Buttered Couscous with Roasted Chicken and Caramelized Onions
Ingredients
- 1½ poundschicken breasts
- 2 largeyellow onions
- 1½ cupscouscous
- 2¼ cupschicken broth
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- 3 clovesgarlic
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Slice 2 large yellow onions into thin half-moons.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon into wedges for squeezing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 02
In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add sliced onions and cook over medium heat, stirring occasionally, for 12-15 minutes until deep golden and caramelized. Season with salt and pepper.
- 03
While onions cook, bring chicken broth to a boil in a separate pot. Stir in couscous, remaining 2 tablespoons butter, minced garlic, and thyme sprigs. Remove from heat, cover, and let sit for 5 minutes until liquid is absorbed and couscous is tender.
- 04
Fluff couscous with a fork and discard thyme sprigs. Slice the chicken and arrange over couscous. Top with caramelized onions and a squeeze of fresh lemon juice.
Spice Tips
For warmth, stir 1/4 teaspoon ground cumin or smoked paprika into the couscous before serving. A pinch of red pepper flakes scattered over the top adds subtle heat. Fresh parsley or chives brighten the plate if you have them on hand.