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Gilled Chicken Thighs with Fragrant Couscous

Great meal for a lazy day around the pool and grill.


8 skinless bonless chicken breasts
1 tsp smoked paprika
2 tsp garlic powder
1 tsp sugar
1 tsp cumin
1 tsp freshly ground pepper
2 tsp kosher salt
1 1/2 cups dry couscous
2 tbsp. butter
1 shallot, thinly sliced
3 cups of chicken of veggie stock
1/3 cup of sliced almonds
1/4 cup of chopped dried apricots
1/4 cup of chopped cilantro
Juice and zest of one lemon


Heat gas grill of charcoal grill. In a small bowl combine all spices and sugar. Season thighs with spice blend. Grill chicken until both sides are nicely browned and temperature reads 165F. Cover with foil and set aside. Heat butter in a sauce pan. Sautee shallots until soft and slightly browned. Add stock and apricots. Bring to boil. Add couscous. Cover tightly for about 10 minutes. Uncover, fluff with fork. Gently stir in almonds and cilantro.

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Nutritional Information
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