Thanks to fresh mint and lemon zest, this stuffing has plenty of vibrancy. For a quick flavor switch, try cilantro or basil instead of mint, and walnuts instead of pine nuts. Use a spoon to pack in the couscous; most of it will stay put as you saute the chicken, but any that falls out won't burn.



Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.

  • Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.

  • In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

Cook's Notes

Couscous is a Middle Eastern staple; just like pasta, it's made from semolina flour. At the store, you'll find it by the rice and grains.

Reviews (11)

10 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I've made this twice now. I do stuff the chicken as breast can be a bit dry. I make about double the couscous though as the chicken portion needs more couscous than I can stuff. I also serve wedges of lemon and mint to garnish.
Rating: Unrated
Rating: Unrated
very good. I made it easier and just cooked the chicken by itself and served it with the couscous on the side. I ended up using parsley instead of mint and added some dried cranberries. kind of tasted like tabbouleh. As a side dish I made the recipe Roasted Carrots with Feta and Parsley from this website.
Rating: Unrated
It was real good! My husband loved it, was something new.
Rating: Unrated
I added 5 diced dried apricots to the cous mixture. Also at the time of turning the breasts I used a nice chicjken stock instead of water. Kep adding small amount to keep the pan from drying up. This made a really nice caremelized broth. I added some left over cous to this broth and let it soak up all that love...... Very Delicious I'll make this again. Enjoy!
Rating: Unrated
This was fantastic! I used cilantro in the couscous. So moist and delicious! And good for you! Will make this many times over!
Rating: Unrated
This was an awesome twist on just plain old chicken breasts. I think I used too much basil though. I served it with a salad.
Rating: Unrated
This is really good! It has a lot of flavor!
Rating: Unrated
I really love this dish. However, I usually substitute fresh basil for the mint since my boyfriend dislikes anything remotely sweet unless it's dessert! :) I also add garlic to the couscous and omit the pine nuts (he doesn't like nuts either). But at least those are his only food idiosyncrasies. Happy cooking!
Rating: Unrated
Easy and delicious. I used fresh parsley instead. Made the peas and carrots.. loved the carrots( thinly sliced on the mandolin). Very tender.
Rating: Unrated
My four year old likes to help me make the couscous. I use a microwave safe dish, and she adds the rest. It's tasty and easy.