Chicken-couscous bake with capers and tomatoes

SmartPoints® value per serving
Total Time
33 min
7 min
26 min
This one-dish entrée is easy enough for a weeknight meal or elegant enough for company. Stir in a handful of either chopped fresh basil or parsley for a nice pop of green color. If you’re looking for additional fiber, check out the whole-wheat couscous at the market. Also, check out the variety of seasoned chicken broths now available in your market. We use broth with lemon and herbs, but you might like to try the roasted vegetable and herb variety. Cut the chicken thighs into chunks, divide the dish among six people instead of four, and decrease the per-serving portion size.


Uncooked boneless skinless chicken thigh(s)

4 thigh, 5 (ounce)

Black pepper

¼ tsp, freshly ground

Table salt


Canned chicken broth

1½ cup(s), with lemon and herbs


2 Tbsp, drained and chopped

Uncooked couscous

1 cup(s)

Fresh cherry tomato(es)

1 cup(s)


  1. Preheat the oven to 425°F. Spray a 9-inch square baking dish with nonstick spray; set aside.
  2. Sprinkle the chicken with the pepper and salt. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned, about 3 minutes on each side. Transfer the chicken to a plate.
  3. Add the broth and capers to the skillet, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  4. Spread the couscous over the bottom of the baking dish. Pour the broth mixture over the couscous and stir to combine. Place the chicken on top of the couscous, then add the tomatoes. Cover the dish tightly with foil and bake until the chicken is cooked through and the broth is absorbed, about 20 minutes.
  5. Transfer the chicken and tomatoes to serving plates. Fluff the couscous with a fork and serve with chicken. Yields 1 chicken thigh with about 3⁄4 cup couscous mixture per serving.