Lemony Herbed Salmon & Couscous Skillet
with Green Beans & Parsley
- Wheat
- Fish
This savory and satisfying skillet is also super-simple to make! Hearty chicken thighs are seasoned with a bold blend of herbs and spices, then cooked along with garlicky pearl couscous in one lucky skillet. A squeeze of fresh lemon juice and sprinkle of fresh parsley brighten up the dish, and simple sautéed green beans add color and crunch.
Ingredients
½ tablespoon
Fry Seasoning
1 cup
Israeli Couscous
(Contains: Wheat)
8 ounce
Green Beans
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Dried Thyme
2 clove
Garlic
1 unit
Mushroom Stock Concentrate
¼ ounce
Parsley
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Trim green beans if necessary. Quarter lemon. Roughly chop parsley.
Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step).
Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds.
Stir in mushroom stock concentrate, chicken stock concentrate, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook until chicken is cooked through, couscous is tender, and water has absorbed, 12-14 minutes. Keep covered off heat.
Stir in mushroom stock concentrate, chicken stock concentrate, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until chicken is cooked through, couscous is tender, and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve.
Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.
Squeeze juice from two lemon wedges (four wedges for 4 servings) over chicken and couscous; garnish with parsley. Divide between plates. Serve with green beans and remaining lemon wedges.
Divide chicken and couscous between shallow bowls or serve directly from pan. Serve with green beans and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, praising its great flavors and deliciousness. Some found the couscous flavor less appealing.
- Ease of prep: Customers generally found this meal easy to prepare, though some noted using extra pans for salmon.
- Suggestions: Consider adding a side salad to round out the meal. Adjust lemon to taste for perfect zesty flavor.
