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Chicken Israeli Couscous with Zucchini

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Light chicken Israeli couscous with zucchini. A risotto-like dish with tender chicken breast, sweet peas, and crunchy zucchini, an easy and delightful summer dish.

Israeli Couscous with Zucchini and Chicken

Do you want to try a different kind of food? How about a delightful chicken Israeli couscous with zucchini and sweet peas? This dish is delicious, healthy and made in no-time at all, you will probably be finished in less than 30 minutes.

I bought this bag of Israeli couscous a long time ago, cannot even remember when exactly. I put it in the pantry and kind of forgot about it, unfortunately. Recently I thoroughly cleaned and organized my pantry, threw away some forgotten and expired things (I hate when that happens), and placed some “soon to expire” things on the most reachable shelf, so that I don’t forget them again.

Among several kinds of lentils and beans (we had lots of bean stews, lentil soups, hummus lately), there was this rather large bag of Israeli couscous.

Israeli Couscous with Zucchini and Chicken

What is Israeli couscous?

Also known as giant couscous or pearl couscous, it is pasta in form of little balls, apparently developed in Israel in the 1950s when rice was scarce.

It is made of wheat, which is shaped into balls and then toasted. Due to its size, it remains quite chewy even after cooking and I have to say, that is what I like most about it.

It is not gluten free but otherwise vegan, full of fibers and has a low glycemic index, so a quite healthy food I would say.

You can use it like you would use pasta or rice or regular couscous, it is versatile, can be eaten as a side dish, in salads with lots of veggies (tried that too with roasted vegetables, it was delicious) or in one-pot dishes like this one.

If you don’t know it yet (most of you probably do, I think I am quite late to discover it), give it a try, I think you would like it!

Israeli Couscous with Zucchini and Chicken

More light dishes with chicken:

Romanian Pea and Chicken Stew

Fusili with Chicken and Feta

Baked BBQ Chicken Breast

Russian Chicken Fritters

Baked Panko Chicken Breast

Chicken Israeli Couscous with Zucchini

Light chicken Israeli couscous with zucchini. A risotto-like dish with tender chicken breast, sweet peas, and crunchy zucchini, an easy and delightful summer dish.
5 from 3 votes
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Course: Poultry
Cuisine: Middle East
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 562kcal
Author: Adina


  • 2 tablespoons olive oil divided
  • 1 medium zucchini
  • 1 3/4 cup Israeli couscous giant or pearl couscous
  • 4 3/4 cups chicken stock
  • 1 lb boneless skinless chicken breast
  • 1 organic lemon
  • 1 cup frozen peas
  • 1/2 cup Parmesan freshly grated + some extra to serve
  • fine sea salt and pepper


  • Cook zucchini: Halve the zucchini lengthwise and chop the halves into pieces. Heat 1 tablespoon olive oil in a large skillet. Fry the zucchini until golden but still crunchy, remove from the skillet and set aside. While the zucchini cooks, chop the chicken into bite-sized pieces.
  • 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.
  • 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 10 – 13 minutes, until the couscous and the chicken are cooked through.
  • 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. Serve immediately with more grated Parmesan and a green, crunchy salad with radishes.


Serving: 1g | Calories: 562kcal | Carbohydrates: 41g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 124mg | Sodium: 813mg | Fiber: 4g | Sugar: 8g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating


Tuesday 30th of June 2020

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.


Tuesday 30th of June 2020

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!


Saturday 25th of November 2017

Hi Sharon, I am so glad to hear it! Thank you! :)

Marvellina @ What To Cook Today

Sunday 10th of July 2016 are such a great cook Adina!!


Tuesday 5th of July 2016

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! :)

Kate @ Framed Cooks

Tuesday 5th of July 2016

Such a great way to use all of the summer zucchini that is about to come pouring our way! Pinning!