Za'atar Chicken With Orange Israeli Couscous

Total Time
Prep 20 mins
Cook 17 mins

From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
  3. Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
  4. Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
  5. Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
  6. Add the chicken stock and return to boil.
  7. Immediately add the couscous. Cover skillet tightly and remove from heat.
  8. Keep skillet covered 5 minutes or until liquid is absorbed.
  9. Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
  10. Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
  11. Season with salt and pepper to taste, if necessary.
  12. Transfer the couscous to a platter and place the chicken breasts on top.
  13. Serve with warm pita bread, tzatziki and imported olives.


Most Helpful

I opted to marinate the flattened chicken breasts in the za'atar before cooking time; omitted the wine. The kids loved the chicken, particularly my za'atar-crazy toddler, but none of us cared for the orange-cumin flavoring of the couscous. I have repeated the chicken a few times.Thank you, Cookgirl!

UmmTariq September 25, 2012

A great, fast recipe! I had to make a couple small changes-- since the cilantro I thought I had at home turned out to be rotten, I used parsley instead. I also added some portabella mushrooms during the deglazing step. And I cut the chicken into strips and sauteed it with the za'atar instead of coating each piece individually, which saved a lot of time. The oranges went great with the couscous and za'atar chicken-- I will definitely make this again. Thanks for posting!

Made for NA*ME tag.

Sephardi Kitchen March 31, 2011

This was really good! I had some za'atar that was given to me by a friend from Lebanon, and I was looking for another way to use it. I omitted the wine and used wheat couscous rather than the Israeli style, to increase the fiber content. It was absolutely delicious -- loved the pine nuts, and the colors were beautiful with the orange zest and cilantro.

Stella8037 December 21, 2009

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