Ingredients
Scale
- 1 cup Israeli couscous
- 1 pound chicken thighs
- 1/2 teaspoon dried basil
- Salt & pepper
- 1 tablespoon olive oil, divided
- 1/2 cup chopped onion (about 1/4 large onion)
- 2 garlic cloves
- 1/8 – 1/4 teaspoon crushed red pepper flakes
- 2 tablespoon capers
- 1/4 cup halved kalamata olives
- 1/2 teaspoon anchovy paste
- 1 tablespoon tomato paste
- 1 15-ounce cans diced tomatoes
Instructions
- Cook Israeli couscous according to package directions.
- Liberally season chicken thighs with salt, pepper and the dried basil.
- In a large skillet, heat 1/2 tablespoon of olive oil to medium-high. Add chicken and cook until golden brown, turning once (about 3 – 5 minutes per side, depending on thickness). Remove chicken from pan and tent with foil to keep warm.
- Reduce heat to medium. Add remaining oil and onion. Sauté until translucent, stirring occasionally. Add garlic and crushed red peppers and cook until fragrant.
- Add remaining ingredients, Israeli couscous and return chicken to pan. Simmer for 5 minutes.
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 290
- Sugar: 5.1 g
- Sodium: 442.5 mg
- Fat: 6.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 44 g
- Fiber: 4.2 g
- Protein: 14.5 g
- Cholesterol: 35.2 mg