Mitzismezze · Recipes

Lebanese Chicken Couscous

This recipes as it read in the cookbook was a little muddled so I modified it to include all the ingredients listed. The sauteed onions with allspice and cinnamon are next level and should be cooked low and slow as they really pull the chicken and couscous together.


4 chicken breasts

1 tbsps. of olive oil, plus extra for brushing

2 tbsps. of clear honey

1 onion, chopped

2 cloves of garlic, grated

1.25cm fresh ginger, peeled and grated

¼ tsp. of allspice

¼ tsp. of ground cinnamon

150g of giant couscous

Pinch of ground turmeric

Pinch of saffron dissolved in 2 tsps. of hot water

4 scallions, finely chopped

2 tbsps. of chopped coriander

2 tbsps. of pine nuts, toasted

Salt and pepper


Preheat the oven to 2000C. Brush the chicken with the olive oil and season with salt and pepper. Heat a frying pan and toast the pine nuts and set them set aside when done. Reusing the same frying pan, add the chicken skin side down and cook over a medium heat for about 5 minutes until golden brown. Then turn and cook for another 2 minutes. Remove the chicken from the pan and place it in a roasting pan, skin side up. Pour over the honey and roast in the oven for 20 minutes or until the chicken is cooked. Meanwhile, add the oil to the pan and heat. Add the onion, garlic, ginger, allspice and cinnamon and reduce the heat to low and cook, stirring occasionally for 6-8 minutes until softened and lightly coloured. Cook the couscous in plenty of salted boiling water for 6-8 minutes until tender but still firm to the bite. Drain well, tip into a serving dish and drizzle with olive oil and add the remaining ingredients. Mix well. Remove the chicken from the oven, cut the chicken into slices and put on a serving plate, topped with caramelized onions. Pour any remaining cooking juices over the chicken, top with toasted pine nuts and serve immediately with the couscous. 

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