Mediterranean Chicken Thighs with Pearl Couscous & Green Beans

Mediterranean Chicken Thighs with Pearl Couscous & Green Beans

Golden chicken thighs, green beans and a rich tomato sauce make a satisfying dinner with Victoria Gourmet Mediterranean Seasoning. Its oregano-and-garlic flavor complements diced tomatoes and fresh garlic, while a little tomato paste adds depth.

The pearl couscous cooks separately for better control over its texture, then gets a bright finish of lemon zest. This recipe contains no olives.

Serves: 4
Prep: 15 minutes
Cook: About 30–35 minutes

Ingredients

  • 24 oz boneless, skinless chicken thighs
  • 12 oz green beans, trimmed and cut into 2-inch pieces
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup dry pearl couscous
  • 2 garlic cloves, chopped
  • 2 teaspoons Victoria Gourmet Mediterranean Seasoning, divided
  • 1 tablespoon tomato paste
  • ½ cup low-sodium chicken broth for the sauce, plus more as needed
  • Additional chicken broth or water for cooking the couscous, in the quantity directed on its package
  • 1 lemon
  • ¼ cup flour, for a light coating
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Directions

  1. Cook the couscous separately: Prepare the pearl couscous in chicken broth or water according to its package directions. Keep warm.
  2. Season the chicken: Pat the chicken dry. Season with 1 teaspoon Mediterranean Seasoning, a little salt and pepper. Dust lightly with flour and shake off the excess.
  3. Brown: Heat the olive oil in a large, deep skillet over medium-high heat. Brown the chicken for 3–4 minutes per side, then transfer to a plate. The chicken will finish cooking in the sauce.
  4. Build the sauce: Reduce the heat to medium. Stir in the garlic for 30 seconds, then add the tomato paste and cook for 1 minute. Lower the heat if needed to prevent scorching.
  5. Add tomatoes: Stir in the diced tomatoes and their juices, the remaining teaspoon Mediterranean Seasoning and ½ cup broth. Scrape up the browned bits and bring to a gentle simmer.
  6. Simmer the chicken: Return the chicken and its juices to the skillet. Cover and simmer gently for 10 minutes.
  7. Add green beans: Arrange the green beans around the chicken. Cover and cook another 8–12 minutes, or until the beans are tender and the chicken reaches 165°F in its thickest part. Add a splash of broth if the sauce becomes too thick. Remove the chicken if it finishes before the beans.
  8. Finish with lemon: Stir 1 tablespoon lemon juice into the sauce, then taste for seasoning. Toss 1 teaspoon finely grated lemon zest into the separately cooked couscous.
  9. Serve: Divide the couscous among plates and top with chicken, green beans and tomato sauce. Offer extra lemon wedges if desired.

Kitchen Tips

Use pearl couscous, not quick-cooking fine couscous. Liquid quantities and cooking times vary by brand, so follow the package directions.

Cooking the tomato paste briefly before adding the tomatoes develops a richer sauce. A light flour coating helps the chicken brown and lightly thickens the sauce; discard flour that has contacted raw chicken.

This version uses measured broth instead of an unspecified demi-glace packet and replaces fresh rosemary with the Mediterranean seasoning blend.

Recipe development note: This recipe has not yet been kitchen-tested. Cooking times are estimates; check chicken with a food thermometer.

Shop Victoria Gourmet Mediterranean Seasoning at Wisconsin 26 for this recipe and other savory meals.

Back to blog