Pearl couscous or Israeli couscous is a type of pasta made from semolina flour. It works really well in casseroles and skillet bakes because it retains its wonderfully chewy texture while absorbing flavor from the other elements in the dish—in this case, chicken and marinated artichokes. This casserole would be equally delicious with salmon fillets or pork chops in place of the chicken; use whichever protein is your favorite.
Test Kitchen Notes
This recipe is shared in partnership with Miele. —The Editors
(14- ounce) can quartered artichoke hearts, rinsed, drained, and patted dry
fresh-squeezed lemon juice
low-sodium chicken broth
1 1/2 cups
In This Recipe
Prepare the topping: Heat the oven to 375°F. In a medium bowl, stir together the olive oil and the garlic. Add the panko and gently toss to combine. (Take care not to grind the panko down into fine crumbs.) Spread the panko mixture onto a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer the crumbs to the bowl and toss with the parsley, lemon zest, and season with salt and pepper to taste.
Meanwhile, prepare the chicken: Season the chicken thighs well with salt and pepper. Heat the olive oil in a large, high- sided skillet over medium-high heat. Cook the chicken, skin-side down until the skin is deep golden brown, about 8 minutes. Transfer to a plate.
Add the pearl couscous and cook, stirring, until it is golden brown in spots. Add the scallions and the artichokes and cook until the scallions are softened, about 2 minutes. Season with salt and pepper. Stir in mustard, lemon juice, chicken broth, and milk. Set the chicken on top, skin-side up. Transfer to the oven and bake until the couscous is tender and the chicken is cooked through, about 25 minutes.
Top the finished dish with the panko topping to serve.