Main Course · Serves 2
with Green Beans & Parsley
This savory and satisfying skillet is also super-simple to make! Hearty chicken thighs are seasoned with a bold blend of herbs and spices, then cooked along with garlicky pearl couscous in one lucky skillet. A squeeze of fresh lemon juice and sprinkle of fresh parsley brighten up the dish, and simple sautéed green beans add color and crunch.
Wash and dry produce.
Mince or grate garlic.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step).
Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds.
Stir in mushroom stock concentrate, chicken stock concentrate, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until couscous is tender and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
Meanwhile, trim green beans if necessary. Quarter lemon. Roughly chop parsley.
Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.
Sprinkle couscous with juice from two lemon wedges (four wedges for 4 servings) and garnish with parsley. TIP: For less lemon flavor, use one wedge for 2 servings and two wedges for 4.
Divide couscous between shallow bowls or serve directly from pan. Serve with green beans and remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
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