Skillet Chicken With Couscous, Lemon and Halloumi Recipe
"Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein. ..."
INGREDIENTS
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2 lemons
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4 ounces halloumi, torn
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1/4 cup walnuts (about 1 ounce), toasted and chopped
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6 shallots, peeled, 1 thinly sliced into rings, the remaining 5 quartered lengthwise
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1/4 teaspoon red-pepper flakes
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4 tablespoons olive oil
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2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs)
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Kosher salt
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1 1/2 cups pearl couscous (7 1/2 ounces)
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1 1/2 cups chicken broth
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4 oregano sprigs
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1/2 cup fresh parsley leaves and tender stems
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