’s Israeli Couscous?
Israeli couscous can be referred to as pearl or pearled couscous and really has no relation to conventional cous cous. Actually it isn’t a grain however extra like a tiny rolled pasta. It’s sometimes created from wheat flour, although you’ll be able to truly discover gluten-free variations if that could be a requirement for you. Most grocery shops carry it underneath the grain part although typically it may be discovered with the pastas.
What You Want for Israeli Couscous + Rooster
Right here’s what you have to make this one-pot Israeli couscous and hen recipe:
- Rooster thighs – be sure you get boneless, skinless
- Olive oil – for cooking
- Kalamata Olives – pitted
- Cherry Tomatoes – grape tomatoes work as nicely
- Purple onion
- Garlic Cloves
- Israeli/Pearled Couscous – see word above for the place to search out and gluten-free variations.
- Purple wine vinegar
- Parsley
- Salt + Pepper
You’ll additionally want a big pot for making this recipe. I like my all-clad all-in-one pot with a lid however a Dutch Oven works nice as nicely!
Methods to Make One-Pot Israeli Rooster and Couscous
STEP 1: Warmth a big saucepan or dutch oven over medium-high warmth and add 1 tbsp of olive oil. Add your hen thighs and sprinkle with salt and pepper. Brown on either side for approx 3-5 minutes. Take away hen thighs and put aside.
STEP 2: To the big pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, pink onion and garlic cloves. Saute for 3 minutes.
STEP 3: Add the hen inventory and Israeli couscous to the pot and sprinkle with 1/2 tsp of salt. Stir to mix and convey combination to a boil. Slide in hen thighs and any juices and cut back to a simmer. Cowl and prepare dinner till all water is absorbed – about 10-12 minutes.
STEP 4: Stir in pink wine vinegar and salt and pepper, as desired. Sprinkle with minced parsley and serve heat.
Extra One-Pot Recipes
Listed below are another one-pot recipes for straightforward, weeknight cooking:
One-Pot Israeli Rooster and Couscous
A one-pot recipe for Israeli Rooster and Couscous made with pearled Israeli couscous, kalamata olives, recent tomatoes and hen thighs. This simple dinner recipe is ideal to whip up on a busy weeknight!
- Prep Time: 10 minutes
- Cook dinner Time: 20 minutes
- Whole Time: half-hour
- Yield: 4 servings 1x
- Class: Dinner
- Technique: Cook dinner
- Delicacies: Israeli
- 1 1/2 lbs hen thighs, boneless, skinless
- 2 tbsp olive oil
- 1/2 cup, kalamata olives, pitted and halved
- 1 dry pint (roughly 2 cups) cherry tomatoes, halved
- 1/2 cup pink onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups hen inventory (or veggie inventory)
- 1/2 tsp salt + extra for hen
- 1 cup Israeli couscous (additionally referred to as pearled couscous)
- 1 tbsp pink wine vinegar
- 1 tbsp minced parsley
- Warmth a big saucepan or dutch oven over medium-high warmth and add 1 tbsp of olive oil.
- Add your hen thighs and sprinkle with salt and pepper. Brown on either side for approx 3-5 minutes.
- Take away hen thighs and put aside.
- To the big pot add your remaining tbsp of olive oil, kalamata olives, cherry tomatoes, pink onion and garlic cloves. Saute for 3 minutes.
- Add the hen inventory and Israeli couscous to the pot and sprinkle with 1/2 tsp of salt. Stir to mix and convey combination to a boil.
- Slide in hen thighs and any juices and cut back to a simmer.
- Cowl and prepare dinner till all water is absorbed – about 10-12 minutes.
- Stir in pink wine vinegar and salt and pepper, as desired.
- Sprinkle with minced parsley and serve heat.
Key phrases: israeli couscous, israeli hen, one-pot israeli hen, one-pot couscous hen
