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Mediterranean Chicken Couscous - AI-generated editorial food image for Dishvera

Mediterranean Chicken Couscous

Boneless chicken thighs, zucchini and tomatoes are seasoned with oregano, lemon and olives. Prepare instant couscous separately and fold it into the cooked chicken and vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 437
Ingredients Method Notes

Ingredients
  

  • 454 g boneless chicken thighs, diced
  • 1 1/2 US cups (240 ml each) dry instant couscous
  • 2 US cups diced zucchini
  • 1 US cup chopped tomatoes
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp dried oregano
  • 30 g pitted olives, sliced
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • Boiling water for couscous, according to the package

Method
 

  1. Prepare the measured dry instant couscous in a separate heatproof bowl with boiling water, using the quantity and standing time on the package. Fluff with a fork.
  2. Heat oil in a large skillet over medium-high heat. Cook chicken 6–8 minutes, turning until lightly browned.
  3. Add zucchini, tomatoes, oregano, salt and pepper. Cook 8–10 minutes, stirring, until vegetables are tender and the chicken reaches 74°C (165°F). Add a splash of water if needed.
  4. Remove from heat. Fold in cooked couscous, olives and measured lemon juice. Serve four portions. Pearl couscous requires a different cooking method.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.