Go Back
In the quest for delicious and healthy meals that can be enjoyed in various settings, Zesty Lemon Basil Chicken Couscous Cups emerge as a standout option. This vibrant dish is not only visually appealing but also balances protein, grains, and fresh vegetables, making it an ideal choice for gatherings, meal prep, or a light dinner at home. The bright, zesty flavors of lemon and the aromatic freshness of basil elevate this dish to a new level, ensuring that your taste buds are delighted with every bite.

Lemon Basil Chicken Couscous Cups

Discover the vibrant taste of Zesty Lemon Basil Chicken Couscous Cups, a healthy and delicious meal that's perfect for any occasion. This visually appealing dish brings together lean chicken, fluffy couscous, and a medley of fresh vegetables, all enhanced by zesty lemon and aromatic basil. Ideal for gatherings or meal prep, these customizable cups are as nutritious as they are satisfying. Elevate your dining experience with this flavorful recipe that your taste buds will love.
Print Recipe Pin Recipe

Ingredients
  

1 cup couscous

1 ¼ cups chicken broth (or vegetable broth for a vegetarian alternative)

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

Zest and juice of 1 large lemon

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

½ cup fresh basil leaves, chopped (plus extra for garnish)

½ cup cherry tomatoes, halved

½ cup crumbled feta cheese (optional)

Crisp lettuce or endive leaves for serving

Instructions
 

Prepare the Couscous: In a medium saucepan, bring the chicken broth to a rolling boil. Once boiling, stir in the couscous, remove the saucepan from heat, and cover it with a lid. Let it sit for about 5 minutes to allow the couscous to absorb the broth, then fluff it gently with a fork to separate the grains.

    Cook the Chicken: While the couscous is resting, heat the olive oil in a large skillet over medium heat. Add the diced chicken pieces, seasoning them liberally with salt, pepper, oregano, and smoked paprika. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the skillet from heat and set aside.

      Sauté Vegetables: In the same skillet used for the chicken, add the chopped onion and minced garlic. Sauté over medium heat for about 2-3 minutes, stirring frequently until the onion is translucent and the garlic is fragrant.

        Combine Ingredients: Return the cooked chicken to the skillet with the sautéed vegetables. Add the lemon zest, lemon juice, and freshly chopped basil leaves. Stir thoroughly to combine all ingredients, allowing the flavors to meld, and cook for an additional minute.

          Mix in Couscous: Gently fold the cooked couscous into the chicken and vegetable mixture, ensuring the couscous is well coated with the tangy lemon-basil sauce. Add in the halved cherry tomatoes and stir until evenly distributed.

            Assemble Cups: Arrange lettuce or endive leaves on a serving platter. Spoon generous amounts of the lemon-basil chicken couscous mixture into each leaf, forming delightful cups ready to be enjoyed.

              Garnish and Serve: Finish each cup by sprinkling with crumbled feta cheese (if using) and a few extra fresh basil leaves for garnish. Serve the cups warm or at room temperature for a refreshing, bite-sized dish perfect for any occasion.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6