Israeli Couscous with Chicken and Zucchini

5 from 4 votes

Try this chicken Israeli couscous with zucchini; a risotto-like dish with tender chicken breast, sweet peas, and crunchy zucchini.

Prep Time10

Cook Time20

Total Time30

Course: Poultry

Cuisine: Middle East

Servings: servings

Calories: 624kcal

Author: Adina

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 ¾ 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 ⅔ 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.
½ cup Parmesan + fine sea salt and pepper
Serve with more grated Parmesan and a green, crunchy salad with radishes.

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 - grains should be tender yet slightly chewy.