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Honey Balsamic Chicken with Garlic Couscous

Updated on October 18, 2013

This low-cost, low-fat dish is perfect for those who love sweet and sour and those who want to make sure they are eating healthy. The sauce is virtually fat free and so, so tasty.

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5 stars from 5 ratings of Honey Balsamic Chicken with Garlic Couscous

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Serves four adults.


  • 4 Chicken Breasts, (or thighs, legs, etc.)
  • 1/2 Cup Balsamic Vinegar
  • 3 1/2 Cups Chicken Stock
  • 3 Tbsp. Honey
  • 7 Cloves Garlic
  • 2 Cups Couscous
  • 3 Ounces Olive Oil
  • 3 Tbsp. Fresh Oregano

Items You Will Need

  • 2 Frying Pans
  • 1 Large Saucepan
  • 1 Large Bowl
  • Large, Shallow Pan
  • Cutting Board
  • 1 Pyrex Measuring Cup
  • Plastic Wrap
  • Knife

1. Pour the Couscous into a Large Bowl.

2. Boil Water and Prep.

In a large saucepan, bring three and a half cups of water to a boil.

(While you are waiting for the water to come to a boil there is a little bit of prep work that needs be done).

3. Remove the Wrappers.

Since making a traditional chicken stock takes a little more time, we're just going to make our chicken stock with the bouillon cubes. Most of these come with wrappers, so this is the perfect time to remove them.

4. Peel the Garlic.

Peel the outer skin from the garlic cloves and set them aside for later to be chopped.

5. Add Bouillon Cubes to Boiling Water.

When the water has come to a boil, drop the four chicken bouillon cubes into the water and stir until they are dissolved. This usually takes about a minute or two.

When they have dissolved, turn off the heat.

Grab a pyrex measuring cup and the saucepan.

6. Pour Stock into Measuring Cup.

Carefully carry the saucepan and Pyrex measuring cup over to the sink, using an oven mitten if necessary, and pour one half of a cup of the stock into the measuring cup. Set this to the side to cool for a couple of minutes. This will be going into the marinade.

7. Pour Stock into Bowl.

Carefully pour the remaining three cups of chicken stock into the large bowl of couscous.

8. Cover Bowl With Plastic Wrap.

Tightly cover the bowl with plastic wrap and let it sit for five to six minutes. The couscous will begin to absorb the liquid and will soon become fluffy.

9. Chop Garlic.

Chop the garlic cloves up. If you prefer, you may mince them. This spreads them out a little more and distributes a more noticeable flavor to the entire dish.

10. Combine Marinade in Dish.

Place the chicken pieces in a shallow dish.

Combine the chicken stock, balsamic vinegar, garlic, and honey in with the chicken.

Allow the chicken to marinate for ten minutes.

* Note - Don't use an aluminum container with marinades that are highly acidic because the acid can cause a chemical reaction.

11. Sauté Garlic and Oregano.

Heat olive oil in a frying pan on medium heat and sauté the garlic and oregano for a couple of minutes. The garlic should be golden brown.

12. Add Couscous to Frying Pan.

Remove the plastic wrap from the large bowl of couscous and add it to the frying pan.

Stir the couscous for two minutes until it is well combined and reduce to low heat.

13. Pan Fry Chicken Pieces.

On another burner, preheat a separate frying pan with olive oil on medium high heat and add chicken pieces.

Cook the chicken on one side for four minutes and then flip them over.

14. Turn the Chicken.

Cook the chicken pieces on their other side for another four minutes. By this time the aroma in your kitchen should be overwhelmingly pleasant.

15. Pour in the Marinade.

Pour the remaining marinade into the frying pan and cook the chicken pieces for one minute.

The marinade will begin to bubble and thicken. Feel free to drizzle the sauce over the chicken while it cooks.

16. Flip the Chicken Again.

Flip the chicken pieces over once more and let them cook for another minute.

Turn off the heat and serve the chicken with couscous and steamed vegetables of your choice.

The leftover sauce can be used to drizzle over the chicken (or whatever else you want to put it on!).

* Wines that pair well with this dish*

  • Riesling
  • Chardonnay

* Quick Facts *

1. Couscous comes from Semolina, which is the coarse, purified wheat middlings of durum wheat.

2. The word “balsamic” is derived from the Italian word “balsam,” which means “to cure.”

3. Honey is used for several purposes. Among them: to cure allergies, as a facial scrub, and to heal scars.

What is your favorite chicken dish?

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© 2013 Casey Johnson


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    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      This looks so delicious. I love your step-by-step directions with photos.Thanks!

    • LaThing profile image

      LaThing 3 years ago from From a World Within, USA

      I just made couscous yesterday! But your chicken looks much better than mine, LOL! Thanks for sharing.....

    • iguidenetwork profile image

      iguidenetwork 4 years ago from Austin, TX

      I love couscous so I'm surely going to love your dish... I may have to try with a garlic flavor though, it sure is exciting.

    • titi6601 profile image

      titi6601 4 years ago

      Looks yummy!

    • FlourishAnyway profile image

      FlourishAnyway 4 years ago from USA

      This looks extremely tantalizing -- so good that I am going to try it. I look forward to tasting. Thank you for sharing. I'm always looking for good chicken recipes. Well presented step-by-step instructions. Voted up and more!

    • DDE profile image

      Devika Primić 4 years ago from Dubrovnik, Croatia

      Honey Balsamic Chicken with Garlic Couscous sounds a great treat, and chicken is one of my best meals.

    • abetterwaytolive profile image

      Casey Johnson 4 years ago from Sanger, Texas

      Thank you MPG!

    • MPG Narratives profile image

      Marie Giunta 4 years ago from Sydney, Australia

      Great recipe with easy to follow instructions. I enjoy cooking recipes with cous cous so I can add this one to my list. Voted up, useful and shared. (Welcome to Hubpages too)

    • abetterwaytolive profile image

      Casey Johnson 4 years ago from Sanger, Texas

      Thank you Ceres. That is my intent, to show as much attention to detail within these recipes so that the reader truly understands the entire process before stepping into a big mess. Thanks for the feedback!

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This recipe looks good. The image of the honey balsamic chicken with garlic couscous looks delicious and tasty. The other images that show the instructions of how to make this recipe really help to visualize things for the readers who may want to try making this.