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Chicken Puttanesca with Israeli Couscous

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5 from 4 reviews

This chicken puttanesca with Israeli couscous is made with pan seared chicken thighs and toasted Israeli couscous. This dish is simmered in a tomato based puttanesca sauce with a blend of aromatic capers, kalamata olives, and anchovies for a flavorful meal. 

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

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
  • 1/81/4 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

  1. Cook Israeli couscous according to package directions.
  2. Liberally season chicken thighs with salt, pepper and the dried basil.
  3. 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.
  4. Reduce heat to medium. Add remaining oil and onion. Sauté until translucent, stirring occasionally. Add garlic and crushed red peppers and cook until fragrant.
  5. 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