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 30 Minute Dinner 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 Greek Couscous, 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 – adds brightness and balances the spices.
- Spinach – wilts perfectly into the hot couscous for added greens.
- Chicken thighs – boneless and skinless, quick to cook and full of protein.
- Za’atar seasoning – brings earthy, citrusy flavor.
- Greek yogurt – base of the tangy, creamy sauce.
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: Cut chicken thighs into 1 inch pieces and season. Cook on a sheet pan in the oven.
Step 2: Cook 1 cup pearl couscous with 1¼ cups hot water and 1 tablespoon butter. Cover and cook for 5 minutes.
Step 3: Uncover couscous, stir in 1 tablespoon more butter, juice of ½ lemon, and 2–3 big handfuls of spinach. Stir until wilted.
Step 4: Nestle chicken into couscous and spinach mixture.
Step 5: Mix together the sauce and serve!
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 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. Keep the sauce in a separate container.
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.
PREP AHEAD:
Marinate chicken thighs and store in the freezer, place in the fridge to thaw overnight the night before you plan to cook. Follow my Freezer Marinated Chicken Guide for all the best tips!
I hope you are Over the Spoon for this recipe!
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Easy Lemon Chicken CousCous
Ingredients
For the chicken
- 1 lb. chicken thighs, boneless and skinless cut into 1 inch pieces
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon za'atar seasoning
- ½ tablespoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
For the Couscous
- 1 cup pearl couscous
- 1¼ cups water
- 2 tablespoons butter
- ½ lemon, juiced
- 2 cups spinach
For the sauce
- 2 tablespoons Greek Yogurt, full fat
- 1 tablespoon mayonnaise
- ½ tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- (add small amounts of water if sauce needs to be thinner)
Instructions
- Preheat oven to 425 Fahrenheit.
- Cut chicken thighs into about 1 inch pieces. Toss chicken with oil, lemon juice, and seasonings.
- Place seasoned chicken on a greased sheet pan and bake for 15-20 minutes or until chicken is cooked through.
- In a large pan over medium heat, add 1 tablespoon butter, 1 cup pearl couscous and 1 ¼ cups water. Stir until butter is melted. Cover and set to low, cook for 12 minutes.
- Uncover couscous, stir in 1 tbsp more butter, juice of ½ lemon, and 2–3 big handfuls of spinach. Stir until the spinach is wilted.
- Make the sauce: Mix together 2 tablespoon Greek yogurt, 1 tablespoon mayonnaise, ½ tablespoon lemon juice, and ¼ teaspoon garlic powder and ¼ teaspoon salt to make the sauce.
- Fill individual bowls with couscous and chicken mixture and drizzle with lemon yogurt sauce to serve.
We make this weekly and is our kids’ self-proclaimed “favorite dinner ever”! They usually have a second helping!