Warm Preserved Lemon Chicken Bowl with Herbed Couscous, Roasted Squash and Mint Yogurt
A complete and original lunch bowl featuring juicy golden chicken seasoned with preserved lemon, served over herbed couscous with roasted squash and a creamy mint yogurt sauce. It balances citrusy, sweet, and herbal notes with a comforting yet refined texture.
Ingredients
- 600 g boneless skinless chicken breast (cut in strips gruesas)
- 40 g preserved lemon (pulpa and peel finely chopped, without semillas)
- 2 cloves garlic (grated or chopped finely)
- 45 ml olive oil (divided)
- 15 ml honey (for equilibrar the acidez)
- 4 g sweet paprika
- 2 g black pepper
- 6 g salt (divided)
- 500 g butternut squash (pelada and diced small)
- 2 g ground cumin
- 180 g couscous
- 240 ml hot water (casi hirviendo)
- 20 g fresh parsley (finely chopped)
- 10 g fresh mint (finely chopped, divided)
- 200 g plain Greek yogurt
- 15 ml lemon juice (freshly squeezed)
- 30 g sliced almonds (tostadas lightly)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with the preserved lemon, garlic, 1 tablespoon olive oil, honey, sweet paprika, black pepper, and 1/2 teaspoon salt. Let it rest while you prepare the remaining components.
- 2
Place the butternut squash on a baking tray. Add 1 tablespoon olive oil, ground cumin, and 1/4 teaspoon salt. Toss well and roast for 22 to 25 minutes at 220 °C / 425 °F, until tender and browned at the edges.
- 3
Place the couscous in a heatproof bowl with 1/4 teaspoon salt. Pour in the hot water, cover, and let stand for 8 minutes. Then fluff with a fork and mix with the fresh parsley, half of the fresh mint, and 1 tablespoon olive oil.
- 4
In a small bowl, stir together the plain Greek yogurt, lemon juice, and the remaining fresh mint until creamy and fragrant.
- 5
Heat a large skillet over medium-high heat. Cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until fully cooked, golden, and it reaches a safe internal temperature of 74 °C / 165 °F.
- 6
Toast the sliced almonds in a small skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden.
- 7
Divide the herbed couscous among 4 bowls. Top with the roasted squash and preserved lemon chicken. Finish with spoonfuls of mint yogurt and sprinkle the toasted almonds over the top before serving.
Chef tips
For extra contrast, add a little more finely chopped preserved lemon at the end. The squash can also be roasted ahead and reheated just before assembling the bowl.
Substitutions
You can substitute the chicken breast with boneless chicken thighs. The couscous can be replaced with quinoa for a gluten-free version. The almonds can be omitted or swapped for sunflower seeds if you want to avoid tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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