Easy Lemon Chicken Couscous (with creamy yogurt sauce!)

This Lemon Chicken Couscous recipe is such an easy yet flavorful weeknight dinner. What I love about this One Pan Meals dinner is that it’s packed with flavor, comes together quickly, and uses just one pan for minimal cleanup.

I've been making this on repeat during busy weeks and it makes great leftovers too. You can easily switch it up by swapping the spinach for arugula, or using another grain like orzo or quinoa.

If you like this dish, you should try my Summer Couscous, Italian Chicken Zucchini Skillet, Easy Korean Inspired Ground Beef Bulgogi Bowlor my Buffalo Chicken Quinoa Bake.

Why You Will Love This Dinner

• Easy cooking: Done in one pan with quick steps.
• Healthy ingredients: Full of greens, lean protein, and a creamy yogurt sauce.
• Versatile meal: Easily adaptable based on what’s in your fridge.

Ingredients

• Pearl couscous – a quick-cooking, makes a perfect base.
• Butter – for richness in the couscous.
• Lemon juice & zest – adds brightness and balances the spices.
• Spinach – wilts perfectly into the hot couscous for added greens.
• Chicken tenderloins – quick to cook and full of protein.
• Za’atar seasoning – brings earthy, citrusy flavor.
• Greek yogurt – base of the tangy, creamy sauce.
• Garlic salt – simple seasoning that gives a little punch.

Substitutions and Variations

• Use quinoa or orzo instead of pearl couscous.
• Sub arugula or kale for spinach.
• Try another protein like salmon, tofu, or shrimp.
• Use labneh or sour cream instead of Greek yogurt for the sauce.

Step-by-Step Instructions

Step 1: Cook 1 cup pearl couscous with 1¼ cups hot water and 1 tbsp butter. Cover and cook for 5 minutes.

Step 2: Uncover couscous, stir in 1 tbsp more butter, juice of ½ lemon, and 2–3 big handfuls of spinach. Stir until wilted.

Step 3: Season 1 lb chicken tenderloins with salt, pepper, and 2 tbsp za’atar. Cook in a pan over medium heat for about 5 minutes per side until golden and cooked through.

Step 4: Nestle chicken into couscous and spinach mixture.

Step 5: Mix together 4 tbsp Greek yogurt, 1 tsp lemon zest, juice of ½ lemon, and 1 tsp garlic salt to make a sauce. Drizzle over the top.

Tips and Notes

• Za’atar can vary by brand, taste yours first to adjust salt or lemon as needed.
• Don’t overcook the spinach; let it just wilt.
• Use a meat thermometer to make sure chicken hits 165°F internally.

Recipe FAQs

Can I use chicken breasts instead of tenderloins? Yes! Just slice thin so they cook evenly.

Can I make this dairy-free? Swap butter for olive oil and use a dairy-free yogurt or dairy-free sour cream for the sauce.

How long will leftovers last? This keeps well for 3–4 days in the fridge.

Serving Suggestions

• With extra lemon wedges on the side
• Sprinkle of feta or pine nuts for texture
• Served cold as a grain salad the next day

Storage and Reheating Instructions

Storage: Store in an airtight container in the fridge for up to 4 days.

Reheating: Reheat in a skillet over low heat with a splash of water or broth. Or microwave gently in 30-second bursts.

Tips:

• Add fresh herbs or lemon before serving again to brighten it up.
• Sauce can be stored separately if preferred.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!

Easy Lemon Chicken CousCous

Marissa

This easy one pan recipes is a delicious lemon chicken couscous recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Greek

Servings 4

Ingredients

  

• 1 cup pearl couscous
• 1¼ cups hot water
• 2 tbsp butter
• 1 lemon
• 2 cups spinach
• 1 lb. chicken tenderloins
• 2 tsp za'atar
• 4 tbsp Greek Yogurt
• 1 tsp lemon zest
• ½ tsp garlic salt
• 1 tbsp sour cream

Instructions

 

• Cook 1 cup pearl couscous with 1¼ cups hot water and 1 tbsp butter. Cover and cook for 5 minutes.
• Uncover couscous, stir in 1 tbsp more butter, juice of ½ lemon, and 2–3 big handfuls of spinach. Stir until wilted.
• Season 1 lb chicken tenderloins with salt, pepper, and 2 tbsp za’atar. Cook in a pan over medium heat for about 5 minutes per side until golden and cooked through.
• Nestle chicken into couscous and spinach mixture.
• Mix together 4 tbsp Greek yogurt, 1 tbsp sour cream, 1 tsp lemon zest, juice of ½ lemon, and 1 tsp garlic salt to make a sauce. Drizzle over the top.