Be sure to use green Greek olives—their specific flavor is important to this dish. An 11-ounce box of whole wheat couscous yields 5 cups. Prepare the whole box and save the leftovers for another meal.
1 teaspoon olive oil
8 (3-ounce) skinless, boneless chicken thighs
1 1/4 cups chopped onion (about 1 medium)
4 garlic cloves, minced
1 tablespoon bottled minced ginger
1 teaspoon grated fresh lemon rind
1/4 cup fresh lemon juice, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (13.1-ounce) jar green Greek olives, drained and pitted
1/4 cup chopped fresh cilantro
1/4 teaspoon crushed red pepper
2 cups cooked whole wheat couscous
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add onion, garlic, and ginger to pan; sauté 2 minutes. Stir in rind, 3 tablespoons lemon juice, broth, and olives. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until chicken is done. Remove from heat; sprinkle with remaining 1 tablespoon lemon juice, cilantro, and red pepper. Serve over couscous.