Chicken Paillards with Chermoula and Buttered Couscous

Steps

1. Step 1

   Make the chermoula: in a bowl, stir together the chopped cilantro, parsley, garlic, cumin, paprika, cayenne, the zest and 2 tbsp juice from the lemon, the olive oil and 1/2 tsp salt. Set aside at room temperature so the flavors mingle while you cook.

   10 min

   • 1 cup cilantro leaves and tender stems
   • 1/4 cup flat-leaf parsley leaves
   • 2 cloves garlic
   • 1 1/2 tsp ground cumin
   • 1 tsp sweet paprika
   • 1/4 tsp cayenne pepper
   • 1 lemon, zested and juiced
   • 1/2 cup extra-virgin olive oil
   • 1/2 tsp kosher salt
2. Step 2

   Pound the chicken: set a breast on a cutting board and slice it in half horizontally into 2 thin cutlets. Repeat with the rest. Put each cutlet between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet, small skillet or rolling pin until an even 1/4 inch thick. Pat dry and season both sides generously with salt and pepper.

   15 min

   • 2 lb boneless, skinless chicken breasts (about 4)
   • kosher salt
   • black pepper
3. Step 3

   Cook the couscous: bring the broth, butter and 1/2 tsp salt to a boil in a small saucepan. Stir in the couscous, cover, and take the pan off the heat. Let stand 5 minutes, then fluff with a fork and keep covered.

   8 min

   • 1 1/2 cups couscous
   • 1 3/4 cups chicken broth or water
   • 3 tbsp butter
   • 1/2 tsp kosher salt
4. Step 4

   Heat 1 tbsp of the olive oil in a large skillet over high heat until it shimmers. Lay in 2 cutlets without crowding and sear 2 minutes, until browned underneath, then flip and cook 1 to 2 minutes more, until the chicken is firm and cooked through (165°F). Move to a platter and repeat with the remaining oil and cutlets.

   10 min

   • 2 lb boneless, skinless chicken breasts (about 4)
   • 2 tbsp olive oil
5. Step 5

   Spoon the couscous onto plates, lay the chicken on top, and blanket each paillard with a generous spoonful of chermoula. Serve the rest of the chermoula at the table.

   3 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026