Antonis Achilleos; Prop Styling; Kathleen Varner; Food Styling: Torie Cox
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 4

Late-summer tomatoes and basil add vibrant flavor to this one-pan dinner that is hearty in volume yet light on the palate. Israeli couscous (also called pearl couscous) is best for this dish because the round, toothsome grains take the same amount of time to cook as the chicken, unlike Moroccan couscous, which is much smaller. Skinless chicken breasts are always a good choice for quick and easy summer suppers. Pair them with smoked turkey sausage for a satisfying and tasty meal. Couscous stands in for an interesting side dish when you are tired of the usual potatoes or rice. Stir in dried fruit and nuts for added taste and texture. You can also use other vegetables from your garden in this recipe, such as diced zucchini, sugar snap peas, and okra.

How to Make It

Step 1

Heat oil in a large, high-sided skillet with a tight-fitting lid over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Add chicken and sausage to skillet; cook until lightly browned on both sides, 5 minutes. Transfer to a plate. (Do not wipe out skillet.)

Step 2

Add onion to skillet; cook, stirring occasionally, until onion is translucent, 3 minutes. Add garlic; stir constantly 1 minute. Add couscous; stir often until it is toasted, 2 minutes. Return chicken and sausage to skillet; add tomatoes, stock, thyme, 3/4 cup of the basil, 3/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper. Cover and bring to a boil over high. Reduce heat to medium; simmer until a thermometer inserted in thickest part of chicken registers 165°F, liquid is absorbed, and couscous is tender, 10 to 12 minutes.

Step 3

Remove chicken from skillet, and let stand 5 minutes. Thinly slice chicken. Stir remaining 1/4 teaspoon salt into couscous mixture. Spoon into shallow bowls; top with chicken and remaining 1/4 cup basil.