FEASTS AND FOTOS

You are here: Home / Archives for couscous

Chicken Vegetable Couscous

by

couscousforkresize

Quick and simple dishes that actually taste good are my favorite things to make.  If the dish stands up well to being left in the fridge for a few days, even better!  I discovered this recipe from the Rachael Ray magazine and only made a few small changes.  It’s a wonderful side dish, however, I eat it as my main meal, in a bowl, sitting in front of the TV…

I doubled the amount of zucchini as well as eliminating the fennel seeds (her recipe called for 1/2 tsp).  The other change I sometimes make is not sauteing the chicken in the pan – sometimes I have leftover oven roasted chicken that I shred up or cut into cubes and throw in.  Also note that I have made this dish with quinoa instead of couscous many times and it’s delicious.  Actually, I think I prefer it.  Just cook the quinoa separately (as directed on the box)  and add to the zucchini mixture for a gluten-free, protein packed version of this meal.

Here’s what you need to serve 4…

Recipe

2 tbsp olive oil

1 pound boneless chicken breasts, chopped (or leftover chicken)

1 onion

2 zucchini, chopped

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

Pinch of cinnamon

1 cup green olives, chopped

Low sodium chicken stock (use amount as directed on couscous box)

One 10 oz box couscous (or 1 cup quinoa)

1/4 cup parsley, chopped

1/4 cup mint leaves, chopped

Salt & pepper

hot sauce (optional)

Method

Heat olive oil in a large skillet.   Add the chicken and cook until lightly browned, 3 minutes.  Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon.  Season with salt & pepper.  Cook for 3-5 minutes, then add the olives.  Cook for 3 more minutes.

Stir in the chicken stock and bring to a boil.  Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes.  Fluff with a fork and then add the parsley, mint and lemon juice.  Toss to combine.  If you are so inclined, sprinkle some hot sauce on it and enjoy!

 

Chicken Vegetable Couscous
 
Print
Author:
Ingredients
  • 2 tbsp olive oil
  • 1 pound boneless chicken breasts, chopped (or leftover chicken)
  • 1 onion
  • 2 zucchini, chopped
  • 2 cloves garlic, minced
  • 2 tsp grated lemon zest
  • Juice of one lemon
  • ½ tsp crushed red pepper
  • Pinch of cinnamon
  • 1 cup green olives, chopped
  • Low sodium chicken stock (use amount as directed on couscous box)
  • One 10 oz box couscous (or 1 cup quinoa)
  • ¼ cup parsley, chopped
  • ¼ cup mint leaves, chopped
  • Salt & pepper
  • hot sauce (optional)
Method
  1. Heat olive oil in a large skillet.   Add the chicken and cook until lightly browned, 3 minutes.  Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon.  Season with salt & pepper.  Cook for 3-5 minutes, then add the olives.  Cook for 3 more minutes.
  2. Stir in the chicken stock and bring to a boil.  Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes.  Fluff with a fork and then add the parsley, mint and lemon juice.  Toss to combine.  If you are so inclined, sprinkle some hot sauce on it and enjoy!