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.
Servings: 4
Calories: 562kcal
Ingredients
- 2 tablespoons olive oil divided
- 1 medium zucchini
- 1 ¾ cup Israeli couscous giant or pearl couscous
- 4 ¾ cups chicken stock
- 1 lb boneless skinless chicken breast
- 1 organic lemon
- 1 cup frozen peas
- ½ 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. 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.
Nutrition
Serving: 1g | Calories: 562kcal | Carbohydrates: 41g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 124mg | Sodium: 813mg | Fiber: 4g | Sugar: 8g