Herbed Chicken and Vegetable Couscous

Name: Herbed Chicken and Vegetable Couscous
Cook time: 15 min
Yield: 4 servings
Ingredients: 340 g chicken breast boneless, skinless, cut into 2 cm pieces; 2 g fine salt divided; 1 g black pepper freshly ground, divided; 1 g dried oregano divided; 1 g sweet paprika optional, divided; 10 ml olive oil divided; 2 g lemon zest finely grated; 360 ml low-sodium chicken broth hot; 240 ml water for the couscous and pan control if needed; 240 g pearl couscous dry; 10 ml olive oil divided; 80 g yellow onion finely diced; 180 g zucchini cut into 1 cm half-moons; 150 g red bell pepper seeded and cut into 2 cm pieces; 3 count garlic cloves minced; 120 g cherry tomatoes halved; 15 g fresh parsley leaves and tender stems, chopped; 20 ml lemon juice freshly squeezed; 4 g fine salt divided; 1 g black pepper freshly ground, divided; 1 g dried oregano divided; 10 ml olive oil divided

A side dish built from pearl couscous, quick-cooked chicken, and vegetables finished with lemon, parsley, and olive oil. The couscous stays separate and light, while the chicken and vegetables add enough substance to serve alongside grilled meats, roasted fish, or a vegetable main.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

340 g chicken breast boneless, skinless, cut into 2 cm pieces
2 g fine salt divided
1 g black pepper freshly ground, divided
1 g dried oregano divided
1 g sweet paprika optional, divided
10 ml olive oil divided
2 g lemon zest finely grated
360 ml low-sodium chicken broth hot
240 ml water for the couscous and pan control if needed
240 g pearl couscous dry
10 ml olive oil divided
80 g yellow onion finely diced
180 g zucchini cut into 1 cm half-moons
150 g red bell pepper seeded and cut into 2 cm pieces
3 count garlic cloves minced
120 g cherry tomatoes halved
15 g fresh parsley leaves and tender stems, chopped
20 ml lemon juice freshly squeezed
4 g fine salt divided
1 g black pepper freshly ground, divided
1 g dried oregano divided
10 ml olive oil divided

Instructions

Season the chicken in a bowl with 2 g salt, 1 g black pepper, 1 g dried oregano, 1 g sweet paprika if using, 10 ml olive oil, and the lemon zest. Toss to coat evenly while you prep the vegetables. The chicken looks evenly coated and the seasoning is distributed.
Bring the broth and water to a boil in the saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 7 minutes. The couscous has absorbed the liquid and looks plump and tender.
While the couscous stands, heat 10 ml olive oil in the skillet over medium-high heat. Add the chicken in a single layer and sear for 4 to 5 minutes, turning once, until browned and cooked through to 74 C. The chicken is opaque, browned on the outside, and reaches 74 C in the center.
Add the onion, zucchini, and bell pepper to the skillet with the chicken. Cook for 4 minutes, stirring occasionally, until the vegetables are just tender. Add the garlic and cook for 30 seconds more. The vegetables are softened at the edges but still hold their shape, and the garlic smells fragrant.
Fluff the couscous with a fork. Add the chicken and vegetables, cherry tomatoes, parsley, lemon juice, remaining 4 g salt, remaining 1 g black pepper, remaining 1 g oregano, and the remaining 10 ml olive oil. Toss gently until everything is evenly combined. If the mixture seems dry, add up to 30 ml of the hot broth or water from the pan. The couscous is separate and fluffy, the tomatoes are warmed through, and the mixture looks glossy but not wet.
Taste and adjust with a little more salt or lemon only if needed, then serve warm. The final dish tastes balanced, with bright lemon, visible herbs, and moist couscous that is not clumped.