Lemony Herbed Chicken & Couscous Skillet

🥘 Ingredients

• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• diced chicken thighs
  12 oz
• dried thyme
  ½ tsp
• fry seasoning
  2 tsp
• garlic
  2 cloves
• green beans
  4 oz
• israeli couscous
  1 c
• lemon
  1 unit
• mushroom stock concentrate
  1 unit
• parsley
  1 unit

🍳 Cookware

• medium pan
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince garlic .

   garlic: 2 cloves
2. 

   2

   Open package of chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add diced chicken thighs in a single layer; season with dried thyme , half the fry seasoning , salt, and pepper. Cook, stirring occasionally, until chicken is browned ⏱️ 2 minutes . Add garlic and israeli couscous ; cook, stirring, until garlic is fragrant and couscous is toasted ⏱️ 1 minutes . Stir in mushroom stock concentrate , chicken stock concentrate , 1½%cup water, and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until couscous is tender and water has absorbed ⏱️ 12 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tbsp, diced chicken thighs: 12 oz, dried thyme: ½ tsp, fry seasoning: 2 tsp, israeli couscous: 1 c, mushroom stock concentrate: 1 unit, chicken stock concentrate: 1 unit
3. 

   3

   Meanwhile, trim green beans if necessary. Quarter lemon and roughly chop parsley . Heat a drizzle of cooking 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 ⏱️ 6 minutes .

   green beans: 4 oz, lemon: 1 unit, parsley: 1 unit
4. 

   4

   Squeeze juice from two lemon wedges over chicken and couscous; garnish with parsley.