Chicken & Israeli Couscous in Pan Gravy Sauce

This was a huge hit at my house. My husband gave me 5 stars on it, and even compared it in deliciousness to our at-home-honeymoon lobster dinner.


I use all organic ingredients and local whenever possible. While its not necessary to make this recipe, I strongly suggest it and personally feel its the best way to eat anything =)

For the chicken:

2 pastured chicken legs*
2 chopped cloves of garlic
1 chopped tomato
1/2 an onion
A big pinch of oregano
3 tsp. dried cilantro
1 tbsp. cumin
A big pinch of cayenne pepper and paprika
2 cups water
2 tbsp. coconut oil
Generous pinches of salt and pepper

(*We generally don’t eat this much meat in one sitting, for a less meaty version, you can make 1 chicken breast and shred it into small pieces and mix it into the couscous.)

Over a medium heat put everything but the water and cook until the chicken is browned on both sides and has started to cook through (easy, huh?).


Add the 2 cups of water, cover and let it simmer until the chicken is cooked completely. Which should be between 20-30 minutes. Take the chicken out and set it too the side, but save all the water you cooked it in and all the drippings/scraps/juice in the pan.

For the Couscous & Gravy:

2 cups Israeli couscous
4 cups homemade chicken broth
2 tbsp. butter
2 tbsp. flour

Bring the broth to a boil, add the 2 cups of couscous and remove it from the heat. Let it sit for 10-15 minutes to let the couscous cook.

In a separate pot melt the butter and mix the flour in. Whisk constantly until it starts to bubble then (while still whisking) cook for 1 minute. For those of you that don’t know, this is called a roux. Add all the cooking liquid from the chicken and stir until it starts to thicken.

Mix the gravy and the couscous together.


It may not look the prettiest, but man oh man, its delicious.

Oven Baked Green Beans:

Even though these aren’t in the post title, you gotta have your veggies and these are amazing. I absolutely can’t stand cooked veggies 95% of the time. But I love these so much I scarf them down the second they’re cooked.

Coat the green beans in coconut oil then add generous amounts of salt and pepper (I like to add a pinch of cayenne pepper for heat, but this is totally optional). Bake them in the oven at 400 degrees. Bake them for 7 minutes, stir them around and bake them for another 5, or until they start to get brown.



~Courtney, The Crunchy Delinquent


One thought on “Chicken & Israeli Couscous in Pan Gravy Sauce

  1. Pingback: Creamy Garlic and Purple Cauliflower Pasta | The Crunchy Delinquent

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