Make this flavorful Israeli couscous with chicken and tender zucchini. This is a quick and delicious one-pot dinner ready in 30 minutes, perfect for weeknights.
I love quick meals that don't need a long shopping list, and this Israeli couscous with chicken and zucchini is exactly that. Just a few simple ingredients - tender chicken, pearl-like Israeli couscous, fresh zucchini, and a handful of peas.
It's delicious, filling, and ready in under 30 minutes, an easy recipe for busy weeknights when you want something a little different.
Love grains and chicken? Check out these delicious recipes: Curried Couscous Salad, Mediterranean Parsley Salad, Bulgur Wheat Salad, and this incredible Chicken with Orzo.
Ingredients: 7 + oil, salt& pepper | Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4 | Difficulty: Easy
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What is Israeli couscous?
Also called giant or pearl couscous, this pasta in little balls was developed in Israel in the 1950s when rice was scarce. Made from wheat and lightly toasted, it stays pleasantly chewy after cooking - which I love.
It's not gluten-free, but it's vegan, high in fiber, and has a low glycemic index. You can use it like pasta, rice, or regular couscous: as a side, in salads with roasted vegetables, or in one-pot dishes like this one. If you haven't tried it yet, give it a go - I think you'll like it!
Recipe ingredients
Israeli couscous, also known as pearl couscous, giant couscous, Jerusalem couscous, Ptitim, pearl pasta, or mini pasta balls.
Chicken breast: Boneless, skinless chicken thighs work too. Try another favorite chicken breast recipe: Romanian Pea and Chicken Stew.
Zucchini or yellow zucchini (sometimes called zucchini squash). I like the squash in summer when it grows in my garden; otherwise, I use regular ones. More zucchini? Make Zucchini with Pesto or Zucchini Puff Pastry Tart.
Other ingredients: Peas, lemon, Parmesan, olive oil, and seasoning.
See the recipe card for full information on ingredients and quantities.
How to make Israeli couscous with chicken & zucchini?
Step #1: Cook the zucchini until golden but still crunchy. Remove from the pot.
Step #2: Toast the Israeli couscous for 1-2 minutes.
Step #3: Add chicken, lemon zest and juice, peas, and stock. Simmer until chicken and couscous are cooked through.
Step #4: Stir in the zucchini and reheat. Add Parmesan and season to taste.
Tips
The amount of broth you need can vary slightly depending on your couscous and pan. Start with the amount indicated in the recipe, and add a little more if the dish looks too dry while cooking. If there's too much liquid at the end, increase the heat and cook uncovered for 2-3 minutes to reduce it.
Cooking time for Israeli couscous can vary depending on the size of the grains. Mine ranged from slightly smaller to very large, all bigger than regular couscous. Always check the package instructions and taste a grain before stopping - it should be tender but still a little chewy.
Store and reheat
Store leftovers in an airtight container in the fridge for up to 3 - 4 days.
Freeze in an airtight container for 2-3 months.
Reheat in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth while reheating helps keep the couscous from drying out.
Israeli Couscous with Chicken and Zucchini
Equipment
- Large, wide, heavy-bottomed pot for instance a Dutch oven
Ingredients
- 2 tablespoons olive oil divided
- 1 medium zucchini Note 1
- 1 ยพ cup Israeli couscous giant or pearl couscous
- 2 โ cups chicken stock Note 2
- 1 lb boneless skinless chicken breast
- 1 lemon unwaxed
- 1 cup frozen peas
- ยฝ cup Parmesan freshly grated + some extra to serve
- fine sea salt and pepper
Instructions
- Cook zucchini: Halve the zucchini lengthwise and chop the halves into pieces. Heat 1 tablespoon olive oil in a large skillet. Cook the zucchini until golden but still crunchy (3-4 minutes) and season lightly with salt and pepper. Remove from the skillet, and set aside. While the zucchini cooks, chop the chicken into bite-sized pieces.1 medium zucchini + 1 tablespoon olive oil
- Toast couscous: Heat the second tablespoon of olive oil in the same skillet. Add the Israeli couscous and toast the grains, stirring, for one or two minutes, until lightly browned. 1 ยพ cup Israeli couscous + 1 tablespoon olive oil
- Simmer: Add the chicken stock, chicken pieces, lemon zest and juice, and frozen peas. Bring to a simmer and cook on medium-low heat for about 8-12 minutes (Note 3 - important), until the couscous and the chicken are cooked through.2 โ cups chicken stock + 1 lb boneless skinless chicken breast + 1 lemon + 1 cup frozen peas
- Combine: Carefully stir in the zucchini and heat everything for another 2-3 minutes. Adjust the taste with salt and pepper and stir in the Parmesan. Let stand, covered, for 2-3 minutes.ยฝ cup Parmesan + fine sea salt and pepper
- Serve with more grated Parmesan and a green, crunchy salad with radishes.
Notes
- Zucchini: You can use green or yellow.
- Broth amount may vary. Start with the indicated amount; add more if needed. If too much liquid remains, cook uncovered on high heat for 2-3 minutes.
- Cooking time may vary with grain size; follow the package instructions and taste -ย grains should be tender yet slightly chewy.
kazy says
Hi Adina
I had to leave a comment. I made this tonight and it came out wonderful. It was so comforting. I could've had another serving. The couscous had an almost risotto creaminess texture to it. I increased the servings to 6 rather than 4 and made the necessary incremental changes to each ingredient. I think the main difference that I made was I used chicken thighs. They hold up way better than breasts when cooking for so long, not to mention, thighs just taste way better, and breasts are too dry tasting. But I also seasoned the chicken thoroughly before cooking. I seasoned with salt, pepper, garlic powder, all purpose seasoning and paprika, which I think helped the overall flavor of the recipe. This is definitely a keeper. Thanks so much for making my evening meal so delicious.
Adina says
Hi Kazy, thank you for the feedback, I always love to read about how people deal with the recipes, I think being open and playing with the ingredients according to your taste is what makes food interesting. Well, except when baking though, changing too much there might lead to disasters. Chicken thighs sound great!
Adina says
Hi Sharon, I am so glad to hear it! Thank you! ๐
Marvellina @ What To Cook Today says
Geez...you are such a great cook Adina!!
grace says
i love israeli couscous and greatly prefer it to the smaller kind. this is a very tasty dish, and given my overabundance of zucchini, one that i will definitely try! ๐
Kate @ Framed Cooks says
Such a great way to use all of the summer zucchini that is about to come pouring our way! Pinning!
Meghan | Fox and Briar says
I think cleaning out and organizing my pantry has been on my list of things to do forever! And I have made the regular small Couscous, but never Israeli Coucous. I really want to give this a try! And loving another zucchini recipe, I can't get enough of it in the summer! Pinning!
Anu - My Ginger Garlic Kitchen says
Your recipes always intrigue me and this one is no exception, Adina. I love couscous but have yet to try this zucchini and chicken. Such a comfy and satisfying meal.
Chris Scheuer says
I love Israeli couscous and everything else you have in here. It sounds wonderful and yes, a perfect dish dish for children too!
Dawn @ Girl Heart Food says
I recently cleaned out my pantry too and love how it looks when it's all done. It's nice to do that every once in a while. I don't like when I forget about food and it has expired, though. Don't like wasting things! I made a recipe a little while ago with Israeli couscous and it was awesome. Love that stuff! Your recipe looks super delish, like a big plate of comfort food! Your couscous certainly went to good use ๐
Angie@Angie's Recipes says
A simple yet very delicious and satisfying dish. Thanks for sharing, Adina.