Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
A key step for achieving maximum flavor in this one-pot meal is to toast the pearl couscous, which deepens its wheaty flavor and yields a nutty aroma. A sauté of garlic, onion, cumin and allspice creates a heady base for simultaneously cooking boneless chicken thighs and the toasted couscous; cutting the chicken into bite-sized pieces allows everything to finish cooking at the same same time. A spoonful of tangy-sweet pomegranate molasses brightens the flavors while balancing the warm, earthy spices.
Servings
Don't use regular couscous. Pearl couscous, sometimes referred to as Israeli couscous, is much larger so it cooks differently than regular couscous and retains a satisfying chew. Also, don't slice the carrots thinner than ½ inch or they will turn to mush.
35 minutes active
tablespoons grapeseed or other neutral oil, divided
cup pearl couscous
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT