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Grilled Lemon Garlic Chicken with Pearl Couscous


Serving Size: Ideal for 2 to 3 servings


  • 2 Chicken Breasts
  • 3 Lemons
  • 8 oz Pearl Couscous
  • 2 Cups Water or Vegetable Broth (preferably vegetable broth)
  • 8 Cloves of Garlic
  • 1/2 Stick of Butter (use any preferred type)
  • 1/4 Cup Fresh Parsley
  • 6 Tablespoons Olive Oil
  • Salt and Pepper to taste


  1. Marinate the chicken breasts with 4 minced garlic cloves, juice of 1 lemon, salt, pepper, and 3 tablespoons of olive oil. Allow it to marinate for 20 minutes.
  2. In a medium to large pan over medium heat, add 2 tablespoons of olive oil and the couscous. Sauté until lightly golden brown, stirring constantly to prevent burning (approximately 5 minutes).
  3. Pour 2 cups of water or vegetable broth into the couscous. Reduce the heat to a simmer, cover with a lid, and cook, stirring every 2 minutes until all the liquid is absorbed (about 10 minutes). If the couscous remains too firm, add an additional 2 tablespoons of liquid, cover, and let it steam with the heat off.
  4. Preheat the barbecue to medium heat. Grill the marinated chicken on both sides until thoroughly cooked, approximately 15 to 20 minutes, depending on the barbecue’s heat.
  5. In a small pan, combine 4 minced garlic cloves, 1/2 stick of butter, 1 tablespoon of olive oil, and juice of 2 lemons. Sauté for 3 minutes. Pour the butter mixture into a pouring dish and add chopped fresh parsley.
  6. Serve the grilled chicken and couscous, topping them with the lemon garlic butter sauce. Enjoy your flavorful meal!


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